Lets compare vitamin content per 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca vs Roasted Almonds:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 4.9 times more Vitamin B1 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 2.4 times more Vitamin B2, 1.3 times more Vitamin B3, 1.9 times more Vitamin B6, 1.5 times more Vitamin B9 and 39.8 times more Vitamin E than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Roasted Almonds:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 149 times more Sodium and 17.8 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.9 times more Calcium, 14.7 times more Copper, 1.4 times more Iron, 23.3 times more Magnesium, 10.6 times more Manganese, 9.2 times more Phosphorus, 9.5 times more Potassium, 5 times more Selenium and 6.9 times more Zinc than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Comparison of macro-nutrients per 100 grams:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 2.2 times more Carbohydrate and 101 times more Fructose than Dry Roasted Almonds.
While Dry Roasted Almonds contain 2.4 times more Energy, 10 times more Fat, 4.2 times more Saturated Fat, 26.1 times more Omega 6, 1.4 times more Sugars, 2.5 times more Fiber and 4.9 times more Protein than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Dry Roasted Almonds have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.