Lets compare vitamin content per 100 grams of Blanched Almonds vs Pie Crust, Cookie-type, Chocolate, Ready Crust:
Blanched Almonds have 2.7 times more Vitamin B2, 1.9 times more Vitamin B5, 2.7 times more Vitamin B6 and 13.3 times more Vitamin E than Pie Crust, Cookie-type, Chocolate, Ready Crust.
While Pie Crust, Cookie-type, Chocolate, Ready Crust contains 1.8 times more Vitamin B1, 1.5 times more Vitamin B9 and more Vitamin K than Blanched Almonds.
Both Blanched Almonds and Pie Crust, Cookie-type, Chocolate, Ready Crust have similar amounts of Vitamin B3 per 100 g.
Both Blanched Almonds as well as Pie Crust, Cookie-type, Chocolate, Ready Crust have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Pie Crust, Cookie-type, Chocolate, Ready Crust:
Blanched Almonds have 7.4 times more Calcium, 1.3 times more Copper, 6.7 times more Magnesium, 4 times more Phosphorus, 3.5 times more Potassium, 1.3 times more Selenium and 1.4 times more Zinc than Pie Crust, Cookie-type, Chocolate, Ready Crust.
While Pie Crust, Cookie-type, Chocolate, Ready Crust contains 1.3 times more Iron and 26.5 times more Sodium than Blanched Almonds.
Both Blanched Almonds and Pie Crust, Cookie-type, Chocolate, Ready Crust have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 1.2 times more Energy, 2.3 times more Fat, 6.3 times more Omega 6, 3.7 times more Fiber and 3.5 times more Protein than Pie Crust, Cookie-type, Chocolate, Ready Crust.
While Pie Crust, Cookie-type, Chocolate, Ready Crust contains 15.8 times more Omega 3, 3.5 times more Carbohydrate and 5.7 times more Sugars than Blanched Almonds.
Both Blanched Almonds and Pie Crust, Cookie-type, Chocolate, Ready Crust have similar amounts of Saturated Fat per 100 g.
Both Blanched Almonds as well as Pie Crust, Cookie-type, Chocolate, Ready Crust have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.