Nutrient Comparison: Boiled Split Peas with Salt VS Oil-roasted Virginia Peanuts per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Split Peas with Salt versus 1 kg of Oil-roasted Virginia Peanuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled Split Peas with Salt vs Oil-roasted Virginia Peanuts:
- 1 kg of Oil-roasted Virginia Peanuts contains 1.5 times more Vitamin B1, 2 times more Vitamin B2, 16.5 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 Boiled Split Peas with Salt as well as Oil-roasted Virginia Peanuts have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Boiled Split Peas with Salt vs Oil-roasted Virginia Peanuts:
- 1 kilogram of Boiled Split Peas with Salt has 39.7 times more Sodium than Oil-roasted Virginia Peanuts.
- While 1 kg of Oil-roasted Virginia Peanuts contains 6.1 times more Calcium, 7 times more Copper, 1.3 times more Iron, 5.2 times more Magnesium, 5.1 times more Manganese, 5.1 times more Phosphorus, 1.8 times more Potassium, 12.5 times more Selenium and 6.6 times more Zinc than Boiled Split Peas with Salt.
- 1 kilogram of Boiled Split Peas with Salt lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Oil-roasted Virginia Peanuts contains 5 times more Energy, 124.7 times more Fat, 117.5 times more Saturated Fat, 106.9 times more Omega 6 and 3.1 times more Protein than Boiled Split Peas with Salt.
- Both Boiled Split Peas with Salt and Oil-roasted Virginia Peanuts 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 Boiled Split Peas with Salt as well as Oil-roasted Virginia Peanuts provide inadequate amounts of Omega 3 in one kilogram.