Lets compare vitamin content per 7 ounces of Cooked Ripe Red Tomatoes vs Boiled Common Cowpeas:
Cooked Ripe Red Tomatoes have 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.
While Boiled Common Cowpeas contain 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.
Both Cooked Ripe Red Tomatoes and Boiled Common Cowpeas have similar amounts of Vitamin B3 per 7 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Common Cowpeas have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Ripe Red Tomatoes vs Boiled Common Cowpeas:
Cooked Ripe Red Tomatoes have 1.3 times more Water than Boiled Common Cowpeas.
While Boiled Common Cowpeas contain 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.
Comparison of macro-nutrients per 7 ounces:
Boiled Common Cowpeas contain 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 Cooked Ripe Red Tomatoes as well as Boiled Common Cowpeas have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.