Nutrient Comparison: Roasted Almonds VS Pie crust, standard-type, prepared from recipe, baked per 100 g
Compare the macro and micronutrient content in 100 g of Roasted Almonds versus 100 g of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Roasted Almonds vs Pie crust, standard-type, prepared from recipe, baked:
- 100 grams of Roasted Almonds have 4.3 times more Vitamin B2, 1.8 times more Vitamin B5, 5.4 times more Vitamin B6 and 77.1 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
- While 100 g of Pie crust, standard-type, prepared from recipe, baked contain 5.1 times more Vitamin B1 and more Vitamin K than Dry Roasted Almonds.
- Both Roasted Almonds and Pie crust, standard-type, prepared from recipe, baked provide similar amounts of Vitamin B3 and Vitamin B9 per 100 grams.
- 100 grams of Roasted Almonds have insufficient amounts of Vitamin K
- 100 grams of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6
- Both Dry Roasted Almonds as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Roasted Almonds vs Pie crust, standard-type, prepared from recipe, baked:
- 100 grams of Roasted Almonds have 26.8 times more Calcium, 12.1 times more Copper, 1.3 times more Iron, 19.9 times more Magnesium, 5.2 times more Manganese, 7 times more Phosphorus, 10.6 times more Potassium and 7.5 times more Zinc than Pie crust, standard-type, prepared from recipe, baked.
- While 100 g of Pie crust, standard-type, prepared from recipe, baked contain 10.6 times more Selenium and 180.7 times more Sodium than Dry Roasted Almonds.
- 100 grams of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Roasted Almonds have 1.5 times more Fat, 1.5 times more Omega 6, 28.6 times more Sugars, 6.4 times more Fiber and 3.3 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
- While 100 g of Pie crust, standard-type, prepared from recipe, baked contain 2.1 times more Saturated Fat, 55.7 times more Omega 3 and 2.3 times more Carbohydrate than Dry Roasted Almonds.
- Both Roasted Almonds and Pie crust, standard-type, prepared from recipe, baked offer comparable quantities of Energy per 100 grams.
- 100 grams of Roasted Almonds provide inadequate amounts of Omega 3