Lets compare vitamin content per 100 grams of Pickles, cucumber, dill, reduced sodium vs Oil Roasted Almonds:
Pickles, cucumber, dill, reduced sodium have more Vitamin C and more Vitamin K than Oil Roasted Almonds.
While Oil Roasted Almonds contain 2 times more Vitamin B1, 13.7 times more Vitamin B2, 33.6 times more Vitamin B3, 3.4 times more Vitamin B6, 3.4 times more Vitamin B9 and 865.7 times more Vitamin E than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium and Oil Roasted Almonds have similar amounts of Vitamin B5 per 100 g.
Both Pickles, cucumber, dill, reduced sodium as well as Oil Roasted 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 Oil Roasted Almonds:
Pickles, cucumber, dill, reduced sodium have 18 times more Sodium and 33.7 times more Water than Oil Roasted Almonds.
While Oil Roasted Almonds contain 5.1 times more Calcium, 34.1 times more Copper, 14.2 times more Iron, 39.1 times more Magnesium, 39.7 times more Manganese, 29.1 times more Phosphorus, 6 times more Potassium, more Selenium and 30.7 times more Zinc than Pickles, cucumber, dill, reduced sodium.
Comparison of macro-nutrients per 100 grams:
Pickles, cucumber, dill, reduced sodium have more Omega 3 than Oil Roasted Almonds.
While Oil Roasted Almonds contain 50.6 times more Energy, 183.9 times more Fat, 53.3 times more Saturated Fat, 260 times more Omega 6, 7.3 times more Carbohydrate, 4.3 times more Sugars, 10.5 times more Fiber and 42.5 times more Protein than Pickles, cucumber, dill, reduced sodium.
Both Pickles, cucumber, dill, reduced sodium as well as Oil Roasted Almonds have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.