Nutrient Comparison: Cooked Ripe Red Tomatoes VS Pie crust, standard-type, prepared from recipe, unbaked per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Ripe Red Tomatoes versus 100 g of Pie crust, standard-type, prepared from recipe, unbaked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Pie crust, standard-type, prepared from recipe, unbaked:
- 100 grams of Cooked Ripe Red Tomatoes have more Vitamin A, 3.6 times more Vitamin B6, more Vitamin C and 2 times more Vitamin E than Pie crust, standard-type, prepared from recipe, unbaked.
- While 100 g of Pie crust, standard-type, prepared from recipe, unbaked contain 9.7 times more Vitamin B1, 11.2 times more Vitamin B2, 5.5 times more Vitamin B3, 5.5 times more Vitamin B9 and 4.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Pie crust, standard-type, prepared from recipe, unbaked provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin A, Vitamin B6, Vitamin C and Vitamin E
- Both Cooked Ripe Red Tomatoes as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Pie crust, standard-type, prepared from recipe, unbaked:
- 100 grams of Cooked Ripe Red Tomatoes have 3.7 times more Potassium and 4.8 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
- While 100 g of Pie crust, standard-type, prepared from recipe, unbaked contain 3.8 times more Iron, 1.3 times more Magnesium, 3.6 times more Manganese, 2.1 times more Phosphorus, 37.6 times more Selenium, 43.8 times more Sodium and 2.8 times more Zinc than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Pie crust, standard-type, prepared from recipe, unbaked contain similar levels of Copper per 100 grams.
- 100 grams of Cooked Ripe Red Tomatoes lack sufficient amounts of Selenium and Zinc
- 100 grams of Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Potassium
- Both Cooked Ripe Red Tomatoes as well as Pie crust, standard-type, prepared from recipe, unbaked lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Ripe Red Tomatoes have 16.6 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
- While 100 g of Pie crust, standard-type, prepared from recipe, unbaked contain 26.1 times more Energy, 280 times more Fat, 511.6 times more Saturated Fat, 248 times more Omega 3, 181.5 times more Omega 6, 10.5 times more Carbohydrate, 4.9 times more Fiber and 6 times more Protein than Cooked Ripe Red Tomatoes.
- 100 grams of Cooked Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein