Lets compare vitamin content per 100 grams of Leavening agents, baking powder, double-acting, sodium aluminum sulfate vs Roasted Almonds:
Dry Roasted Almonds contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin E than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate 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 Leavening agents, baking powder, double-acting, sodium aluminum sulfate vs Roasted Almonds:
Leavening agents, baking powder, double-acting, sodium aluminum sulfate have 21.9 times more Calcium, 3 times more Iron, 4.7 times more Phosphorus and 3533.3 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 109.9 times more Copper, 10.3 times more Magnesium, 202.9 times more Manganese, 35.7 times more Potassium, 10 times more Selenium and 331 times more Zinc than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, double-acting, sodium aluminum sulfate have 1.3 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 11.3 times more Energy, more Fat, more Saturated Fat, more Omega 6, more Sugars, 54.5 times more Fiber and more Protein than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate as well as Dry Roasted Almonds have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.