Nutrient Comparison: Oil-roasted Spanish Peanuts VS Boiled Split Peas with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Oil-roasted Spanish Peanuts versus 14 oz of Boiled Split Peas with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Oil-roasted Spanish Peanuts vs Boiled Split Peas with Salt:
- 14 ounces of Oil-roasted Spanish Peanuts have 1.7 times more Vitamin B1, 1.5 times more Vitamin B2, 16.8 times more Vitamin B3, 2.3 times more Vitamin B5, 5.3 times more Vitamin B6 and 1.9 times more Vitamin B9 than Boiled Split Peas with Salt.
- Both Oil-roasted Spanish Peanuts as well as Boiled Split Peas with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Oil-roasted Spanish Peanuts vs Boiled Split Peas with Salt:
- 14 ounces of Oil-roasted Spanish Peanuts have 7.1 times more Calcium, 3.7 times more Copper, 1.8 times more Iron, 4.7 times more Magnesium, 5.9 times more Manganese, 3.9 times more Phosphorus, 2.1 times more Potassium, 12.5 times more Selenium and 2 times more Zinc than Boiled Split Peas with Salt.
- While 14 oz of Boiled Split Peas with Salt contain 39.7 times more Sodium than Oil-roasted Spanish Peanuts.
- 14 ounces of Boiled Split Peas with Salt lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Oil-roasted Spanish Peanuts have 5 times more Energy, 125.7 times more Fat, 139.9 times more Saturated Fat, 124.1 times more Omega 6 and 3.4 times more Protein than Boiled Split Peas with Salt.
- Both Oil-roasted Spanish Peanuts and Boiled Split Peas with Salt offer comparable quantities of Carbohydrate and Fiber per 14 ounces.
- 14 ounces of Boiled Split Peas with Salt provide inadequate amounts of Omega 6
- Both Oil-roasted Spanish Peanuts as well as Boiled Split Peas with Salt provide inadequate amounts of Omega 3 in 14 ounces.