Lets compare vitamin content per 7 ounces of Boiled Common Cowpeas vs Cooked Ripe Red Tomatoes:
Boiled Common Cowpeas have 5.6 times more Vitamin B1, 2.5 times more Vitamin B2, 3.2 times more Vitamin B5, 1.3 times more Vitamin B6 and 16 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 57 times more Vitamin C, 2 times more Vitamin E and 1.6 times more Vitamin K than Boiled Common Cowpeas.
Both Boiled Common Cowpeas and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 7 oz.
Both Boiled Common Cowpeas as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Boiled Common Cowpeas vs Cooked Ripe Red Tomatoes:
Boiled Common Cowpeas have 2.2 times more Calcium, 3.6 times more Copper, 3.7 times more Iron, 5.9 times more Magnesium, 4.5 times more Manganese, 5.6 times more Phosphorus, 1.3 times more Potassium, 5 times more Selenium and 9.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Water than Boiled Common Cowpeas.
Comparison of macro-nutrients per 7 ounces:
Boiled Common Cowpeas have 6.4 times more Energy, 41.5 times more Omega 3, 5.2 times more Carbohydrate, 1.3 times more Sugars, 9.3 times more Fiber and 8.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled Common Cowpeas as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.