Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Split Green Peas:
Baked Whole Red Potatoes have 1.5 times more Vitamin B6, 1.8 times more Vitamin B9 and 7 times more Vitamin C than Raw Split Green Peas.
While Raw Split Green Peas contain 10 times more Vitamin B1, 4.9 times more Vitamin B2, 2.3 times more Vitamin B3, 2.8 times more Vitamin B5 and 5.7 times more Vitamin K than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Split Green Peas have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Split Green Peas:
Baked Whole Red Potatoes have 8.8 times more Water than Raw Split Green Peas.
While Raw Split Green Peas contain 5.1 times more Calcium, 4.6 times more Copper, 6.8 times more Iron, 2.3 times more Magnesium, 6.9 times more Manganese, 4.6 times more Phosphorus, 1.6 times more Potassium and 8.7 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 14 ounces:
Raw Split Green Peas contain 4.2 times more Energy, 25.9 times more Fat, 10.2 times more Saturated Fat, 10.9 times more Omega 3, 17.5 times more Omega 6, 3.1 times more Carbohydrate, 2.2 times more Sugars, 12.3 times more Fiber and 10.1 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Split Green Peas have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.