Lets compare vitamin content per 1 kilogram of Oil-roasted Peanuts with Dalt vs Boiled Split Peas:
Oil-roasted Peanuts with Salt have 1.6 times more Vitamin B2, 15.5 times more Vitamin B3, 2 times more Vitamin B5, 9.6 times more Vitamin B6, 1.8 times more Vitamin B9 and 231.3 times more Vitamin E than Boiled Split Peas.
While Boiled Split Peas contain 2.2 times more Vitamin B1 and more Vitamin K than Oil-roasted Peanuts with Salt.
Both Oil-roasted Peanuts with Salt as well as Boiled Split Peas have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Oil-roasted Peanuts with Dalt vs Boiled Split Peas:
Oil-roasted Peanuts with Salt have 4.4 times more Calcium, 2.9 times more Copper, 4.9 times more Magnesium, 4.7 times more Manganese, 4 times more Phosphorus, 2 times more Potassium, 5.5 times more Selenium, 160 times more Sodium and 3.3 times more Zinc than Boiled Split Peas.
While Boiled Split Peas contain 47.9 times more Water than Oil-roasted Peanuts with Salt.
Both Oil-roasted Peanuts with Salt and Boiled Split Peas have similar amounts of Iron per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Oil-roasted Peanuts with Salt have 5.1 times more Energy, 134.6 times more Fat, 160.3 times more Saturated Fat, 1.4 times more Omega 3, 110.3 times more Omega 6, 1.4 times more Sugars and 3.4 times more Protein than Boiled Split Peas.
While Boiled Split Peas contain 1.4 times more Carbohydrate than Oil-roasted Peanuts with Salt.
Both Oil-roasted Peanuts with Salt and Boiled Split Peas have similar amounts of Fiber per 1 kg.
Both Oil-roasted Peanuts with Salt as well as Boiled Split Peas have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.