Lets compare vitamin content per 5 ounces of Blanched Almonds vs Low Sodium Sweet Cucumber Pickles:
Blanched Almonds have 21.2 times more Vitamin B1, 22.2 times more Vitamin B2, 20.1 times more Vitamin B3, 2.6 times more Vitamin B5, 7.7 times more Vitamin B6, 49 times more Vitamin B9 and 44.8 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain more Vitamin A, more Vitamin C and more Vitamin K than Blanched Almonds.
Both Blanched Almonds as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Blanched Almonds vs Low Sodium Sweet Cucumber Pickles:
Blanched Almonds have 59 times more Calcium, 9.8 times more Copper, 5.6 times more Iron, 67 times more Magnesium, 122.3 times more Manganese, 40.1 times more Phosphorus, 20.6 times more Potassium, more Selenium and 37.1 times more Zinc than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 14.5 times more Water than Blanched Almonds.
Both Blanched Almonds and Low Sodium Sweet Cucumber Pickles have similar amounts of Sodium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Blanched Almonds have 4.8 times more Energy, 202 times more Fat, 59 times more Saturated Fat, 268.8 times more Omega 6, 9 times more Fiber and 57.8 times more Protein than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 15 times more Omega 3, 1.8 times more Carbohydrate and 5.8 times more Sugars than Blanched Almonds.
Both Blanched Almonds as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.