Lets compare vitamin content per 14 ounces of Cooked Frozen Podded Peas vs Tomatoes in Juice with Salt:
Boiled and Drained Frozen Podded Peas have 3.3 times more Vitamin A, 2.2 times more Vitamin B2, 7.3 times more Vitamin B5, 1.6 times more Vitamin B6, 4.4 times more Vitamin B9, 1.7 times more Vitamin C and 11.6 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 9 times more Vitamin B1, 1.3 times more Vitamin B3 and 1.3 times more Vitamin E than Boiled and Drained Frozen Podded Peas.
Both Boiled and Drained Frozen Podded Peas as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Frozen Podded Peas vs Tomatoes in Juice with Salt:
Boiled and Drained Frozen Podded Peas have 1.8 times more Calcium, 1.7 times more Copper, 4.2 times more Iron, 2.8 times more Magnesium, 4.1 times more Manganese, 3.4 times more Phosphorus and 4.1 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 23 times more Sodium than Boiled and Drained Frozen Podded Peas.
Both Boiled and Drained Frozen Podded Peas and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Potassium, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Frozen Podded Peas have 3.3 times more Energy, 6.3 times more Omega 3, 2.6 times more Carbohydrate, 1.9 times more Sugars, 1.6 times more Fiber and 4.4 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Boiled and Drained Frozen Podded Peas as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.