Lets compare vitamin content per 5 ounces of Boiled Chickpeas vs Cooked Ripe Red Tomatoes:
Boiled Chickpeas have 3.2 times more Vitamin B1, 2.9 times more Vitamin B2, 2.2 times more Vitamin B5, 1.8 times more Vitamin B6, 13.2 times more Vitamin B9 and 1.4 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 17.5 times more Vitamin C and 1.6 times more Vitamin E than Boiled Chickpeas .
Both Boiled Chickpeas and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 5 oz.
Both Boiled Chickpeas as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Chickpeas vs Cooked Ripe Red Tomatoes:
Boiled Chickpeas have 4.5 times more Calcium, 4.7 times more Copper, 4.3 times more Iron, 5.3 times more Magnesium, 9.8 times more Manganese, 6 times more Phosphorus, 1.3 times more Potassium, 7.4 times more Selenium and 10.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Water than Boiled Chickpeas .
Comparison of macro-nutrients per 5 ounces:
Boiled Chickpeas have 9.1 times more Energy, 23.5 times more Fat, 21.5 times more Omega 3, 26.5 times more Omega 6, 6.8 times more Carbohydrate, 1.9 times more Sugars, 10.9 times more Fiber and 9.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled Chickpeas as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.