Lets compare vitamin content per 1 pound of Leavening agents, baking powder, double-acting, straight phosphate vs Roasted Almonds:
Dry Roasted Almonds contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin E than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 1 lb.
Comparing minerals per 1 pound for Leavening agents, baking powder, double-acting, straight phosphate vs Roasted Almonds:
Leavening agents, baking powder, double-acting, straight phosphate have 27.5 times more Calcium, 3 times more Iron, 21.1 times more Phosphorus and 2631 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 84.5 times more Copper, 7.2 times more Magnesium, 159.4 times more Manganese, 142.6 times more Potassium, 10 times more Selenium and 165.5 times more Zinc than Leavening agents, baking powder, double-acting, straight phosphate.
Comparison of macro-nutrients per 1 pound:
Dry Roasted Almonds contain 11.7 times more Energy, more Fat, more Saturated Fat, more Omega 6, more Sugars, 54.5 times more Fiber and 209.6 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate and Dry Roasted Almonds have similar amounts of Carbohydrate per 1 lb.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Dry Roasted Almonds have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 1 lb.