Nutrient Comparison: Pie crust, standard-type, frozen, ready-to-bake, unenriched VS Cooked Ripe Red Tomatoes per 1 lb
Compare the macro and micronutrient content in 1 lb of Pie crust, standard-type, frozen, ready-to-bake, unenriched versus 1 lb of Cooked Ripe Red Tomatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Cooked Ripe Red Tomatoes:
- 1 pound of Pie crust, standard-type, frozen, ready-to-bake, unenriched has 1.4 times more Vitamin B1 and 1.8 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
- While 1 lb of Cooked Ripe Red Tomatoes contains more Vitamin A, 1.3 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B3 and Vitamin B6 per one pound.
- 1 pound of Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A and Vitamin C
- Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2 and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Cooked Ripe Red Tomatoes:
- 1 pound of Pie crust, standard-type, frozen, ready-to-bake, unenriched has 1.8 times more Magnesium, 5.2 times more Manganese, 1.9 times more Phosphorus, 52.4 times more Sodium and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
- While 1 lb of Cooked Ripe Red Tomatoes contains 1.8 times more Iron, 2.2 times more Potassium and 4.5 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Cooked Ripe Red Tomatoes contain similar levels of Copper per one pound.
- 1 pound of Cooked Ripe Red Tomatoes lack sufficient amounts of Zinc
- Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Pie crust, standard-type, frozen, ready-to-bake, unenriched has 25.4 times more Energy, 265.5 times more Fat, 290.5 times more Saturated Fat, 379.5 times more Omega 3, 243.1 times more Omega 6, 11 times more Carbohydrate, 1.3 times more Fiber and 4.1 times more Protein than Cooked Ripe Red Tomatoes.
- 1 pound of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein