Lets compare vitamin content per 5 ounces of Boiled Split Peas vs Boiled Carrots:
Boiled Split Peas have 2.9 times more Vitamin B1, 1.3 times more Vitamin B2, 1.4 times more Vitamin B3, 2.6 times more Vitamin B5 and 4.6 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 3.2 times more Vitamin B6, 9 times more Vitamin C, 34.3 times more Vitamin E and 2.7 times more Vitamin K than Boiled Split Peas.
Both Boiled Split Peas as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Split Peas vs Boiled Carrots:
Boiled Split Peas have 10.6 times more Copper, 3.8 times more Iron, 3.6 times more Magnesium, 2.6 times more Manganese, 3.3 times more Phosphorus, 1.5 times more Potassium and 5 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 2.1 times more Calcium, 29 times more Sodium and 1.3 times more Water than Boiled Split Peas.
Both Boiled Split Peas and Boiled and Drained Carrots have similar amounts of Selenium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Split Peas have 3.4 times more Energy, 28 times more Omega 3, 2.6 times more Carbohydrate, 2.8 times more Fiber and 11 times more Protein than Boiled and Drained Carrots.
Both Boiled Split Peas and Boiled and Drained Carrots have similar amounts of Sugars per 5 oz.
Both Boiled Split Peas as well as Boiled and Drained Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.