Lets compare vitamin content per 5 ounces of Oil-roasted Spanish Peanuts vs Boiled Broccoli:
Oil-roasted Spanish Peanuts have 5 times more Vitamin B1, 27 times more Vitamin B3, 2.3 times more Vitamin B5 and 1.3 times more Vitamin B6 than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains more Vitamin A, 1.4 times more Vitamin B2 and more Vitamin C than Oil-roasted Spanish Peanuts.
Both Oil-roasted Spanish Peanuts and Boiled and Drained Broccoli have similar amounts of Vitamin B9 per 5 oz.
Both Oil-roasted Spanish Peanuts as well as Boiled and Drained Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Oil-roasted Spanish Peanuts vs Boiled Broccoli:
Oil-roasted Spanish Peanuts have 2.5 times more Calcium, 10.8 times more Copper, 3.4 times more Iron, 8 times more Magnesium, 12.1 times more Manganese, 5.8 times more Phosphorus, 2.6 times more Potassium, 4.7 times more Selenium and 4.4 times more Zinc than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 6.8 times more Sodium and 50.1 times more Water than Oil-roasted Spanish Peanuts.
Comparison of macro-nutrients per 5 ounces:
Oil-roasted Spanish Peanuts have 16.5 times more Energy, 119.6 times more Fat, 95.6 times more Saturated Fat, 333.3 times more Omega 6, 2.4 times more Carbohydrate, 2.7 times more Fiber and 11.8 times more Protein than Boiled and Drained Broccoli.
While Boiled and Drained Broccoli contains 11.9 times more Omega 3 than Oil-roasted Spanish Peanuts.
Both Oil-roasted Spanish Peanuts as well as Boiled and Drained Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.