Lets compare vitamin content per 100 grams of Oil-roasted Spanish Peanuts vs Baked White Potatoes:
Oil-roasted Spanish Peanuts 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.
Both Oil-roasted Spanish Peanuts as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oil-roasted Spanish Peanuts vs Baked White Potatoes:
Oil-roasted Spanish Peanuts 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 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.
Comparison of macro-nutrients per 100 grams:
Oil-roasted Spanish Peanuts 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 and Baked Whole White Potatoes have similar amounts of Carbohydrate per 100 g.
Both Oil-roasted Spanish Peanuts as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.