Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Almonds:
Almonds contain 3.6 times more Vitamin B2, 2.6 times more Vitamin B3 and 1.5 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Almonds have similar amounts of Vitamin B1 per 100 g.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Almonds:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 510 times more Sodium than Almonds.
While Almonds contain 4.5 times more Calcium, 13.9 times more Copper, 4.9 times more Iron, 8.7 times more Magnesium, 4.3 times more Manganese, 6.2 times more Phosphorus, 6 times more Potassium and 5.4 times more Zinc than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 100 grams:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 278.3 times more Omega 3, 2.3 times more Carbohydrate, 2.3 times more Sugars and 12.6 times more Fructose than Almonds.
While Almonds contain 1.9 times more Energy, 5.3 times more Fat, 14.3 times more Saturated Fat, 7.9 times more Omega 6, 2.6 times more Fiber and 2.9 times more Protein than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour as well as Almonds have insufficient amounts of Glucose and Sucrose in 100 g.