Lets compare vitamin content per 1 kilogram of Long Rice Chinese Noodles vs Split Green Peas:
Raw Split Green Peas contain 4.8 times more Vitamin B1, more Vitamin B2, 18 times more Vitamin B3, 9.6 times more Vitamin B5, 2.8 times more Vitamin B6, 7.5 times more Vitamin B9, more Vitamin C and more Vitamin K than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated as well as Raw Split Green Peas have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Long Rice Chinese Noodles vs Split Green Peas:
Raw Split Green Peas contain 1.8 times more Calcium, 10 times more Copper, 2.2 times more Iron, 21 times more Magnesium, 11.9 times more Manganese, 10.4 times more Phosphorus, 85.2 times more Potassium, 1.4 times more Selenium and 8.5 times more Zinc than Long Rice Chinese Noodles, dehydrated.
Comparison of macro-nutrients per 1 kilogram:
Long Rice Chinese Noodles, dehydrated have 1.4 times more Carbohydrate than Raw Split Green Peas.
While Raw Split Green Peas contain 64.8 times more Fat, 24 times more Saturated Fat, 163 times more Omega 3, 50.4 times more Omega 6, more Sugars, 44.4 times more Fiber and 144.5 times more Protein than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated and Raw Split Green Peas have similar amounts of Energy per 1 kg.
Both Long Rice Chinese Noodles, dehydrated as well as Raw Split Green Peas have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.