Lets compare vitamin content per 100 grams of Roasted Almonds vs Cooked 51% Whole Wheat Pasta:
Dry Roasted Almonds have 11.6 times more Vitamin B2, 1.3 times more Vitamin B3, 1.4 times more Vitamin B5, 1.4 times more Vitamin B6, 2.8 times more Vitamin B9 and 239 times more Vitamin E than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 2 times more Vitamin B1 than Dry Roasted Almonds.
Comparing minerals per 100 grams for Roasted Almonds vs Cooked 51% Whole Wheat Pasta:
Dry Roasted Almonds have 22.3 times more Calcium, 5.5 times more Copper, 2.3 times more Iron, 6.2 times more Magnesium, 2.2 times more Manganese, 4.3 times more Phosphorus, 9.3 times more Potassium and 3 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 17.1 times more Selenium and 25.2 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Almonds have 3.8 times more Energy, 35 times more Fat, 17.1 times more Saturated Fat, 23.8 times more Omega 6, 5.7 times more Sugars, 2.4 times more Fiber and 3.6 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 3.9 times more Omega 3 and 1.5 times more Carbohydrate than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.