Lets compare vitamin content per 1 kilogram of Roasted Almonds vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
Dry Roasted Almonds have 1.3 times more Vitamin B1, 19 times more Vitamin B2, 36 times more Vitamin B3, 2.9 times more Vitamin B5, 1.9 times more Vitamin B6, 2.9 times more Vitamin B9 and 2390 times more Vitamin E than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contains more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Roasted Almonds vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
Dry Roasted Almonds have 1.3 times more Calcium, 5.2 times more Copper, 2.3 times more Iron, 7.5 times more Magnesium, 3.6 times more Manganese, 3.9 times more Phosphorus, 4.8 times more Potassium and 4 times more Zinc than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contains 5 times more Selenium and 34.4 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 1 kilogram:
Dry Roasted Almonds have 7.7 times more Energy, 12.6 times more Fat, 5.2 times more Saturated Fat, 8.8 times more Omega 6, 7.4 times more Carbohydrate, 8.1 times more Sugars, 12.1 times more Fiber and 2.3 times more Protein than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
While Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contains 16.7 times more Omega 3 than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.