Lets compare vitamin content per 100 grams of Baked White Potatoes vs Oil-roasted Spanish Peanuts:
Baked Whole White Potatoes have more Vitamin C than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 6.6 times more Vitamin B1, 2 times more Vitamin B2, 9.8 times more Vitamin B3, 3.6 times more Vitamin B5 and 3.3 times more Vitamin B9 than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Oil-roasted Spanish Peanuts have similar amounts of Vitamin B6 per 100 g.
Both Baked Whole White Potatoes as well as Oil-roasted Spanish Peanuts have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs Oil-roasted Spanish Peanuts:
Baked Whole White Potatoes have 42.4 times more Water than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 10 times more Calcium, 5.2 times more Copper, 3.6 times more Iron, 6.2 times more Magnesium, 12.5 times more Manganese, 5.2 times more Phosphorus, 1.4 times more Potassium, 15 times more Selenium and 5.7 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Baked Whole White Potatoes have 1.2 times more Carbohydrate than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 6.3 times more Energy, 326.9 times more Fat, 188.9 times more Saturated Fat, 346.9 times more Omega 6, 4.2 times more Fiber and 13.3 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Oil-roasted Spanish Peanuts have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.