Lets compare vitamin content per 1 kilogram of Boiled Catjang Cowpeas with Salt vs Cooked Ripe Red Tomatoes:
Boiled Catjang Cowpeas with Salt have 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.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A and 57 times more Vitamin C than Boiled Catjang Cowpeas with Salt.
Both Boiled Catjang Cowpeas with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 1 kg.
Both Boiled Catjang Cowpeas with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Boiled Catjang Cowpeas with Salt vs Cooked Ripe Red Tomatoes:
Boiled Catjang Cowpeas with Salt have 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.
While Cooked Ripe Red Tomatoes contain 1.4 times more Water than Boiled Catjang Cowpeas with Salt.
Comparison of macro-nutrients per 1 kilogram:
Boiled Catjang Cowpeas with Salt have 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 Boiled Catjang Cowpeas with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 1 kg.