Lets compare vitamin content per 100 grams of Roasted Almonds vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Dry Roasted Almonds have 3.9 times more Vitamin B1, 79.8 times more Vitamin B2, 165.3 times more Vitamin B3, 2.2 times more Vitamin B5, 3.7 times more Vitamin B6, 55 times more Vitamin B9 and 132.8 times more Vitamin E than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Canned Ginger Root, Pickled, With Artificial Sweetener 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 Canned Ginger Root, Pickled, With Artificial Sweetener:
Dry Roasted Almonds have 3.6 times more Calcium, 61.1 times more Copper, 13.3 times more Iron, 69.8 times more Magnesium, 4.8 times more Manganese, 235.5 times more Phosphorus, 19.8 times more Potassium, 5 times more Selenium and 82.8 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 302 times more Sodium and 38.3 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Almonds have 29.9 times more Energy, 525.4 times more Fat, 110.6 times more Saturated Fat, 446.4 times more Omega 6, 4.3 times more Carbohydrate, more Sugars, 4.2 times more Fiber and 63.5 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Dry Roasted Almonds as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 100 g.