Lets compare vitamin content per 14 ounces of Boiled Catjang Cowpeas with Salt vs Roasted Almonds:
Boiled Catjang Cowpeas with Salt have 2.1 times more Vitamin B1, 1.2 times more Vitamin B5 and 2.6 times more Vitamin B9 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 26 times more Vitamin B2, 5.1 times more Vitamin B3 and 1.5 times more Vitamin B6 than Boiled Catjang Cowpeas with Salt.
Both Boiled Catjang Cowpeas with Salt as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Catjang Cowpeas with Salt vs Roasted Almonds:
Boiled Catjang Cowpeas with Salt have 1.3 times more Selenium, 85 times more Sodium and 28.9 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 10.3 times more Calcium, 4.1 times more Copper, 2.9 times more Magnesium, 4.7 times more Manganese, 3.3 times more Phosphorus, 1.9 times more Potassium and 1.8 times more Zinc than Boiled Catjang Cowpeas with Salt.
Both Boiled Catjang Cowpeas with Salt and Dry Roasted Almonds have similar amounts of Iron per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Catjang Cowpeas with Salt have 11.1 times more Omega 3 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 5.1 times more Energy, 74 times more Fat, 22.1 times more Saturated Fat, 67.4 times more Omega 6, 3 times more Fiber and 2.6 times more Protein than Boiled Catjang Cowpeas with Salt.
Both Boiled Catjang Cowpeas with Salt and Dry Roasted Almonds have similar amounts of Carbohydrate per 14 oz.
Both Boiled Catjang Cowpeas with Salt as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.