Lets compare vitamin content per 5 ounces of Oil-roasted Spanish Peanuts vs Baked Red Potatoes:
Oil-roasted Spanish Peanuts have 4.4 times more Vitamin B1, 1.7 times more Vitamin B2, 9.4 times more Vitamin B3, 4.1 times more Vitamin B5, 1.2 times more Vitamin B6 and 4.7 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain more Vitamin C than Oil-roasted Spanish Peanuts.
Both Oil-roasted Spanish Peanuts as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Oil-roasted Spanish Peanuts vs Baked Red Potatoes:
Oil-roasted Spanish Peanuts have 11.1 times more Calcium, 3.8 times more Copper, 3.3 times more Iron, 6 times more Magnesium, 13.6 times more Manganese, 5.4 times more Phosphorus, 1.4 times more Potassium and 5 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 43.1 times more Water than Oil-roasted Spanish Peanuts.
Comparison of macro-nutrients per 5 ounces:
Oil-roasted Spanish Peanuts have 6.7 times more Energy, 326.9 times more Fat, 188.9 times more Saturated Fat, 346.9 times more Omega 6, 4.9 times more Fiber and 12.2 times more Protein than Baked Whole Red Potatoes.
Both Oil-roasted Spanish Peanuts and Baked Whole Red Potatoes have similar amounts of Carbohydrate per 5 oz.
Both Oil-roasted Spanish Peanuts as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 5 oz.