Lets compare vitamin content per 5 ounces of Oil-roasted Spanish Peanuts with Salt vs Broccoli:
Oil-roasted Spanish Peanuts with Salt have 4.5 times more Vitamin B1, 23.4 times more Vitamin B3, 2.4 times more Vitamin B5, 1.5 times more Vitamin B6 and 2 times more Vitamin B9 than Raw Broccoli.
While Raw Broccoli contains more Vitamin A, 1.4 times more Vitamin B2 and more Vitamin C than Oil-roasted Spanish Peanuts with Salt.
Both Oil-roasted Spanish Peanuts with Salt as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Oil-roasted Spanish Peanuts with Salt vs Broccoli:
Oil-roasted Spanish Peanuts with Salt have 2.1 times more Calcium, 13.5 times more Copper, 3.1 times more Iron, 8 times more Magnesium, 11.2 times more Manganese, 5.9 times more Phosphorus, 2.5 times more Potassium, 3 times more Selenium, 13.1 times more Sodium and 4.9 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 50.2 times more Water than Oil-roasted Spanish Peanuts with Salt.
Comparison of macro-nutrients per 5 ounces:
Oil-roasted Spanish Peanuts with Salt have 17 times more Energy, 132.5 times more Fat, 66.3 times more Saturated Fat, 346.9 times more Omega 6, 2.6 times more Carbohydrate, 3.4 times more Fiber and 9.9 times more Protein than Raw Broccoli.
While Raw Broccoli contains 6.3 times more Omega 3 than Oil-roasted Spanish Peanuts with Salt.
Both Oil-roasted Spanish Peanuts with Salt as well as Raw Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.