Lets compare vitamin content per 1 kilogram of Blanched Almonds vs Boiled Red Sweet Peppers with Salt:
Blanched Almonds have 3.2 times more Vitamin B1, 23.7 times more Vitamin B2, 7.3 times more Vitamin B3, 4 times more Vitamin B5, 3.1 times more Vitamin B9 and 14.4 times more Vitamin E than Boiled and Drained Red Sweet Peppers with Salt.
While Boiled and Drained Red Sweet Peppers with Salt contain more Vitamin A, 2 times more Vitamin B6, more Vitamin C and more Vitamin K than Blanched Almonds.
Both Blanched Almonds as well as Boiled and Drained Red Sweet Peppers with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Blanched Almonds vs Boiled Red Sweet Peppers with Salt:
Blanched Almonds have 26.2 times more Calcium, 15.8 times more Copper, 7.1 times more Iron, 26.8 times more Magnesium, 16 times more Manganese, 26.7 times more Phosphorus, 4 times more Potassium, 10.7 times more Selenium and 24.8 times more Zinc than Boiled and Drained Red Sweet Peppers with Salt.
While Boiled and Drained Red Sweet Peppers with Salt contain 12.5 times more Sodium and 20.4 times more Water than Blanched Almonds.
Comparison of macro-nutrients per 1 kilogram:
Blanched Almonds have 22.7 times more Energy, 262.6 times more Fat, 136.3 times more Saturated Fat, 128.8 times more Omega 6, 3.1 times more Carbohydrate, 8.3 times more Fiber and 23.3 times more Protein than Boiled and Drained Red Sweet Peppers with Salt.
Both Blanched Almonds and Boiled and Drained Red Sweet Peppers with Salt have similar amounts of Sugars per 1 kg.
Both Blanched Almonds as well as Boiled and Drained Red Sweet Peppers with Salt have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 1 kg.