Lets compare vitamin content per 1 kilogram of Carrots vs Boiled Split Peas with Salt:
Raw Carrots have more Vitamin A, 2.9 times more Vitamin B6, 14.8 times more Vitamin C, 22 times more Vitamin E and 2.6 times more Vitamin K than Boiled Split Peas with Salt.
While Boiled Split Peas with Salt contain 2.9 times more Vitamin B1, 2.2 times more Vitamin B5 and 3.4 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots and Boiled Split Peas with Salt have similar amounts of Vitamin B2 and Vitamin B3 per 1 kg.
Both Raw Carrots as well as Boiled Split Peas with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Carrots vs Boiled Split Peas with Salt:
Raw Carrots have 2.4 times more Calcium and 1.3 times more Water than Boiled Split Peas with Salt.
While Boiled Split Peas with Salt contain 4 times more Copper, 4.3 times more Iron, 3 times more Magnesium, 2.8 times more Manganese, 2.8 times more Phosphorus, 6 times more Selenium, 3.4 times more Sodium and 4.2 times more Zinc than Raw Carrots.
Both Raw Carrots and Boiled Split Peas with Salt have similar amounts of Potassium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Carrots have 1.6 times more Sugars than Boiled Split Peas with Salt.
While Boiled Split Peas with Salt contain 2.8 times more Energy, 14 times more Omega 3, 2.1 times more Carbohydrate, 3 times more Fiber and 9 times more Protein than Raw Carrots.
Both Raw Carrots as well as Boiled Split Peas with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.