Lets compare vitamin content per 14 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Roasted Almonds:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 2.3 times more Vitamin B1 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 3.7 times more Vitamin B2, 2.6 times more Vitamin B3 and 1.5 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 14 ounces for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Roasted Almonds:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 170 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 4.5 times more Calcium, 14.9 times more Copper, 4.9 times more Iron, 9 times more Magnesium, 4.4 times more Manganese, 6.1 times more Phosphorus, 5.8 times more Potassium and 5.7 times more Zinc than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 14 ounces:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 83.5 times more Omega 3, 2.3 times more Carbohydrate, 2 times more Sugars and 139 times more Fructose than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.9 times more Energy, 5.6 times more Fat, 15.4 times more Saturated Fat, 8.3 times more Omega 6, 2.2 times more Fiber and 2.9 times more Protein than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour as well as Dry Roasted Almonds have insufficient amounts of Glucose and Sucrose in 14 oz.