Lets compare vitamin content per 5 ounces of Oil-roasted Spanish Peanuts vs Navel Oranges:
Oil-roasted Spanish Peanuts have 4.7 times more Vitamin B1, 1.7 times more Vitamin B2, 35.1 times more Vitamin B3, 5.3 times more Vitamin B5, 3.2 times more Vitamin B6 and 3.7 times more Vitamin B9 than Raw Navel Oranges.
While Raw Navel Oranges contain more Vitamin A and more Vitamin C than Oil-roasted Spanish Peanuts.
Both Oil-roasted Spanish Peanuts as well as Raw Navel Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Oil-roasted Spanish Peanuts vs Navel Oranges:
Oil-roasted Spanish Peanuts have 2.3 times more Calcium, 16.9 times more Copper, 17.5 times more Iron, 15.3 times more Magnesium, 81.2 times more Manganese, 16.8 times more Phosphorus, 4.7 times more Potassium, more Selenium and 25 times more Zinc than Raw Navel Oranges.
While Raw Navel Oranges contain 48.3 times more Water than Oil-roasted Spanish Peanuts.
Comparison of macro-nutrients per 5 ounces:
Oil-roasted Spanish Peanuts have 11.8 times more Energy, 326.9 times more Fat, 444.4 times more Saturated Fat, 739 times more Omega 6, 1.4 times more Carbohydrate, 4 times more Fiber and 30.8 times more Protein than Raw Navel Oranges.
Both Oil-roasted Spanish Peanuts as well as Raw Navel Oranges have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.