Nutrient Comparison: Oil-roasted Spanish Peanuts VS Boiled Split Peas with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Oil-roasted Spanish Peanuts versus 1 kg of Boiled Split Peas with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Oil-roasted Spanish Peanuts vs Boiled Split Peas with Salt:
- 1 kilogram of Oil-roasted Spanish Peanuts has 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 one kilogram.
Comparing minerals per 1 kilogram for Oil-roasted Spanish Peanuts vs Boiled Split Peas with Salt:
- 1 kilogram of Oil-roasted Spanish Peanuts has 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 1 kg of Boiled Split Peas with Salt contains 39.7 times more Sodium than Oil-roasted Spanish Peanuts.
- 1 kilogram of Boiled Split Peas with Salt lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Oil-roasted Spanish Peanuts has 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 one kilogram.
- 1 kilogram 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 one kilogram.