Lets compare vitamin content per 7 ounces of Boiled Split Peas with Salt vs Oil-Roasted Peanuts:
Boiled Split Peas with Salt have 2.2 times more Vitamin B1 and more Vitamin K than Oil-Roasted Peanuts no Salt.
While Oil-Roasted Peanuts no 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 230.3 times more Vitamin E than Boiled Split Peas with Salt.
Both Boiled Split Peas with Salt as well as Oil-Roasted Peanuts no Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Boiled Split Peas with Salt vs Oil-Roasted Peanuts:
Boiled Split Peas with Salt have 39.7 times more Sodium and 47.9 times more Water than Oil-Roasted Peanuts no Salt.
While Oil-Roasted Peanuts no 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 and 3.3 times more Zinc than Boiled Split Peas with Salt.
Both Boiled Split Peas with Salt and Oil-Roasted Peanuts no Salt have similar amounts of Iron per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boiled Split Peas with Salt have 1.3 times more Carbohydrate than Oil-Roasted Peanuts no Salt.
While Oil-Roasted Peanuts no Salt contain 5.2 times more Energy, 134.6 times more Fat, 160.9 times more Saturated Fat, 1.4 times more Omega 3, 110.2 times more Omega 6, 1.4 times more Sugars and 3.4 times more Protein than Boiled Split Peas with Salt.
Both Boiled Split Peas with Salt and Oil-Roasted Peanuts no Salt have similar amounts of Fiber per 7 oz.
Both Boiled Split Peas with Salt as well as Oil-Roasted Peanuts no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.