Nutrient Comparison: Boiled Split Peas with Salt VS Roasted Soybeans per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Split Peas with Salt versus 100 g of Roasted Soybeans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Split Peas with Salt vs Roasted Soybeans:
- 100 grams of Boiled Split Peas with Salt have 1.9 times more Vitamin B1 and 1.3 times more Vitamin B5 than Roasted Soybeans.
- While 100 g of Soybeans roasted without salt contain 2.6 times more Vitamin B2, 1.6 times more Vitamin B3, 4.3 times more Vitamin B6, 3.2 times more Vitamin B9 and 5.5 times more Vitamin C than Boiled Split Peas with Salt.
- 100 grams of Boiled Split Peas with Salt have insufficient amounts of Vitamin C
- Both Boiled Split Peas with Salt as well as Soybeans roasted without salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled Split Peas with Salt vs Roasted Soybeans:
- 100 grams of Boiled Split Peas with Salt have 59.5 times more Sodium than Roasted Soybeans.
- While 100 g of Soybeans roasted without salt contain 9.9 times more Calcium, 4.6 times more Copper, 3 times more Iron, 4 times more Magnesium, 5.4 times more Manganese, 3.7 times more Phosphorus, 4.1 times more Potassium, 31.8 times more Selenium and 3.1 times more Zinc than Boiled Split Peas with Salt.
- 100 grams of Boiled Split Peas with Salt lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 g of Soybeans roasted without salt contain 4 times more Energy, 65.1 times more Fat, 68 times more Saturated Fat, 60.5 times more Omega 3, 92.3 times more Omega 6, 1.5 times more Carbohydrate, 2.1 times more Fiber and 4.6 times more Protein than Boiled Split Peas with Salt.
- 100 grams of Boiled Split Peas with Salt provide inadequate amounts of Omega 3 and Omega 6