Lets compare vitamin content per 100 grams of Boiled Carrots vs Oil-roasted Spanish Peanuts:
Boiled and Drained Carrots have more Vitamin A and more Vitamin C than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 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.
Both Boiled and Drained Carrots as well as Oil-roasted Spanish Peanuts have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Carrots vs Oil-roasted Spanish Peanuts:
Boiled and Drained Carrots have 9.7 times more Sodium and 50.7 times more Water than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 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.
Comparison of macro-nutrients per 100 grams:
Oil-roasted Spanish Peanuts contain 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 Boiled and Drained Carrots as well as Oil-roasted Spanish Peanuts have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.