Nutrient Comparison: Tomatoes in Juice with Salt VS Pie crust, standard-type, prepared from recipe, baked per 1 lb
Compare the macro and micronutrient content in 1 lb of Tomatoes in Juice with Salt versus 1 lb of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Tomatoes in Juice with Salt vs Pie crust, standard-type, prepared from recipe, baked:
- 1 pound of Tomatoes in Juice with Salt has more Vitamin A, 1.5 times more Vitamin B1, 4.4 times more Vitamin B6, more Vitamin C and 1.9 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
- While 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 5 times more Vitamin B2, 4.6 times more Vitamin B3, 1.5 times more Vitamin B5, 8.4 times more Vitamin B9 and 5.7 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 1 pound of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B6 and Vitamin C
- Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in one pound.
Comparing minerals per 1 pound for Tomatoes in Juice with Salt vs Pie crust, standard-type, prepared from recipe, baked:
- 1 pound of Tomatoes in Juice with Salt has 3.3 times more Calcium, 2.9 times more Potassium and 9.7 times more Water than Pie crust, standard-type, prepared from recipe, baked.
- While 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 1.8 times more Copper, 5.1 times more Iron, 1.4 times more Magnesium, 6.3 times more Manganese, 3.9 times more Phosphorus, 30.1 times more Selenium, 4.7 times more Sodium and 3.7 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- 1 pound of Tomatoes in Juice with Salt lack sufficient amounts of Selenium and Zinc
- 1 pound of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Tomatoes in Juice with Salt has 15 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- While 1 lb of Pie crust, standard-type, prepared from recipe, baked contains 32.9 times more Energy, 138.4 times more Fat, 253.6 times more Saturated Fat, 139.3 times more Omega 3, 88.3 times more Omega 6, 13.7 times more Carbohydrate and 8.1 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
- Both Tomatoes in Juice with Salt and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Fiber per one pound.
- 1 pound of Tomatoes in Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein