Lets compare vitamin content per 14 ounces of Boiled Split Peas with Salt vs Dry-roasted Peanuts:
Boiled Split Peas with Salt have 1.3 times more Vitamin B1 and more Vitamin K than Dry-roasted Peanuts, no salt.
While Dry-roasted Peanuts, no salt contain 3.5 times more Vitamin B2, 16.1 times more Vitamin B3, 1.7 times more Vitamin B5, 9.7 times more Vitamin B6, 1.5 times more Vitamin B9 and 164.3 times more Vitamin E than Boiled Split Peas with Salt.
Both Boiled Split Peas with Salt as well as Dry-roasted Peanuts, no salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Split Peas with Salt vs Dry-roasted Peanuts:
Boiled Split Peas with Salt have 39.7 times more Sodium and 38.4 times more Water than Dry-roasted Peanuts, no salt.
While Dry-roasted Peanuts, no salt contain 4.1 times more Calcium, 2.4 times more Copper, 4.9 times more Magnesium, 4.5 times more Manganese, 3.7 times more Phosphorus, 1.8 times more Potassium, 15.5 times more Selenium and 2.8 times more Zinc than Boiled Split Peas with Salt.
Both Boiled Split Peas with Salt and Dry-roasted Peanuts, no salt have similar amounts of Iron per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Dry-roasted Peanuts, no salt contain 5.1 times more Energy, 127.3 times more Fat, 143 times more Saturated Fat, 70.9 times more Omega 6, 1.7 times more Sugars and 2.9 times more Protein than Boiled Split Peas with Salt.
Both Boiled Split Peas with Salt and Dry-roasted Peanuts, no salt have similar amounts of Omega 3, Carbohydrate and Fiber per 14 oz.
Both Boiled Split Peas with Salt as well as Dry-roasted Peanuts, no salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.