Nutrient Comparison: Stewed Canned Tomatoes VS Pie crust, standard-type, dry mix, prepared, baked per 1 lb
Compare the macro and micronutrient content in 1 lb of Stewed Canned Tomatoes versus 1 lb of Pie crust, standard-type, dry mix, prepared, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Stewed Canned Tomatoes vs Pie crust, standard-type, dry mix, prepared, baked:
- 1 pound of Stewed Canned Tomatoes has more Vitamin C than Pie crust, standard-type, dry mix, prepared, baked.
- While 1 lb of Pie crust, standard-type, dry mix, prepared, baked contains 6.6 times more Vitamin B1, 5.3 times more Vitamin B2, 3.3 times more Vitamin B3, 1.5 times more Vitamin B5, 3.3 times more Vitamin B6 and 14 times more Vitamin B9 than Stewed Canned Ripe Red Tomatoes.
- 1 pound of Stewed Canned Tomatoes have insufficient amounts of Vitamin B6 and Vitamin B9
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin C
- Both Stewed Canned Ripe Red Tomatoes as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for Stewed Canned Tomatoes vs Pie crust, standard-type, dry mix, prepared, baked:
- 1 pound of Stewed Canned Tomatoes has 1.5 times more Copper, 3.3 times more Potassium and 8.6 times more Water than Pie crust, standard-type, dry mix, prepared, baked.
- While 1 lb of Pie crust, standard-type, dry mix, prepared, baked contains 1.8 times more Calcium, 1.6 times more Iron, 5.2 times more Manganese, 4.2 times more Phosphorus, 36.8 times more Selenium, 3.3 times more Sodium and 2.3 times more Zinc than Stewed Canned Ripe Red Tomatoes.
- Both Stewed Canned Tomatoes and Pie crust, standard-type, dry mix, prepared, baked contain similar levels of Magnesium per one pound.
- 1 pound of Stewed Canned Tomatoes lack sufficient amounts of Selenium and Zinc
- 1 pound of Pie crust, standard-type, dry mix, prepared, baked lack sufficient amounts of Potassium
Comparison of macro-nutrients per 1 pound:
- 1 lb of Pie crust, standard-type, dry mix, prepared, baked contains 19.3 times more Energy, 160 times more Fat, 296.6 times more Saturated Fat, 64.3 times more Omega 3, 49.4 times more Omega 6, 8.1 times more Carbohydrate, 1.8 times more Fiber and 7.4 times more Protein than Stewed Canned Ripe Red Tomatoes.
- 1 pound of Stewed Canned Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein