Lets compare vitamin content per 5 ounces of Boiled Split Peas vs Baked Red Potatoes:
Boiled Split Peas have 2.6 times more Vitamin B1, 1.7 times more Vitamin B5, 2.4 times more Vitamin B9 and 1.8 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.8 times more Vitamin B3, 4.4 times more Vitamin B6 and 31.5 times more Vitamin C than Boiled Split Peas.
Both Boiled Split Peas and Baked Whole Red Potatoes have similar amounts of Vitamin B2 per 5 oz.
Both Boiled Split Peas as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Boiled Split Peas vs Baked Red Potatoes:
Boiled Split Peas have 1.6 times more Calcium, 1.8 times more Iron, 1.3 times more Magnesium, 2.3 times more Manganese, 1.4 times more Phosphorus and 2.5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Potassium than Boiled Split Peas.
Both Boiled Split Peas and Baked Whole Red Potatoes have similar amounts of Copper and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Split Peas have 1.4 times more Energy, 1.9 times more Omega 3, 2 times more Sugars, 4.6 times more Fiber and 3.6 times more Protein than Baked Whole Red Potatoes.
Both Boiled Split Peas and Baked Whole Red Potatoes have similar amounts of Carbohydrate per 5 oz.
Both Boiled Split Peas as well as Baked Whole Red Potatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.