Lets compare vitamin content per 100 grams of Boiled Split Peas vs Oil-roasted Peanuts with Dalt:
Boiled Split Peas have 2.2 times more Vitamin B1 and more Vitamin K than Oil-roasted Peanuts with Salt.
While Oil-roasted Peanuts with Salt contain 1.6 times more Vitamin B2, 15.5 times more Vitamin B3, 2 times more Vitamin B5, 9.6 times more Vitamin B6, 1.8 times more Vitamin B9 and 231.3 times more Vitamin E than Boiled Split Peas.
Both Boiled Split Peas as well as Oil-roasted Peanuts with Salt 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 vs Oil-roasted Peanuts with Dalt:
Boiled Split Peas have 47.9 times more Water than Oil-roasted Peanuts with Salt.
While Oil-roasted Peanuts with Salt contain 4.4 times more Calcium, 2.9 times more Copper, 4.9 times more Magnesium, 4.7 times more Manganese, 4 times more Phosphorus, 2 times more Potassium, 5.5 times more Selenium, 160 times more Sodium and 3.3 times more Zinc than Boiled Split Peas.
Both Boiled Split Peas and Oil-roasted Peanuts with Salt have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Split Peas have 1.4 times more Carbohydrate than Oil-roasted Peanuts with Salt.
While Oil-roasted Peanuts with Salt contain 5.1 times more Energy, 134.6 times more Fat, 160.3 times more Saturated Fat, 1.4 times more Omega 3, 110.3 times more Omega 6, 1.4 times more Sugars and 3.4 times more Protein than Boiled Split Peas.
Both Boiled Split Peas and Oil-roasted Peanuts with Salt have similar amounts of Fiber per 100 g.
Both Boiled Split Peas as well as Oil-roasted Peanuts with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.