Lets compare vitamin content per 100 grams of Blanched Almonds vs Leavening agents, baking powder, low-sodium:
Blanched 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, low-sodium.
Both Blanched Almonds as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Leavening agents, baking powder, low-sodium:
Blanched Almonds have 54.1 times more Copper, 9.2 times more Magnesium, 4.4 times more Manganese, 16 times more Selenium and 4.1 times more Zinc than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 18.4 times more Calcium, 2.5 times more Iron, 14.3 times more Phosphorus, 15.3 times more Potassium and 4.7 times more Sodium than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 6.1 times more Energy, 131.3 times more Fat, 54.2 times more Saturated Fat, 137.4 times more Omega 6, more Sugars, 4.5 times more Fiber and 214 times more Protein than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 7.3 times more Omega 3 and 2.5 times more Carbohydrate than Blanched Almonds.
Both Blanched Almonds as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.