Lets compare vitamin content per 7 ounces of Oil-roasted Spanish Peanuts with Salt vs Baked White Potatoes:
Oil-roasted Spanish Peanuts with Salt have 6.6 times more Vitamin B1, 2 times more Vitamin B2, 9.8 times more Vitamin B3, 3.6 times more Vitamin B5, 1.2 times more Vitamin B6 and 3.3 times more Vitamin B9 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain more Vitamin C than Oil-roasted Spanish Peanuts with Salt.
Both Oil-roasted Spanish Peanuts with Salt as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Oil-roasted Spanish Peanuts with Salt vs Baked White Potatoes:
Oil-roasted Spanish Peanuts with Salt have 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, 61.9 times more Sodium and 5.7 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 42.4 times more Water than Oil-roasted Spanish Peanuts with Salt.
Comparison of macro-nutrients per 7 ounces:
Oil-roasted Spanish Peanuts with Salt have 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 Oil-roasted Spanish Peanuts with Salt and Baked Whole White Potatoes have similar amounts of Carbohydrate per 7 oz.
Both Oil-roasted Spanish Peanuts with Salt as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.