Lets compare vitamin content per 100 grams of Boiled Split Peas with Salt vs Oil-roasted Spanish Peanuts:
Oil-roasted Spanish Peanuts contain 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 with Salt.
Both Boiled Split Peas with Salt as well as Oil-roasted Spanish Peanuts have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Split Peas with Salt vs Oil-roasted Spanish Peanuts:
Boiled Split Peas with Salt have 39.7 times more Sodium and 39 times more Water than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 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 and 2 times more Zinc than Boiled Split Peas with Salt.
Comparison of macro-nutrients per 100 grams:
Boiled Split Peas with Salt have 2.8 times more Omega 3 than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 5 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 with Salt.
Both Boiled Split Peas with Salt and Oil-roasted Spanish Peanuts have similar amounts of Carbohydrate and Fiber per 100 g.
Both Boiled Split Peas with Salt as well as Oil-roasted Spanish Peanuts have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.