Lets compare vitamin content per 100 grams of Tomatoes in Juice with Salt vs Boiled Split Peas:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have more Vitamin A, 3 times more Vitamin B1, 2.3 times more Vitamin B6, 31.5 times more Vitamin C and 19.7 times more Vitamin E than Boiled Split Peas.
While Boiled Split Peas contain 5.1 times more Vitamin B5, 8.1 times more Vitamin B9 and 1.9 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Boiled Split Peas have similar amounts of Vitamin B2 and Vitamin B3 per 100 g.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Split Peas have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tomatoes in Juice with Salt vs Boiled Split Peas:
Canned Red Ripe Tomatoes in Tomato Juice with Salt have 2.4 times more Calcium, 57.5 times more Sodium and 1.4 times more Water than Boiled Split Peas.
While Boiled Split Peas contain 3.5 times more Copper, 2.3 times more Iron, 3.6 times more Magnesium, 5.8 times more Manganese, 5.8 times more Phosphorus, 1.9 times more Potassium and 8.3 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Boiled Split Peas have similar amounts of Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Split Peas contain 7.4 times more Energy, 7 times more Omega 3, 6.1 times more Carbohydrate, 4.4 times more Fiber and 10.6 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt and Boiled Split Peas have similar amounts of Sugars per 100 g.
Both Canned Red Ripe Tomatoes in Tomato Juice with Salt as well as Boiled Split Peas have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.