Nutrient Comparison: Boiled Split Peas VS Oil-roasted Spanish Peanuts with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Split Peas versus 14 oz of Oil-roasted Spanish Peanuts with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Split Peas vs Oil-roasted Spanish Peanuts with Salt:
- 14 oz of Oil-roasted Spanish Peanuts with Salt contain 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.
- Both Boiled Split Peas as well as Oil-roasted Spanish Peanuts with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Split Peas vs Oil-roasted Spanish Peanuts with Salt:
- 14 oz of Oil-roasted Spanish Peanuts with Salt contain 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, 216.5 times more Sodium and 2 times more Zinc than Boiled Split Peas.
- 14 ounces of Boiled Split Peas lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Split Peas have 1.2 times more Carbohydrate than Oil-roasted Spanish Peanuts with Salt.
- While 14 oz of Oil-roasted Spanish Peanuts with Salt contain 4.9 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.
- Both Boiled Split Peas and Oil-roasted Spanish Peanuts with Salt offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Boiled Split Peas provide inadequate amounts of Omega 6
- Both Boiled Split Peas as well as Oil-roasted Spanish Peanuts with Salt provide inadequate amounts of Omega 3 in 14 ounces.