Lets compare vitamin content per 5 ounces of Roasted Almonds vs Boiled Pigeon Peas with Salt:
Dry Roasted Almonds have 20.3 times more Vitamin B2, 4.7 times more Vitamin B3 and 2.7 times more Vitamin B6 than Boiled Pigeon Peas with Salt.
While Boiled Pigeon Peas with Salt contain 1.9 times more Vitamin B1 and 2 times more Vitamin B9 than Dry Roasted Almonds.
Both Dry Roasted Almonds and Boiled Pigeon Peas with Salt have similar amounts of Vitamin B5 per 5 oz.
Both Dry Roasted Almonds as well as Boiled Pigeon Peas with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Roasted Almonds vs Boiled Pigeon Peas with Salt:
Dry Roasted Almonds have 6.2 times more Calcium, 4.1 times more Copper, 3.4 times more Iron, 6.1 times more Magnesium, 4.5 times more Manganese, 4 times more Phosphorus, 1.9 times more Potassium and 3.7 times more Zinc than Boiled Pigeon Peas with Salt.
While Boiled Pigeon Peas with Salt contain 1.5 times more Selenium, 80.3 times more Sodium and 28.4 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 5 ounces:
Dry Roasted Almonds have 4.9 times more Energy, 138.3 times more Fat, 49.3 times more Saturated Fat, 66 times more Omega 6, 1.6 times more Fiber and 3.1 times more Protein than Boiled Pigeon Peas with Salt.
Both Dry Roasted Almonds and Boiled Pigeon Peas with Salt have similar amounts of Carbohydrate per 5 oz.
Both Dry Roasted Almonds as well as Boiled Pigeon Peas with Salt have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.