Lets compare vitamin content per 5 ounces of Pie crust, standard-type, prepared from recipe, baked vs Roasted Almonds:
Pie crust, standard-type, prepared from recipe, baked has 5.1 times more Vitamin B1, 1.2 times more Vitamin B9 and more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain 4.3 times more Vitamin B2, 1.8 times more Vitamin B5, 5.4 times more Vitamin B6 and 77.1 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Dry Roasted Almonds have similar amounts of Vitamin B3 per 5 oz.
Both Pie crust, standard-type, prepared from recipe, baked as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 5 oz.
Comparing minerals per 5 ounces for Pie crust, standard-type, prepared from recipe, baked vs Roasted Almonds:
Pie crust, standard-type, prepared from recipe, baked has 10.6 times more Selenium and 180.7 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 26.8 times more Calcium, 12.1 times more Copper, 1.3 times more Iron, 19.9 times more Magnesium, 5.2 times more Manganese, 7 times more Phosphorus, 10.6 times more Potassium and 7.5 times more Zinc than Pie crust, standard-type, prepared from recipe, baked.
Comparison of macro-nutrients per 5 ounces:
Pie crust, standard-type, prepared from recipe, baked has 2.1 times more Saturated Fat, 55.7 times more Omega 3 and 2.3 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.5 times more Fat, 1.5 times more Omega 6, 28.6 times more Sugars, 6.4 times more Fiber and 3.3 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Dry Roasted Almonds have similar amounts of Energy per 5 oz.
Both Pie crust, standard-type, prepared from recipe, baked as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.