Lets compare vitamin content per 5 ounces of Boiled Split Peas vs Cooked Ripe Red Tomatoes:
Boiled Split Peas have 5.3 times more Vitamin B1, 2.5 times more Vitamin B2, 1.7 times more Vitamin B3, 4.6 times more Vitamin B5, 5 times more Vitamin B9 and 1.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.6 times more Vitamin B6, 57 times more Vitamin C and 18.7 times more Vitamin E than Boiled Split Peas.
Both Boiled Split Peas 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 Split Peas vs Cooked Ripe Red Tomatoes:
Boiled Split Peas have 1.3 times more Calcium, 2.4 times more Copper, 1.9 times more Iron, 4 times more Magnesium, 3.8 times more Manganese, 3.5 times more Phosphorus, 1.7 times more Potassium and 7.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Water than Boiled Split Peas.
Both Boiled Split Peas and Cooked Ripe Red Tomatoes have similar amounts of Selenium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Split Peas have 6.6 times more Energy, 14 times more Omega 3, 5.3 times more Carbohydrate, 11.9 times more Fiber and 8.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled Split Peas and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 5 oz.
Both Boiled Split Peas as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.