Lets compare vitamin content per 14 ounces of Sprouted Peas vs Cooked Ripe Red Tomatoes:
Raw Sprouted Peas have 6.3 times more Vitamin B1, 7 times more Vitamin B2, 5.8 times more Vitamin B3, 8 times more Vitamin B5, 3.4 times more Vitamin B6 and 11.1 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Vitamin C than Raw Sprouted Peas.
Both Raw Sprouted Peas as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Sprouted Peas vs Cooked Ripe Red Tomatoes:
Raw Sprouted Peas have 3.3 times more Calcium, 3.6 times more Copper, 3.3 times more Iron, 6.2 times more Magnesium, 4.2 times more Manganese, 5.9 times more Phosphorus, 1.7 times more Potassium, 1.8 times more Sodium and 7.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Water than Raw Sprouted Peas.
Both Raw Sprouted Peas and Cooked Ripe Red Tomatoes have similar amounts of Selenium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Sprouted Peas have 6.9 times more Energy, 30.5 times more Omega 3, 6.3 times more Omega 6, 6.8 times more Carbohydrate and 9.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Sprouted Peas as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.