Lets compare vitamin content per 14 ounces of Roasted Almonds vs Boiled Split Peas:
Dry Roasted Almonds have 21.4 times more Vitamin B2, 4.1 times more Vitamin B3, 2.8 times more Vitamin B6 and 796.7 times more Vitamin E than Boiled Split Peas.
While Boiled Split Peas contain 2.5 times more Vitamin B1, 1.9 times more Vitamin B5 and more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds and Boiled Split Peas have similar amounts of Vitamin B9 per 14 oz.
Both Dry Roasted Almonds as well as Boiled Split Peas have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Roasted Almonds vs Boiled Split Peas:
Dry Roasted Almonds have 19.1 times more Calcium, 6.1 times more Copper, 2.9 times more Iron, 7.8 times more Magnesium, 5.6 times more Manganese, 4.8 times more Phosphorus, 2 times more Potassium, 3.3 times more Selenium and 3.3 times more Zinc than Boiled Split Peas.
While Boiled Split Peas contain 28.8 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Almonds have 5.1 times more Energy, 134.7 times more Fat, 75.8 times more Saturated Fat, 94.5 times more Omega 6, 1.7 times more Sugars, 1.3 times more Fiber and 2.5 times more Protein than Boiled Split Peas.
While Boiled Split Peas contain 2.8 times more Omega 3 than Dry Roasted Almonds.
Both Dry Roasted Almonds and Boiled Split Peas have similar amounts of Carbohydrate per 14 oz.
Both Dry Roasted Almonds as well as Boiled Split Peas have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.