Lets compare vitamin content per 5 ounces of Roasted Almonds vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Dry Roasted Almonds have 1.8 times more Vitamin B9 and 46 times more Vitamin E than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3.2 times more Vitamin B1 than Dry Roasted Almonds.
Both Dry Roasted Almonds and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Vitamin B6 per 5 oz.
Comparing minerals per 5 ounces for Roasted Almonds vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Dry Roasted Almonds have 6.5 times more Calcium, 9.9 times more Copper, 4.2 times more Iron, 6.6 times more Magnesium, 3.3 times more Manganese, 3.7 times more Phosphorus, 4.3 times more Potassium and 4.3 times more Zinc than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 4.6 times more Selenium, 181.3 times more Sodium and 18.5 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 5 ounces:
Dry Roasted Almonds have 2.3 times more Energy, 6.4 times more Fat, 1.6 times more Sugars, 3.8 times more Fiber and 3.7 times more Protein than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.9 times more Carbohydrate and 155 times more Fructose than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Glucose and Sucrose in 5 oz.