Lets compare vitamin content per 5 ounces of Oil-roasted Spanish Peanuts vs Boiled Carrots:
Oil-roasted Spanish Peanuts have 4.8 times more Vitamin B1, 1.9 times more Vitamin B2, 23.2 times more Vitamin B3, 6 times more Vitamin B5, 1.7 times more Vitamin B6 and 9 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A and more Vitamin C than Oil-roasted Spanish Peanuts.
Both Oil-roasted Spanish Peanuts as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Oil-roasted Spanish Peanuts vs Boiled Carrots:
Oil-roasted Spanish Peanuts have 3.3 times more Calcium, 38.9 times more Copper, 6.7 times more Iron, 16.8 times more Magnesium, 15.2 times more Manganese, 12.9 times more Phosphorus, 3.3 times more Potassium, 10.7 times more Selenium and 10 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 9.7 times more Sodium and 50.7 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, 272.4 times more Fat, 251.8 times more Saturated Fat, 195.4 times more Omega 6, 2.1 times more Carbohydrate, 3 times more Fiber and 36.9 times more Protein than Boiled and Drained Carrots.
Both Oil-roasted Spanish Peanuts as well as Boiled and Drained Carrots have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.