Lets compare vitamin content per 5 ounces of Toasted Sunflower Seeds vs Oil-roasted Spanish Peanuts:
Toasted Sunflower Seed Kernels no Salt have 3.4 times more Vitamin B2, 5.1 times more Vitamin B5, 3.1 times more Vitamin B6, 1.9 times more Vitamin B9 and more Vitamin C than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 3.6 times more Vitamin B3 than Toasted Sunflower Seed Kernels no Salt.
Both Toasted Sunflower Seed Kernels no Salt and Oil-roasted Spanish Peanuts have similar amounts of Vitamin B1 per 5 oz.
Both Toasted Sunflower Seed Kernels no Salt as well as Oil-roasted Spanish Peanuts have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Toasted Sunflower Seeds vs Oil-roasted Spanish Peanuts:
Toasted Sunflower Seed Kernels no Salt have 2.8 times more Copper, 3 times more Iron, 3 times more Phosphorus and 2.7 times more Zinc than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 1.8 times more Calcium, 1.3 times more Magnesium and 1.6 times more Potassium than Toasted Sunflower Seed Kernels no Salt.
Both Toasted Sunflower Seed Kernels no Salt and Oil-roasted Spanish Peanuts have similar amounts of Manganese per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Toasted Sunflower Seed Kernels no Salt have 7.9 times more Omega 3, 2.2 times more Omega 6 and 1.3 times more Fiber than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 1.3 times more Saturated Fat and 1.6 times more Protein than Toasted Sunflower Seed Kernels no Salt.
Both Toasted Sunflower Seed Kernels no Salt and Oil-roasted Spanish Peanuts have similar amounts of Energy, Fat and Carbohydrate per 5 oz.
Both Toasted Sunflower Seed Kernels no Salt as well as Oil-roasted Spanish Peanuts have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.