Lets compare vitamin content per 100 grams of Oil-roasted Virginia Peanuts vs Boiled Pigeon Peas with Salt:
Oil-roasted Virginia Peanuts have 1.9 times more Vitamin B1, 1.9 times more Vitamin B2, 18.8 times more Vitamin B3, 4.4 times more Vitamin B5 and 5.1 times more Vitamin B6 than Boiled Pigeon Peas with Salt.
Both Oil-roasted Virginia Peanuts and Boiled Pigeon Peas with Salt have similar amounts of Vitamin B9 per 100 g.
Both Oil-roasted Virginia Peanuts as well as Boiled Pigeon Peas with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oil-roasted Virginia Peanuts vs Boiled Pigeon Peas with Salt:
Oil-roasted Virginia Peanuts have 2 times more Calcium, 4.7 times more Copper, 1.5 times more Iron, 4.1 times more Magnesium, 4 times more Manganese, 4.3 times more Phosphorus, 1.7 times more Potassium, 2.6 times more Selenium and 7.4 times more Zinc than Boiled Pigeon Peas with Salt.
While Boiled Pigeon Peas with Salt contain 40.2 times more Sodium and 31.6 times more Water than Oil-roasted Virginia Peanuts.
Comparison of macro-nutrients per 100 grams:
Oil-roasted Virginia Peanuts have 4.8 times more Energy, 127.9 times more Fat, 76.4 times more Saturated Fat, 2.1 times more Omega 3, 74.7 times more Omega 6, 1.3 times more Fiber and 3.8 times more Protein than Boiled Pigeon Peas with Salt.
Both Oil-roasted Virginia Peanuts and Boiled Pigeon Peas with Salt have similar amounts of Carbohydrate per 100 g.
Both Oil-roasted Virginia Peanuts as well as Boiled Pigeon Peas with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.