Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Boiled Split Peas:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.6 times more Vitamin B6, 57 times more Vitamin C and 18.7 times more Vitamin E than Boiled Split Peas.
While Boiled Split Peas contain 5.3 times more Vitamin B1, 2.5 times more Vitamin B2, 1.7 times more Vitamin B3, 4.6 times more Vitamin B5, 5 times more Vitamin B9 and 1.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Split Peas have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Boiled Split Peas:
Cooked Ripe Red Tomatoes have 1.4 times more Water than Boiled Split Peas.
While Boiled Split Peas contain 1.3 times more Calcium, 2.4 times more Copper, 1.9 times more Iron, 4 times more Magnesium, 3.8 times more Manganese, 3.5 times more Phosphorus, 1.7 times more Potassium and 7.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Split Peas have similar amounts of Selenium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Split Peas contain 6.6 times more Energy, 14 times more Omega 3, 5.3 times more Carbohydrate, 11.9 times more Fiber and 8.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Split Peas have similar amounts of Sugars per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Split Peas have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.