Lets compare vitamin content per 100 grams of Almonds vs Leavening agents, baking powder, double-acting, straight phosphate:
Almonds have 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, straight phosphate.
Both Almonds as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Almonds vs Leavening agents, baking powder, double-acting, straight phosphate:
Almonds have 79.3 times more Copper, 6.9 times more Magnesium, 155.6 times more Manganese, 146.6 times more Potassium, 20.5 times more Selenium and 156 times more Zinc than Leavening agents, baking powder, double-acting, straight phosphate.
While Leavening agents, baking powder, double-acting, straight phosphate contain 27.4 times more Calcium, 3 times more Iron, 20.6 times more Phosphorus and 7893 times more Sodium than Almonds.
Comparison of macro-nutrients per 100 grams:
Almonds have 11.4 times more Energy, more Fat, more Saturated Fat, more Omega 6, more Sugars, 62.5 times more Fiber and 211.5 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
Both Almonds and Leavening agents, baking powder, double-acting, straight phosphate have similar amounts of Carbohydrate per 100 g.
Both Almonds as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.