Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Oil-roasted Valencia Peanuts:
Baked Whole Red Potatoes have more Vitamin C than Oil-roasted Valencia Peanuts.
While Oil-roasted Valencia Peanuts contain 1.3 times more Vitamin B1, 3.1 times more Vitamin B2, 9 times more Vitamin B3, 4.1 times more Vitamin B5 and 4.7 times more Vitamin B9 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Oil-roasted Valencia Peanuts have similar amounts of Vitamin B6 per 7 oz.
Both Baked Whole Red Potatoes as well as Oil-roasted Valencia Peanuts have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Oil-roasted Valencia Peanuts:
Baked Whole Red Potatoes have 36.2 times more Water than Oil-roasted Valencia Peanuts.
While Oil-roasted Valencia Peanuts contain 6 times more Calcium, 4.8 times more Copper, 2.4 times more Iron, 5.7 times more Magnesium, 9.9 times more Manganese, 4.4 times more Phosphorus and 7.7 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Oil-roasted Valencia Peanuts have similar amounts of Potassium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Baked Whole Red Potatoes have 1.2 times more Carbohydrate than Oil-roasted Valencia Peanuts.
While Oil-roasted Valencia Peanuts contain 6.8 times more Energy, 341.6 times more Fat, 197.4 times more Saturated Fat, 362.4 times more Omega 6, 4.9 times more Fiber and 11.8 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Oil-roasted Valencia Peanuts have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 7 oz.