Lets compare vitamin content per 100 grams of Roasted Almonds vs Buckwheat Flour:
Dry Roasted Almonds have 6.3 times more Vitamin B2 and 74.7 times more Vitamin E than Whole-groat Buckwheat Flour.
While Whole-groat Buckwheat Flour contains 5.4 times more Vitamin B1, 1.7 times more Vitamin B3, 1.4 times more Vitamin B5, 4.3 times more Vitamin B6 and more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds and Whole-groat Buckwheat Flour have similar amounts of Vitamin B9 per 100 g.
Both Dry Roasted Almonds as well as Whole-groat Buckwheat Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Roasted Almonds vs Buckwheat Flour:
Dry Roasted Almonds have 6.5 times more Calcium, 2.1 times more Copper, 1.4 times more Phosphorus and 1.2 times more Potassium than Whole-groat Buckwheat Flour.
While Whole-groat Buckwheat Flour contains 2.9 times more Selenium than Dry Roasted Almonds.
Both Dry Roasted Almonds and Whole-groat Buckwheat Flour have similar amounts of Iron, Magnesium, Manganese and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Almonds have 1.8 times more Energy, 16.9 times more Fat, 6 times more Saturated Fat, 14.8 times more Omega 6, 1.9 times more Sugars and 1.7 times more Protein than Whole-groat Buckwheat Flour.
While Whole-groat Buckwheat Flour contains 7.1 times more Omega 3 and 3.4 times more Carbohydrate than Dry Roasted Almonds.
Both Dry Roasted Almonds and Whole-groat Buckwheat Flour have similar amounts of Fiber per 100 g.
Both Dry Roasted Almonds as well as Whole-groat Buckwheat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.