Lets compare vitamin content per 5 ounces of Broccoli vs Oil-roasted Spanish Peanuts:
Raw Broccoli has more Vitamin A, 1.4 times more Vitamin B2 and more Vitamin C than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 4.5 times more Vitamin B1, 23.4 times more Vitamin B3, 2.4 times more Vitamin B5, 1.5 times more Vitamin B6 and 2 times more Vitamin B9 than Raw Broccoli.
Both Raw Broccoli as well as Oil-roasted Spanish Peanuts have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Broccoli vs Oil-roasted Spanish Peanuts:
Raw Broccoli has 5.5 times more Sodium and 50.2 times more Water than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 2.1 times more Calcium, 13.5 times more Copper, 3.1 times more Iron, 8 times more Magnesium, 11.2 times more Manganese, 5.9 times more Phosphorus, 2.5 times more Potassium, 3 times more Selenium and 4.9 times more Zinc than Raw Broccoli.
Comparison of macro-nutrients per 5 ounces:
Raw Broccoli has 6.3 times more Omega 3 than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 17 times more Energy, 132.5 times more Fat, 66.3 times more Saturated Fat, 346.9 times more Omega 6, 2.6 times more Carbohydrate, 3.4 times more Fiber and 9.9 times more Protein than Raw Broccoli.
Both Raw Broccoli as well as Oil-roasted Spanish Peanuts have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.