Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Boiled Catjang Cowpeas with Salt:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A and 57 times more Vitamin C than Boiled Catjang Cowpeas with Salt.
While Boiled Catjang Cowpeas with Salt contain 4.5 times more Vitamin B1, 2.1 times more Vitamin B2, 1.3 times more Vitamin B3, 3 times more Vitamin B5 and 10.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Catjang Cowpeas with Salt have similar amounts of Vitamin B6 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Boiled Catjang Cowpeas with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Boiled Catjang Cowpeas with Salt:
Cooked Ripe Red Tomatoes have 1.4 times more Water than Boiled Catjang Cowpeas with Salt.
While Boiled Catjang Cowpeas with Salt contain 2.4 times more Calcium, 3.6 times more Copper, 4.5 times more Iron, 10.7 times more Magnesium, 4.5 times more Manganese, 5.1 times more Phosphorus, 1.7 times more Potassium, 5 times more Selenium, 23.2 times more Sodium and 13.4 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 100 grams:
Boiled Catjang Cowpeas with Salt contain 6.5 times more Energy, 55.5 times more Omega 3, 4.6 times more Omega 6, 5.1 times more Carbohydrate, 5.1 times more Fiber and 8.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Catjang Cowpeas with Salt have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.