Lets compare vitamin content per 7 ounces of Navel Oranges vs Boiled Split Peas:
Raw Navel Oranges have more Vitamin A, 1.6 times more Vitamin B6, 147.8 times more Vitamin C and 5 times more Vitamin E than Boiled Split Peas.
While Boiled Split Peas contain 2.8 times more Vitamin B1, 2.1 times more Vitamin B3, 2.3 times more Vitamin B5, 1.9 times more Vitamin B9 and more Vitamin K than Raw Navel Oranges.
Both Raw Navel Oranges and Boiled Split Peas have similar amounts of Vitamin B2 per 7 oz.
Both Raw Navel Oranges as well as Boiled Split Peas have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Navel Oranges vs Boiled Split Peas:
Raw Navel Oranges have 3.1 times more Calcium and 1.2 times more Water than Boiled Split Peas.
While Boiled Split Peas contain 4.6 times more Copper, 9.9 times more Iron, 3.3 times more Magnesium, 13.7 times more Manganese, 4.3 times more Phosphorus, 2.2 times more Potassium, more Selenium and 12.5 times more Zinc than Raw Navel Oranges.
Comparison of macro-nutrients per 7 ounces:
Raw Navel Oranges have 2.9 times more Sugars than Boiled Split Peas.
While Boiled Split Peas contain 2.4 times more Energy, 3.1 times more Omega 3, 1.7 times more Carbohydrate, 3.8 times more Fiber and 9.2 times more Protein than Raw Navel Oranges.
Both Raw Navel Oranges as well as Boiled Split Peas have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.