Lets compare vitamin content per 100 grams of Roasted Almonds vs Low Sodium Sweet Cucumber Pickles:
Dry Roasted Almonds have 8.6 times more Vitamin B1, 37.4 times more Vitamin B2, 20.9 times more Vitamin B3, 2.7 times more Vitamin B5, 9.1 times more Vitamin B6, 55 times more Vitamin B9 and 45.1 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain more Vitamin A, more Vitamin C and more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Roasted Almonds vs Low Sodium Sweet Cucumber Pickles:
Dry Roasted Almonds have 67 times more Calcium, 10.5 times more Copper, 6.3 times more Iron, 69.8 times more Magnesium, 148.8 times more Manganese, 39.3 times more Phosphorus, 22.3 times more Potassium, more Selenium and 41.4 times more Zinc than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 6 times more Sodium and 27.1 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Almonds have 4.9 times more Energy, 202.1 times more Fat, 61.1 times more Saturated Fat, 281.4 times more Omega 6, 9.9 times more Fiber and 56.6 times more Protein than Low Sodium Sweet Cucumber Pickles.
While Low Sodium Sweet Cucumber Pickles contain 6 times more Omega 3, 1.6 times more Carbohydrate and 5.5 times more Sugars than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.