Lets compare vitamin content per 5 ounces of Tomatoes in Juice with Salt vs Boiled Common Cowpeas:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 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.
While Boiled Common Cowpeas contain 3.5 times more Vitamin B5 and 26 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Boiled Common Cowpeas have similar amounts of Vitamin B2 and Vitamin B6 per 5 oz.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Common Cowpeas have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tomatoes in Juice with Salt vs Boiled Common Cowpeas:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 1.4 times more Calcium, 28.8 times more Sodium and 1.4 times more Water than Boiled Common Cowpeas.
While Boiled Common Cowpeas contain 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 and 10.8 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Comparison of macro-nutrients per 5 ounces:
Boiled Common Cowpeas contain 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 Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Common Cowpeas have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.