Lets compare vitamin content per 5 ounces of Pie crust, refrigerated, regular, baked vs Roasted Almonds:
Pie crust, refrigerated, regular, baked has 1.8 times more Vitamin B1 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 32.4 times more Vitamin B2, 2.8 times more Vitamin B3, 6.8 times more Vitamin B6, 1.7 times more Vitamin B9 and 478 times more Vitamin E than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Dry Roasted Almonds have similar amounts of Vitamin B5 per 5 oz.
Both Pie crust, refrigerated, regular, baked as well as Dry Roasted Almonds have insufficient amounts of Vitamin B12 and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Pie crust, refrigerated, regular, baked vs Roasted Almonds:
Pie crust, refrigerated, regular, baked has 2.3 times more Selenium and 157.3 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 22.3 times more Calcium, 21.5 times more Copper, 3.2 times more Iron, 31 times more Magnesium, 10.7 times more Manganese, 9.1 times more Phosphorus, 8.6 times more Potassium and 15 times more Zinc than Pie crust, refrigerated, regular, baked.
Comparison of macro-nutrients per 5 ounces:
Pie crust, refrigerated, regular, baked has 2.7 times more Saturated Fat, 14.8 times more Omega 3 and 2.8 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.8 times more Fat, 3.8 times more Omega 6, 7.8 times more Fiber and 6.1 times more Protein than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Dry Roasted Almonds have similar amounts of Energy per 5 oz.
Both Pie crust, refrigerated, regular, baked as well as Dry Roasted Almonds have insufficient amounts of Glucose and Sucrose in 5 oz.