Lets compare vitamin content per 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Blanched Almonds:
Blanched Almonds contain 2.2 times more Vitamin B2, 2.5 times more Vitamin B3 and 1.3 times more Vitamin B6 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 and Blanched Almonds have similar amounts of Vitamin B1 per 1 lb.
Comparing minerals per 1 pound for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Blanched Almonds:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 26.8 times more Sodium than Blanched Almonds.
While Blanched Almonds contain 3.9 times more Calcium, 13.9 times more Copper, 4.3 times more Iron, 8.6 times more Magnesium, 3.6 times more Manganese, 6.2 times more Phosphorus, 5.4 times more Potassium and 5.1 times more Zinc than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 1 pound:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 208.8 times more Omega 3, 2.6 times more Carbohydrate, 2.1 times more Sugars and more Fructose than Blanched Almonds.
While Blanched Almonds contain 1.9 times more Energy, 5.6 times more Fat, 14.9 times more Saturated Fat, 7.9 times more Omega 6, 2 times more Fiber and 3 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 Blanched Almonds have insufficient amounts of Glucose and Sucrose in 1 lb.