Lets compare vitamin content per 1 pound of Roasted Almonds vs Leavening agents, baking powder, double-acting, straight phosphate:
Dry Roasted Almonds have 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 Dry Roasted Almonds as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 1 lb.
Comparing minerals per 1 pound for Roasted Almonds vs Leavening agents, baking powder, double-acting, straight phosphate:
Dry Roasted Almonds have 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.
While Leavening agents, baking powder, double-acting, straight phosphate contain 27.5 times more Calcium, 3 times more Iron, 21.1 times more Phosphorus and 2631 times more Sodium than Dry Roasted Almonds.
Comparison of macro-nutrients per 1 pound:
Dry Roasted Almonds have 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 Dry Roasted Almonds and Leavening agents, baking powder, double-acting, straight phosphate have similar amounts of Carbohydrate per 1 lb.
Both Dry Roasted Almonds as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 1 lb.