Lets compare vitamin content per 100 grams of Boiled Mung Beans with Salt vs Boiled Split Peas with Salt:
Boiled Mung Beans with Salt have 1.4 times more Vitamin B6, 2.4 times more Vitamin B9, 2.5 times more Vitamin C and 5 times more Vitamin E than Boiled Split Peas with Salt.
While Boiled Split Peas with Salt contain 1.5 times more Vitamin B3, 1.5 times more Vitamin B5 and 1.9 times more Vitamin K than Boiled Mung Beans with Salt.
Both Boiled Mung Beans with Salt and Boiled Split Peas with Salt have similar amounts of Vitamin B1 and Vitamin B2 per 100 g.
Both Boiled Mung Beans with Salt as well as Boiled Split Peas with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Mung Beans with Salt vs Boiled Split Peas with Salt:
Boiled Mung Beans with Salt have 1.9 times more Calcium, 1.3 times more Magnesium and 4.2 times more Selenium than Boiled Split Peas with Salt.
While Boiled Split Peas with Salt contain 1.3 times more Manganese and 1.4 times more Potassium than Boiled Mung Beans with Salt.
Both Boiled Mung Beans with Salt and Boiled Split Peas with Salt have similar amounts of Copper, Iron, Phosphorus, Sodium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Split Peas with Salt contain 3.1 times more Omega 3 and 1.5 times more Sugars than Boiled Mung Beans with Salt.
Both Boiled Mung Beans with Salt and Boiled Split Peas with Salt have similar amounts of Energy, Carbohydrate, Fiber and Protein per 100 g.
Both Boiled Mung Beans with Salt as well as Boiled Split Peas with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.