Lets compare vitamin content per 14 ounces of Roasted Almonds vs Boiled Catjang Cowpeas with Salt:
Dry Roasted Almonds have 26 times more Vitamin B2, 5.1 times more Vitamin B3 and 1.5 times more Vitamin B6 than Boiled Catjang Cowpeas with Salt.
While Boiled Catjang Cowpeas with Salt contain 2.1 times more Vitamin B1 and 2.6 times more Vitamin B9 than Dry Roasted Almonds.
Both Dry Roasted Almonds and Boiled Catjang Cowpeas with Salt have similar amounts of Vitamin B5 per 14 oz.
Both Dry Roasted Almonds as well as Boiled Catjang Cowpeas with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Roasted Almonds vs Boiled Catjang Cowpeas with Salt:
Dry Roasted Almonds have 10.3 times more Calcium, 4.1 times more Copper, 1.2 times more Iron, 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.
While Boiled Catjang Cowpeas with Salt contain 85 times more Sodium and 28.9 times more Water than Dry Roasted Almonds.
Both Dry Roasted Almonds and Boiled Catjang Cowpeas with Salt have similar amounts of Selenium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Almonds have 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.
While Boiled Catjang Cowpeas with Salt contain 11.1 times more Omega 3 than Dry Roasted Almonds.
Both Dry Roasted Almonds and Boiled Catjang Cowpeas with Salt have similar amounts of Carbohydrate per 14 oz.
Both Dry Roasted Almonds as well as Boiled Catjang Cowpeas with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.