Nutrient Comparison: Pie crust, refrigerated, regular, baked VS Tomatoes in Juice with Salt per 1 lb
Compare the macro and micronutrient content in 1 lb of Pie crust, refrigerated, regular, baked versus 1 lb of Tomatoes in Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Pie crust, refrigerated, regular, baked vs Tomatoes in Juice with Salt:
- 1 pound of Pie crust, refrigerated, regular, baked has 1.8 times more Vitamin B3, 2.5 times more Vitamin B5 and 4 times more Vitamin B9 than Tomatoes in Juice with Salt.
- While 1 lb of Canned Red Ripe Tomatoes in Tomato Juice with Salt contains 4.1 times more Vitamin B1, 1.5 times more Vitamin B2, 5.6 times more Vitamin B6, 11.8 times more Vitamin E and 6.5 times more Vitamin K than Pie crust, refrigerated, regular, baked.
- 1 pound of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B6, Vitamin E and Vitamin K
- Both Pie crust, refrigerated, regular, baked as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 in one pound.
Comparing minerals per 1 pound for Pie crust, refrigerated, regular, baked vs Tomatoes in Juice with Salt:
- 1 pound of Pie crust, refrigerated, regular, baked has 2 times more Iron, 3.1 times more Manganese, 3.1 times more Phosphorus, 6.4 times more Selenium, 4.1 times more Sodium and 1.8 times more Zinc than Tomatoes in Juice with Salt.
- While 1 lb of Canned Red Ripe Tomatoes in Tomato Juice with Salt contains 2.8 times more Calcium, 2.3 times more Potassium and 11.9 times more Water than Pie crust, refrigerated, regular, baked.
- Both Pie crust, refrigerated, regular, baked and Tomatoes in Juice with Salt contain similar levels of Copper and Magnesium per one pound.
- 1 pound of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium
- 1 pound of Tomatoes in Juice with Salt lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Pie crust, refrigerated, regular, baked has 31.6 times more Energy, 114.8 times more Fat, 326.1 times more Saturated Fat, 37 times more Omega 3, 35.3 times more Omega 6, 16.9 times more Carbohydrate and 4.3 times more Protein than Tomatoes in Juice with Salt.
- While 1 lb of Canned Red Ripe Tomatoes in Tomato Juice with Salt contains 1.4 times more Fiber than Pie crust, refrigerated, regular, baked.
- 1 pound of Tomatoes in Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein