Lets compare vitamin content per 1 kilogram of Boiled Split Peas with Salt vs Carrots:
Boiled Split Peas with Salt have 2.9 times more Vitamin B1, 2.2 times more Vitamin B5 and 3.4 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain 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.
Both Boiled Split Peas with Salt and Raw Carrots have similar amounts of Vitamin B2 and Vitamin B3 per 1 kg.
Both Boiled Split Peas with Salt as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Boiled Split Peas with Salt vs Carrots:
Boiled Split Peas with Salt have 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.
While Raw Carrots contain 2.4 times more Calcium and 1.3 times more Water than Boiled Split Peas with Salt.
Both Boiled Split Peas with Salt and Raw Carrots have similar amounts of Potassium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Boiled Split Peas with Salt have 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.
While Raw Carrots contain 1.6 times more Sugars than Boiled Split Peas with Salt.
Both Boiled Split Peas with Salt as well as Raw Carrots have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.