Lets compare vitamin content per 100 grams of Blanched Almonds vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Blanched Almonds have 2.2 times more Vitamin B2, 2.5 times more Vitamin B3 and 1.3 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Blanched Almonds and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Vitamin B1 per 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Blanched Almonds have 3.9 times more Calcium, 13.9 times more Copper, 4.3 times more Iron, 8.6 times more Magnesium, 3.6 times more Manganese, 6.2 times more Phosphorus, 5.4 times more Potassium and 5.1 times more Zinc than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 26.8 times more Sodium than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 1.9 times more Energy, 5.6 times more Fat, 14.9 times more Saturated Fat, 7.9 times more Omega 6, 2 times more Fiber and 3 times more Protein than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 208.8 times more Omega 3, 2.6 times more Carbohydrate, 2.1 times more Sugars and more Fructose than Blanched Almonds.
Both Blanched Almonds as well as Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 100 g.