Lets compare vitamin content per 14 ounces of Boiled Chickpeas vs Tomatoes in Juice with Salt:
Boiled Chickpeas have 2.4 times more Vitamin B5, 1.3 times more Vitamin B6, 21.5 times more Vitamin B9 and 1.5 times more Vitamin K than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 20 times more Vitamin A, 5 times more Vitamin B1, 1.4 times more Vitamin B3, 9.7 times more Vitamin C and 1.7 times more Vitamin E than Boiled Chickpeas .
Both Boiled Chickpeas and Canned Red Ripe Tomatoes in Tomato Juice with Salt have similar amounts of Vitamin B2 per 14 oz.
Both Boiled Chickpeas as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Chickpeas vs Tomatoes in Juice with Salt:
Boiled Chickpeas have 1.5 times more Calcium, 6.8 times more Copper, 5.1 times more Iron, 4.8 times more Magnesium, 15.1 times more Manganese, 9.9 times more Phosphorus, 1.5 times more Potassium, 5.3 times more Selenium and 12.8 times more Zinc than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
While Canned Red Ripe Tomatoes in Tomato Juice with Salt contain 16.4 times more Sodium and 1.6 times more Water than Boiled Chickpeas .
Comparison of macro-nutrients per 14 ounces:
Boiled Chickpeas have 10.3 times more Energy, 10.4 times more Fat, 10.8 times more Omega 3, 11.5 times more Omega 6, 7.9 times more Carbohydrate, 1.9 times more Sugars, 4 times more Fiber and 11.2 times more Protein than Canned Red Ripe Tomatoes in Tomato Juice with Salt.
Both Boiled Chickpeas as well as Canned Red Ripe Tomatoes in Tomato Juice with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.