Lets compare vitamin content per 100 grams of Blanched Almonds vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
Blanched Almonds have 1.4 times more Vitamin B1, 2.6 times more Vitamin B2, 2.5 times more Vitamin B3, 1.2 times more Vitamin B6, 2.6 times more Vitamin B9 and 14.8 times more Vitamin E than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 100 grams for Blanched Almonds vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
Blanched Almonds have 4 times more Calcium, 19.4 times more Copper, 6.2 times more Iron, 10.7 times more Magnesium, 4.2 times more Manganese, 6.9 times more Phosphorus, 6.2 times more Potassium and 5.8 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
While White Gluten-Free Bread made with tapioca starch and brown rice flour contains 3.4 times more Selenium and 27.1 times more Sodium than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 2 times more Energy, 6.5 times more Fat, 6.3 times more Saturated Fat, 8.7 times more Omega 6, 1.8 times more Fiber and 4 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
While White Gluten-Free Bread made with tapioca starch and brown rice flour contains 130 times more Omega 3, 2.7 times more Carbohydrate, 2.4 times more Sugars and more Fructose than Blanched Almonds.
Both Blanched Almonds as well as White Gluten-Free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 100 g.