Lets compare vitamin content per 100 grams of Pickles, cucumber, dill, reduced sodium vs Blanched Almonds:
Pickles, cucumber, dill, reduced sodium have more Vitamin C and more Vitamin K than Blanched Almonds.
While Blanched Almonds contain 4.2 times more Vitamin B1, 12.5 times more Vitamin B2, 32.1 times more Vitamin B3, 1.6 times more Vitamin B5, 3.3 times more Vitamin B6, 6.1 times more Vitamin B9 and 791.7 times more Vitamin E than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Blanched Almonds have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Pickles, cucumber, dill, reduced sodium vs Blanched Almonds:
Pickles, cucumber, dill, reduced sodium have 20.9 times more Water than Blanched Almonds.
While Blanched Almonds contain 4.1 times more Calcium, 36.7 times more Copper, 12.6 times more Iron, 38.3 times more Magnesium, 29.6 times more Manganese, 30.1 times more Phosphorus, 5.6 times more Potassium, more Selenium and 29.7 times more Zinc than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Blanched Almonds have similar amounts of Sodium per 100 g.
Comparison of macro-nutrients per 100 grams:
Pickles, cucumber, dill, reduced sodium have 17.5 times more Omega 3 than Blanched Almonds.
While Blanched Almonds contain 49.2 times more Energy, 175.1 times more Fat, 50 times more Saturated Fat, 237.8 times more Omega 6, 7.7 times more Carbohydrate, 4.3 times more Sugars, 9.9 times more Fiber and 42.8 times more Protein than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Blanched Almonds have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.