Lets compare vitamin content per 14 ounces of Boiled Split Peas vs Oil Roasted Almonds:
Boiled Split Peas have 2.1 times more Vitamin B1, 2.6 times more Vitamin B5, 2.4 times more Vitamin B9 and more Vitamin K than Oil Roasted Almonds.
While Oil Roasted Almonds contain 13.9 times more Vitamin B2, 4.1 times more Vitamin B3, 2.5 times more Vitamin B6 and 865.7 times more Vitamin E than Boiled Split Peas.
Both Boiled Split Peas as well as Oil Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Split Peas vs Oil Roasted Almonds:
Boiled Split Peas have 24.8 times more Water than Oil Roasted Almonds.
While Oil Roasted Almonds contain 20.8 times more Calcium, 5.3 times more Copper, 2.9 times more Iron, 7.6 times more Magnesium, 6.2 times more Manganese, 4.7 times more Phosphorus, 1.9 times more Potassium, 6.8 times more Selenium and 3.1 times more Zinc than Boiled Split Peas.
Comparison of macro-nutrients per 14 ounces:
Boiled Split Peas have more Omega 3 than Oil Roasted Almonds.
While Oil Roasted Almonds contain 5.1 times more Energy, 141.5 times more Fat, 77.9 times more Saturated Fat, 98.7 times more Omega 6, 1.6 times more Sugars, 1.3 times more Fiber and 2.5 times more Protein than Boiled Split Peas.
Both Boiled Split Peas and Oil Roasted Almonds have similar amounts of Carbohydrate per 14 oz.
Both Boiled Split Peas as well as Oil Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.