Lets compare vitamin content per 100 grams of Blanched Almonds vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Blanched Almonds have 2 times more Vitamin B2 and 17.1 times more Vitamin E than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 2 times more Vitamin B1 than Blanched Almonds.
Both Blanched Almonds and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Blanched Almonds have 2 times more Calcium, 4 times more Copper, 2 times more Iron, 2.8 times more Magnesium, 2.1 times more Phosphorus, 2.4 times more Potassium and 2.2 times more Zinc than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 7.8 times more Selenium and 26.7 times more Sodium than Blanched Almonds.
Both Blanched Almonds and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 1.8 times more Energy, 4.5 times more Fat, 2.9 times more Saturated Fat, 3.9 times more Omega 6 and 1.8 times more Protein than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 443 times more Omega 3 and 2.4 times more Carbohydrate than Blanched Almonds.
Both Blanched Almonds and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Sugars and Fiber per 100 g.
Both Blanched Almonds as well as Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.