Nutrient Comparison: Spanish Peanuts VS Boiled Split Peas per 100 g
Compare the macro and micronutrient content in 100 g of Spanish Peanuts versus 100 g of Boiled Split Peas to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Spanish Peanuts vs Boiled Split Peas:
- 100 grams of Spanish Peanuts have 3.6 times more Vitamin B1, 2.4 times more Vitamin B2, 17.9 times more Vitamin B3, 3 times more Vitamin B5, 7.3 times more Vitamin B6 and 3.7 times more Vitamin B9 than Boiled Split Peas.
- While 100 g of Boiled Split Peas contain more Vitamin K than Raw Spanish Peanuts.
- 100 grams of Spanish Peanuts have insufficient amounts of Vitamin K
- Both Raw Spanish Peanuts as well as Boiled Split Peas have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Spanish Peanuts vs Boiled Split Peas:
- 100 grams of Spanish Peanuts have 7.6 times more Calcium, 5 times more Copper, 3 times more Iron, 5.2 times more Magnesium, 6.7 times more Manganese, 3.9 times more Phosphorus, 2.1 times more Potassium, 12 times more Selenium and 2.1 times more Zinc than Boiled Split Peas.
- 100 grams of Boiled Split Peas lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Spanish Peanuts have 4.8 times more Energy, 127.2 times more Fat, 131.4 times more Saturated Fat, 125.5 times more Omega 6 and 3.1 times more Protein than Boiled Split Peas.
- While 100 g of Boiled Split Peas contain 1.3 times more Carbohydrate than Raw Spanish Peanuts.
- Both Spanish Peanuts and Boiled Split Peas offer comparable quantities of Fiber per 100 grams.
- 100 grams of Boiled Split Peas provide inadequate amounts of Omega 6
- Both Raw Spanish Peanuts as well as Boiled Split Peas provide inadequate amounts of Omega 3 in 100 grams.