Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Split Green Peas:
Cooked Ripe Red Tomatoes have 3.4 times more Vitamin A, 12.7 times more Vitamin C and 4.7 times more Vitamin E than Raw Split Green Peas.
While Raw Split Green Peas contain 20 times more Vitamin B1, 11.1 times more Vitamin B2, 6.8 times more Vitamin B3, 7.5 times more Vitamin B5, 1.8 times more Vitamin B6 and 5.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Split Green Peas have similar amounts of Vitamin B9 per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Raw Split Green Peas have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Split Green Peas:
Cooked Ripe Red Tomatoes have 10.9 times more Water than Raw Split Green Peas.
While Raw Split Green Peas contain 4.2 times more Calcium, 10.8 times more Copper, 7 times more Iron, 7 times more Magnesium, 11.3 times more Manganese, 11.9 times more Phosphorus, 3.9 times more Potassium, 21.4 times more Selenium and 24.9 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 1 kilogram:
Cooked Ripe Red Tomatoes have more Fructose than Raw Split Green Peas.
While Raw Split Green Peas contain 20.2 times more Energy, 35.4 times more Fat, 27.2 times more Saturated Fat, 81.5 times more Omega 3, 20.4 times more Omega 6, 15.4 times more Carbohydrate, 1.3 times more Sugars, 31.7 times more Fiber and 24.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Raw Split Green Peas have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.