Nutrient Comparison: Oil-roasted Spanish Peanuts VS Baked Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Oil-roasted Spanish Peanuts versus 5 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Oil-roasted Spanish Peanuts vs Baked Potato Skin:
- 5 ounces of Oil-roasted Spanish Peanuts have 2.6 times more Vitamin B1, 4.9 times more Vitamin B3, 1.6 times more Vitamin B5 and 5.7 times more Vitamin B9 than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 2.4 times more Vitamin B6 and more Vitamin C than Oil-roasted Spanish Peanuts.
- Both Oil-roasted Spanish Peanuts and Baked Potato Skin provide similar amounts of Vitamin B2 per five ounces.
- 5 ounces of Oil-roasted Spanish Peanuts have insufficient amounts of Vitamin C
- Both Oil-roasted Spanish Peanuts as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Oil-roasted Spanish Peanuts vs Baked Potato Skin:
- 5 ounces of Oil-roasted Spanish Peanuts have 2.9 times more Calcium, 3.9 times more Magnesium, 3.8 times more Manganese, 3.8 times more Phosphorus, 1.4 times more Potassium, 10.7 times more Selenium and 4.1 times more Zinc than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 3.1 times more Iron than Oil-roasted Spanish Peanuts.
- Both Oil-roasted Spanish Peanuts and Baked Potato Skin contain similar levels of Copper per five ounces.
- 5 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Oil-roasted Spanish Peanuts have 2.9 times more Energy, 490.4 times more Fat, 290.6 times more Saturated Fat, 531.1 times more Omega 6 and 6.5 times more Protein than Baked Potato Skin.
- While 5 oz of Baked Potato Skin contain 2.6 times more Carbohydrate than Oil-roasted Spanish Peanuts.
- Both Oil-roasted Spanish Peanuts and Baked Potato Skin offer comparable quantities of Fiber per five ounces.
- 5 ounces of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Oil-roasted Spanish Peanuts as well as Baked Potato Skin provide inadequate amounts of Omega 3 in five ounces.