Lets compare vitamin content per 14 ounces of Oil-roasted Valencia Peanuts vs Baked White Potatoes:
Oil-roasted Valencia Peanuts have 1.9 times more Vitamin B1, 3.6 times more Vitamin B2, 9.4 times more Vitamin B3, 3.6 times more Vitamin B5 and 3.3 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C than Oil-roasted Valencia Peanuts.
Both Oil-roasted Valencia Peanuts and Baked Whole White Potatoes have similar amounts of Vitamin B6 per 14 oz.
Both Oil-roasted Valencia Peanuts as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oil-roasted Valencia Peanuts vs Baked White Potatoes:
Oil-roasted Valencia Peanuts have 5.4 times more Calcium, 6.6 times more Copper, 2.6 times more Iron, 5.9 times more Magnesium, 9.1 times more Manganese, 4.3 times more Phosphorus, 15 times more Selenium and 8.8 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 35.6 times more Water than Oil-roasted Valencia Peanuts.
Both Oil-roasted Valencia Peanuts and Baked Whole White Potatoes have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Oil-roasted Valencia Peanuts have 6.4 times more Energy, 341.6 times more Fat, 197.4 times more Saturated Fat, 362.4 times more Omega 6, 4.2 times more Fiber and 12.9 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.3 times more Carbohydrate than Oil-roasted Valencia Peanuts.
Both Oil-roasted Valencia Peanuts as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.