Lets compare vitamin content per 1 kilogram of Sweeteners, for baking, brown, contains sugar and sucralose vs Roasted Almonds:
Dry Roasted Almonds contain 5.1 times more Vitamin B1, 79.8 times more Vitamin B2, 45.5 times more Vitamin B3, 2.7 times more Vitamin B5 and 3.4 times more Vitamin B6 than Sweeteners, for baking, brown, contains sugar and sucralose.
Comparing minerals per 1 kilogram for Sweeteners, for baking, brown, contains sugar and sucralose vs Roasted Almonds:
Dry Roasted Almonds contain 4.3 times more Calcium, 13.2 times more Copper, 2.3 times more Iron, 27.9 times more Magnesium, 33.8 times more Manganese, 235.5 times more Phosphorus, 5.5 times more Potassium and 41.4 times more Zinc than Sweeteners, for baking, brown, contains sugar and sucralose.
Comparison of macro-nutrients per 1 kilogram:
Sweeteners, for baking, brown, contains sugar and sucralose have 4.6 times more Carbohydrate and 9.4 times more Sugars than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.5 times more Energy, more Fat and more Protein than Sweeteners, for baking, brown, contains sugar and sucralose.
Both Sweeteners, for baking, brown, contains sugar and sucralose as well as Dry Roasted Almonds have insufficient amounts of Fructose, Glucose and Sucrose in 1 kg.