Lets compare vitamin content per 7 ounces of Frozen Chopped Broccoli vs Oil-roasted Spanish Peanuts:
Frozen Chopped Broccoli, Unprepared has more Vitamin A and more Vitamin C than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 6 times more Vitamin B1, 31.8 times more Vitamin B3, 5 times more Vitamin B5, 2 times more Vitamin B6 and 1.9 times more Vitamin B9 than Frozen Chopped Broccoli, Unprepared.
Both Frozen Chopped Broccoli, Unprepared and Oil-roasted Spanish Peanuts have similar amounts of Vitamin B2 per 7 oz.
Both Frozen Chopped Broccoli, Unprepared as well as Oil-roasted Spanish Peanuts have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Frozen Chopped Broccoli vs Oil-roasted Spanish Peanuts:
Frozen Chopped Broccoli, Unprepared has 4 times more Sodium and 51.4 times more Water than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 1.8 times more Calcium, 17.4 times more Copper, 2.8 times more Iron, 9.3 times more Magnesium, 8 times more Manganese, 7.7 times more Phosphorus, 3.7 times more Potassium, 2.7 times more Selenium and 4.2 times more Zinc than Frozen Chopped Broccoli, Unprepared.
Comparison of macro-nutrients per 7 ounces:
Frozen Chopped Broccoli, Unprepared has 10.5 times more Omega 3 than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 22.3 times more Energy, 169.1 times more Fat, 171.7 times more Saturated Fat, 548.3 times more Omega 6, 3.7 times more Carbohydrate, 3 times more Fiber and 10 times more Protein than Frozen Chopped Broccoli, Unprepared.
Both Frozen Chopped Broccoli, Unprepared as well as Oil-roasted Spanish Peanuts have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.