Lets compare vitamin content per 100 grams of Oil-roasted Spanish Peanuts vs Broccoli:
Oil-roasted Spanish Peanuts 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.
Both Oil-roasted Spanish Peanuts as well as Raw Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oil-roasted Spanish Peanuts vs Broccoli:
Oil-roasted Spanish Peanuts 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 and 4.9 times more Zinc than Raw Broccoli.
While Raw Broccoli contains 5.5 times more Sodium and 50.2 times more Water than Oil-roasted Spanish Peanuts.
Comparison of macro-nutrients per 100 grams:
Oil-roasted Spanish Peanuts 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.
Both Oil-roasted Spanish Peanuts as well as Raw Broccoli have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.