Lets compare vitamin content per 14 ounces of Boiled Split Peas vs Canned Carrots with Liquids and Salt:
Boiled Split Peas have 10 times more Vitamin B1, 2.1 times more Vitamin B2, 2.1 times more Vitamin B3, 4.3 times more Vitamin B5 and 8.1 times more Vitamin B9 than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain more Vitamin A, 2.3 times more Vitamin B6, 5 times more Vitamin C, 24.3 times more Vitamin E and 2 times more Vitamin K than Boiled Split Peas.
Both Boiled Split Peas as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Split Peas vs Canned Carrots with Liquids and Salt:
Boiled Split Peas have 1.8 times more Copper, 2.5 times more Iron, 4 times more Magnesium, 5 times more Phosphorus, 2.1 times more Potassium, 1.5 times more Selenium and 3.4 times more Zinc than Canned Carrots Solids and Liquids with Salt.
While Canned Carrots Solids and Liquids with Salt contain 2.2 times more Calcium, 120 times more Sodium and 1.3 times more Water than Boiled Split Peas.
Both Boiled Split Peas and Canned Carrots Solids and Liquids with Salt have similar amounts of Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Split Peas have 5.1 times more Energy, 3.5 times more Omega 3, 3.9 times more Carbohydrate, 4.6 times more Fiber and 14.4 times more Protein than Canned Carrots Solids and Liquids with Salt.
Both Boiled Split Peas and Canned Carrots Solids and Liquids with Salt have similar amounts of Sugars per 14 oz.
Both Boiled Split Peas as well as Canned Carrots Solids and Liquids with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.