Comparing Nutrients in 100 calories Cooked Ripe Red TomatoesVS Pie crust, standard-type, prepared from recipe, baked
Weight per 100 calories
Cooked Ripe Red Tomatoes
556g
Pie crust, standard-type, prepared from recipe, baked
19g
Pie crust, standard-type, prepared from recipe, baked has 29.3 times more energy per unit of mass than Cooked Ripe Red Tomatoes, which is very high in comparison to other foods. Cooked Ripe Red Tomatoes having very low energy density.
Discover which food has more nutrients per 100 calories - Cooked Ripe Red Tomatoes or Pie crust, standard-type, prepared from recipe, baked?
Macros Ratio
ProteinFatCarbs
Cooked Ripe Red Tomatoes
18%
5%
77%
Pie crust, standard-type, prepared from recipe, baked
Cooked Ripe Red Tomatoes VS Pie Crust, Standard-type, Prepared From Recipe, Baked Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Cooked Ripe Red Tomatoes or Pie crust, standard-type, prepared from recipe, baked?
Lets compare vitamin content per 100 calories of Cooked Ripe Red Tomatoes vs Pie crust, standard-type, prepared from recipe, baked:
100 calories of Cooked Ripe Red Tomatoes have more Vitamin A, 2.7 times more Vitamin B1, 2.3 times more Vitamin B2, 4.7 times more Vitamin B3, 21.3 times more Vitamin B5, 92.5 times more Vitamin B6, 5.7 times more Vitamin B9, more Vitamin C, 52.9 times more Vitamin E and 5.5 times more Vitamin K than Pie crust, standard-type, prepared from recipe, baked.
100 calories of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B5, Vitamin B6, Vitamin C and Vitamin E
Both Cooked Ripe Red Tomatoes as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B12 in 100 calories.
Comparing minerals per 100 calories for Cooked Ripe Red Tomatoes vs Pie crust, standard-type, prepared from recipe, baked:
100 calories of Cooked Ripe Red Tomatoes have 32.2 times more Calcium, 24.1 times more Copper, 6.9 times more Iron, 18.8 times more Magnesium, 7.1 times more Manganese, 12.2 times more Phosphorus, 95.3 times more Potassium, 9.3 times more Zinc and 281.8 times more Water than Pie crust, standard-type, prepared from recipe, baked.
While 100 kcal of Pie crust, standard-type, prepared from recipe, baked contain 1.4 times more Selenium and 1.7 times more Sodium than Cooked Ripe Red Tomatoes.
100 calories of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium, Copper, Magnesium, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 100 calories:
100 calories of Cooked Ripe Red Tomatoes have 2.5 times more Carbohydrate, 428.8 times more Sugars, 12.1 times more Fiber and 4.3 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
While 100 kcal of Pie crust, standard-type, prepared from recipe, baked contain 10.7 times more Fat, 19.6 times more Saturated Fat, 9.5 times more Omega 3 and 7 times more Omega 6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Energy per 100 calories.
100 calories of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Omega 6
100 calories of Pie crust, standard-type, prepared from recipe, baked provide inadequate amounts of Fiber