Lets compare vitamin content per 5 ounces of Pie crust, refrigerated, regular, baked vs Tomatoes:
Pie crust, refrigerated, regular, baked has 3.8 times more Vitamin B1, 1.9 times more Vitamin B2, 2.2 times more Vitamin B3, 3.3 times more Vitamin B5 and 2.1 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 4 times more Vitamin B6, 10.8 times more Vitamin E and 19.8 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Pie crust, refrigerated, regular, baked vs Tomatoes:
Pie crust, refrigerated, regular, baked has 4.3 times more Iron, 1.8 times more Manganese, 2.2 times more Phosphorus, more Selenium, 94.4 times more Sodium and 1.3 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 2.9 times more Potassium and 11.9 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Raw Ripe Red Tomatoes have similar amounts of Calcium, Copper and Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pie crust, refrigerated, regular, baked has 28.1 times more Energy, 143.5 times more Fat, 396 times more Saturated Fat, 49.3 times more Omega 3, 42.8 times more Omega 6, 15 times more Carbohydrate and 3.9 times more Protein than Raw Ripe Red Tomatoes.
Both Pie crust, refrigerated, regular, baked and Raw Ripe Red Tomatoes have similar amounts of Fiber per 5 oz.
Both Pie crust, refrigerated, regular, baked as well as Raw Ripe Red Tomatoes have insufficient amounts of Glucose and Sucrose in 5 oz.