Lets compare vitamin content per 1 pound of Split Green Peas vs Cooked Ripe Red Tomatoes:
Raw Split Green Peas have 20 times more Vitamin B1, 11.1 times more Vitamin B2, 6.8 times more Vitamin B3, 7.5 times more Vitamin B5, 1.8 times more Vitamin B6 and 5.7 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.4 times more Vitamin A, 12.7 times more Vitamin C and 4.7 times more Vitamin E than Raw Split Green Peas.
Both Raw Split Green Peas and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B9 per 1 lb.
Both Raw Split Green Peas as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Split Green Peas vs Cooked Ripe Red Tomatoes:
Raw Split Green Peas have 4.2 times more Calcium, 10.8 times more Copper, 7 times more Iron, 7 times more Magnesium, 11.3 times more Manganese, 11.9 times more Phosphorus, 3.9 times more Potassium, 21.4 times more Selenium and 24.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 10.9 times more Water than Raw Split Green Peas.
Comparison of macro-nutrients per 1 pound:
Raw Split Green Peas have 20.2 times more Energy, 35.4 times more Fat, 27.2 times more Saturated Fat, 81.5 times more Omega 3, 20.4 times more Omega 6, 15.4 times more Carbohydrate, 1.3 times more Sugars, 31.7 times more Fiber and 24.3 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Fructose than Raw Split Green Peas.
Both Raw Split Green Peas as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.