Lets compare vitamin content per 14 ounces of Oil-roasted Virginia Peanuts with Salt vs Boiled Carrots:
Oil-roasted Virginia Peanuts with Salt have 4.2 times more Vitamin B1, 2.5 times more Vitamin B2, 22.8 times more Vitamin B3, 6 times more Vitamin B5, 1.7 times more Vitamin B6 and 8.9 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A and more Vitamin C than Oil-roasted Virginia Peanuts with Salt.
Both Oil-roasted Virginia Peanuts with Salt as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oil-roasted Virginia Peanuts with Salt vs Boiled Carrots:
Oil-roasted Virginia Peanuts with Salt have 2.9 times more Calcium, 74.9 times more Copper, 4.9 times more Iron, 18.8 times more Magnesium, 13 times more Manganese, 16.9 times more Phosphorus, 2.8 times more Potassium, 10.7 times more Selenium, 7.5 times more Sodium and 33.1 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 41.6 times more Water than Oil-roasted Virginia Peanuts with Salt.
Comparison of macro-nutrients per 14 ounces:
Oil-roasted Virginia Peanuts with Salt have 16.5 times more Energy, 270.1 times more Fat, 211.5 times more Saturated Fat, 19 times more Omega 3, 168.3 times more Omega 6, 2.4 times more Carbohydrate, 3 times more Fiber and 34 times more Protein than Boiled and Drained Carrots.
Both Oil-roasted Virginia Peanuts with Salt as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.