Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Pie Crust, Cookie-type, Chocolate, Ready Crust:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.8 times more Vitamin B6 and more Vitamin C than Pie Crust, Cookie-type, Chocolate, Ready Crust.
While Pie Crust, Cookie-type, Chocolate, Ready Crust contains 9.3 times more Vitamin B1, 12 times more Vitamin B2, 5.8 times more Vitamin B3, 1.3 times more Vitamin B5, 5.5 times more Vitamin B9, 3.2 times more Vitamin E and 6.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie Crust, Cookie-type, Chocolate, Ready Crust have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Pie Crust, Cookie-type, Chocolate, Ready Crust:
Cooked Ripe Red Tomatoes have 18.9 times more Water than Pie Crust, Cookie-type, Chocolate, Ready Crust.
While Pie Crust, Cookie-type, Chocolate, Ready Crust contains 2.9 times more Calcium, 10.3 times more Copper, 6.3 times more Iron, 4.4 times more Magnesium, 17.5 times more Manganese, 4.3 times more Phosphorus, 5 times more Selenium, 45.7 times more Sodium and 15 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pie Crust, Cookie-type, Chocolate, Ready Crust have similar amounts of Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have more Fructose than Pie Crust, Cookie-type, Chocolate, Ready Crust.
While Pie Crust, Cookie-type, Chocolate, Ready Crust contains 26.9 times more Energy, 203.8 times more Fat, 315 times more Saturated Fat, 31.5 times more Omega 3, 47 times more Omega 6, 16.1 times more Carbohydrate, 10.6 times more Sugars, 3.9 times more Fiber and 6.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Pie Crust, Cookie-type, Chocolate, Ready Crust have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.