Nutrient Comparison: Oil-roasted Spanish Peanuts with Salt VS Boiled Split Peas per 7 oz
Compare the macro and micronutrient content in 7 oz of Oil-roasted Spanish Peanuts with Salt versus 7 oz of Boiled Split Peas to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Oil-roasted Spanish Peanuts with Salt vs Boiled Split Peas:
- 7 ounces of Oil-roasted Spanish Peanuts with Salt have 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.
- Both Oil-roasted Spanish Peanuts with Salt as well as Boiled Split Peas have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Oil-roasted Spanish Peanuts with Salt vs Boiled Split Peas:
- 7 ounces of Oil-roasted Spanish Peanuts with Salt have 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, 216.5 times more Sodium and 2 times more Zinc than Boiled Split Peas.
- 7 ounces of Boiled Split Peas lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Oil-roasted Spanish Peanuts with Salt have 4.9 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.
- Both Oil-roasted Spanish Peanuts with Salt and Boiled Split Peas offer comparable quantities of Carbohydrate and Fiber per seven ounces.
- 7 ounces of Boiled Split Peas provide inadequate amounts of Omega 6
- Both Oil-roasted Spanish Peanuts with Salt as well as Boiled Split Peas provide inadequate amounts of Omega 3 in seven ounces.