Lets compare vitamin content per 100 grams of Boiled Split Peas with Salt vs Cooked Ripe Red Tomatoes:
Boiled Split Peas with Salt 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 with Salt.
Both Boiled Split Peas with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Split Peas with Salt vs Cooked Ripe Red Tomatoes:
Boiled Split Peas with Salt 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, 21.6 times more Sodium 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 with Salt.
Both Boiled Split Peas with Salt and Cooked Ripe Red Tomatoes have similar amounts of Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Split Peas with Salt have 6.4 times more Energy, 14 times more Omega 3, 5.1 times more Carbohydrate, 11.9 times more Fiber and 8.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled Split Peas with Salt and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 100 g.
Both Boiled Split Peas with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.