Nutrient Comparison: Boiled Common Cowpeas with Salt VS Tomatoes in Juice with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Common Cowpeas with Salt versus 14 oz of Tomatoes in Juice with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Common Cowpeas with Salt vs Tomatoes in Juice with Salt:
- 14 ounces of Boiled Common Cowpeas with Salt have 3.5 times more Vitamin B5 and 26 times more Vitamin B9 than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 20 times more Vitamin A, 2.8 times more Vitamin B1, 1.4 times more Vitamin B3, 31.5 times more Vitamin C, 2.1 times more Vitamin E and 1.5 times more Vitamin K than Boiled Common Cowpeas with Salt.
- Both Boiled Common Cowpeas with Salt and Tomatoes in Juice with Salt provide similar amounts of Vitamin B2 and Vitamin B6 per 14 ounces.
- 14 ounces of Boiled Common Cowpeas with Salt have insufficient amounts of Vitamin A, Vitamin C, Vitamin E and Vitamin K
- Both Boiled Common Cowpeas with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Common Cowpeas with Salt vs Tomatoes in Juice with Salt:
- 14 ounces of Boiled Common Cowpeas with Salt have 5.2 times more Copper, 4.4 times more Iron, 5.3 times more Magnesium, 7 times more Manganese, 9.2 times more Phosphorus, 1.5 times more Potassium, 3.6 times more Selenium, 2.1 times more Sodium and 10.8 times more Zinc than Tomatoes in Juice with Salt.
- While 14 oz of Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.4 times more Calcium and 1.4 times more Water than Boiled Common Cowpeas with Salt.
- 14 ounces of Tomatoes in Juice with Salt lack sufficient amounts of Selenium and Zinc
- Both Boiled Common Cowpeas with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt lack sufficient amounts of Fluoride in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Common Cowpeas with Salt have 7.3 times more Energy, 20.8 times more Omega 3, 6 times more Carbohydrate, 1.3 times more Sugars, 3.4 times more Fiber and 9.8 times more Protein than Tomatoes in Juice with Salt.
- 14 ounces of Tomatoes in Juice with Salt provide inadequate amounts of Energy, Omega 3 and Protein
- Both Boiled Common Cowpeas with Salt as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt provide inadequate amounts of Omega 6 in 14 ounces.