Lets compare vitamin content per 100 grams of Almonds vs Pie crust, refrigerated, regular, baked:
Almonds have 1.5 times more Vitamin B1, 30.8 times more Vitamin B2, 2.8 times more Vitamin B3, 1.6 times more Vitamin B5, 6.9 times more Vitamin B6, 1.4 times more Vitamin B9 and 512.6 times more Vitamin E than Pie crust, refrigerated, regular, baked.
Both Almonds as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 and Vitamin K in 100 g.
Comparing minerals per 100 grams for Almonds vs Pie crust, refrigerated, regular, baked:
Almonds have 22.4 times more Calcium, 20.2 times more Copper, 3.2 times more Iron, 30 times more Magnesium, 10.4 times more Manganese, 9.3 times more Phosphorus, 8.8 times more Potassium and 14.2 times more Zinc than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 472 times more Sodium than Almonds.
Both Almonds and Pie crust, refrigerated, regular, baked have similar amounts of Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Almonds have 1.7 times more Fat, 3.6 times more Omega 6, 8.9 times more Fiber and 6.2 times more Protein than Pie crust, refrigerated, regular, baked.
While Pie crust, refrigerated, regular, baked contains 2.9 times more Saturated Fat, 49.3 times more Omega 3 and 2.7 times more Carbohydrate than Almonds.
Both Almonds and Pie crust, refrigerated, regular, baked have similar amounts of Energy per 100 g.
Both Almonds as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Glucose and Sucrose in 100 g.