Lets compare vitamin content per 100 grams of Roasted Almonds vs Muffins, English, whole-wheat:
Dry Roasted Almonds have 8.6 times more Vitamin B2 and 58.3 times more Vitamin E than Muffins, English, whole-wheat.
While Muffins, English, whole-wheat contain 3.9 times more Vitamin B1 and 2.2 times more Vitamin B5 than Dry Roasted Almonds.
Both Dry Roasted Almonds and Muffins, English, whole-wheat have similar amounts of Vitamin B3, Vitamin B6 and Vitamin B9 per 100 g.
Both Dry Roasted Almonds as well as Muffins, English, whole-wheat have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Roasted Almonds vs Muffins, English, whole-wheat:
Dry Roasted Almonds have 5.2 times more Copper, 1.5 times more Iron, 3.9 times more Magnesium, 1.2 times more Manganese, 1.7 times more Phosphorus, 3.4 times more Potassium and 2.1 times more Zinc than Muffins, English, whole-wheat.
While Muffins, English, whole-wheat contain 20.2 times more Selenium, 121.3 times more Sodium and 19 times more Water than Dry Roasted Almonds.
Both Dry Roasted Almonds and Muffins, English, whole-wheat have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Almonds have 2.9 times more Energy, 25 times more Fat, 12.3 times more Saturated Fat, 16.4 times more Omega 6, 1.6 times more Fiber and 2.4 times more Protein than Muffins, English, whole-wheat.
While Muffins, English, whole-wheat contain 4.6 times more Omega 3, 1.9 times more Carbohydrate and 1.7 times more Sugars than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Muffins, English, whole-wheat have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.