Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Boiled Split Peas with Salt:
Baked Whole Red Potatoes have 1.8 times more Vitamin B3, 4.4 times more Vitamin B6 and 31.5 times more Vitamin C than Boiled Split Peas with Salt.
While Boiled Split Peas with Salt contain 2.6 times more Vitamin B1, 1.7 times more Vitamin B5, 2.4 times more Vitamin B9 and 1.8 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled Split Peas with Salt have similar amounts of Vitamin B2 per 100 g.
Both Baked Whole Red Potatoes as well as Boiled Split Peas with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Boiled Split Peas with Salt:
Baked Whole Red Potatoes have 1.5 times more Potassium than Boiled Split Peas with Salt.
While Boiled Split Peas with Salt contain 1.6 times more Calcium, 1.8 times more Iron, 1.3 times more Magnesium, 2.3 times more Manganese, 1.4 times more Phosphorus, 19.8 times more Sodium and 2.5 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled Split Peas with Salt have similar amounts of Copper and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Split Peas with Salt contain 1.3 times more Energy, 1.9 times more Omega 3, 2 times more Sugars, 4.6 times more Fiber and 3.6 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Boiled Split Peas with Salt have similar amounts of Carbohydrate per 100 g.
Both Baked Whole Red Potatoes as well as Boiled Split Peas with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.