Lets compare vitamin content per 14 ounces of Boiled Common Cowpeas with Salt vs Tomatoes:
Boiled Common Cowpeas with Salt have 5.5 times more Vitamin B1, 2.9 times more Vitamin B2, 4.6 times more Vitamin B5, 1.3 times more Vitamin B6 and 13.9 times more Vitamin B9 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 42 times more Vitamin A, 34.3 times more Vitamin C, 1.9 times more Vitamin E and 4.6 times more Vitamin K than Boiled Common Cowpeas with Salt.
Both Boiled Common Cowpeas with Salt and Raw Ripe Red Tomatoes have similar amounts of Vitamin B3 per 14 oz.
Both Boiled Common Cowpeas with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Common Cowpeas with Salt vs Tomatoes:
Boiled Common Cowpeas with Salt have 2.4 times more Calcium, 4.5 times more Copper, 9.3 times more Iron, 4.8 times more Magnesium, 4.2 times more Manganese, 6.5 times more Phosphorus, more Selenium, 48 times more Sodium and 7.6 times more Zinc than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.3 times more Water than Boiled Common Cowpeas with Salt.
Both Boiled Common Cowpeas with Salt and Raw Ripe Red Tomatoes have similar amounts of Potassium per 14 oz.
Both Boiled Common Cowpeas with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fluoride in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Common Cowpeas with Salt have 6.4 times more Energy, 27.7 times more Omega 3, 5.3 times more Carbohydrate, 1.3 times more Sugars, 5.4 times more Fiber and 8.8 times more Protein than Raw Ripe Red Tomatoes.
Both Boiled Common Cowpeas with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.