Lets compare vitamin content per 100 grams of Blanched Almonds vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
Blanched Almonds have 3.4 times more Vitamin B1, 15.1 times more Vitamin B2, 6.5 times more Vitamin B3, 8.2 times more Vitamin B9 and 25.3 times more Vitamin E than Cooked Sweet Potato, Boiled, Without Skin with Salt.
While Cooked Sweet Potato, Boiled, Without Skin with Salt contains more Vitamin A, 1.9 times more Vitamin B5, 1.4 times more Vitamin B6, more Vitamin C and more Vitamin K than Blanched Almonds.
Both Blanched Almonds as well as Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Cooked Sweet Potato, Boiled, Without Skin with Salt:
Blanched Almonds have 8.7 times more Calcium, 10.9 times more Copper, 4.6 times more Iron, 14.9 times more Magnesium, 6.9 times more Manganese, 15 times more Phosphorus, 2.9 times more Potassium, 16 times more Selenium and 14.9 times more Zinc than Cooked Sweet Potato, Boiled, Without Skin with Salt.
While Cooked Sweet Potato, Boiled, Without Skin with Salt contains 13.8 times more Sodium and 17.8 times more Water than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 7.8 times more Energy, 375.1 times more Fat, 98.8 times more Saturated Fat, 154.6 times more Omega 6, 4 times more Fiber and 15.6 times more Protein than Cooked Sweet Potato, Boiled, Without Skin with Salt.
Both Blanched Almonds and Cooked Sweet Potato, Boiled, Without Skin with Salt have similar amounts of Carbohydrate and Sugars per 100 g.
Both Blanched Almonds as well as Cooked Sweet Potato, Boiled, Without Skin with Salt have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 100 g.