Lets compare vitamin content per 100 grams of Oat Flour vs Roasted Almonds:
Partially Debranned Oat Flour has 9 times more Vitamin B1 and more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain 9.6 times more Vitamin B2, 2.5 times more Vitamin B3, 1.6 times more Vitamin B5, 1.7 times more Vitamin B9 and 34.1 times more Vitamin E than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Dry Roasted Almonds have similar amounts of Vitamin B6 per 100 g.
Both Partially Debranned Oat Flour as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oat Flour vs Roasted Almonds:
Partially Debranned Oat Flour has 1.8 times more Manganese, 17 times more Selenium and 6.3 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 4.9 times more Calcium, 2.5 times more Copper, 1.9 times more Magnesium and 1.9 times more Potassium than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Dry Roasted Almonds have similar amounts of Iron, Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Partially Debranned Oat Flour has 14.5 times more Omega 3 and 3.1 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.5 times more Energy, 5.8 times more Fat, 2.5 times more Saturated Fat, 4.1 times more Omega 6, 6.1 times more Sugars, 1.7 times more Fiber and 1.4 times more Protein than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.