Lets compare vitamin content per 7 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Roasted Almonds:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 3.2 times more Vitamin B1 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 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.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Dry Roasted Almonds have similar amounts of Vitamin B6 per 7 oz.
Comparing minerals per 7 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Roasted Almonds:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 4.6 times more Selenium, 181.3 times more Sodium and 18.5 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 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.
Comparison of macro-nutrients per 7 ounces:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.9 times more Carbohydrate and 155 times more Fructose than Dry Roasted Almonds.
While Dry Roasted Almonds contain 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.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Dry Roasted Almonds have insufficient amounts of Glucose and Sucrose in 7 oz.