Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Oil-roasted Spanish Peanuts:
Baked Whole Red Potatoes have more Vitamin C than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 4.4 times more Vitamin B1, 1.7 times more Vitamin B2, 9.4 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 Spanish Peanuts have similar amounts of Vitamin B6 per 100 g.
Both Baked Whole Red Potatoes as well as Oil-roasted Spanish Peanuts have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Oil-roasted Spanish Peanuts:
Baked Whole Red Potatoes have 43.1 times more Water than Oil-roasted Spanish Peanuts.
While Oil-roasted Spanish Peanuts contain 11.1 times more Calcium, 3.8 times more Copper, 3.3 times more Iron, 6 times more Magnesium, 13.6 times more Manganese, 5.4 times more Phosphorus, 1.4 times more Potassium and 5 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Oil-roasted Spanish Peanuts contain 6.7 times more Energy, 326.9 times more Fat, 188.9 times more Saturated Fat, 346.9 times more Omega 6, 4.9 times more Fiber and 12.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Oil-roasted Spanish Peanuts have similar amounts of Carbohydrate per 100 g.
Both Baked Whole Red Potatoes as well as Oil-roasted Spanish Peanuts have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.