Lets compare vitamin content per 7 ounces of Boiled Common Cowpeas vs Tomatoes in Juice with Salt:
Boiled Common Cowpeas have 3.5 times more Vitamin B5 and 26 times more Vitamin B9 than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 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.
Both Boiled Common Cowpeas and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B2 and Vitamin B6 per 7 oz.
Both Boiled Common Cowpeas as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Boiled Common Cowpeas vs Tomatoes in Juice with Salt:
Boiled Common Cowpeas have 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.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 1.4 times more Calcium, 28.8 times more Sodium and 1.4 times more Water than Boiled Common Cowpeas.
Comparison of macro-nutrients per 7 ounces:
Boiled Common Cowpeas have 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 Boiled Common Cowpeas as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.