Lets compare vitamin content per 100 grams of Low Sodium Sweet Cucumber Pickles vs Oil Roasted Almonds:
Low Sodium Sweet Cucumber Pickles have more Vitamin A, more Vitamin C and more Vitamin K than Oil Roasted Almonds.
While Oil Roasted Almonds contain 10.2 times more Vitamin B1, 24.4 times more Vitamin B2, 21.1 times more Vitamin B3, 1.9 times more Vitamin B5, 7.9 times more Vitamin B6, 27 times more Vitamin B9 and 49 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Oil Roasted Almonds have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Low Sodium Sweet Cucumber Pickles vs Oil Roasted Almonds:
Low Sodium Sweet Cucumber Pickles have 18 times more Sodium and 23.3 times more Water than Oil Roasted Almonds.
While Oil Roasted Almonds contain 72.8 times more Calcium, 9.1 times more Copper, 6.2 times more Iron, 68.5 times more Magnesium, 164 times more Manganese, 38.8 times more Phosphorus, 21.8 times more Potassium, more Selenium and 38.4 times more Zinc than Low Sodium Sweet Cucumber Pickles.
Comparison of macro-nutrients per 100 grams:
Low Sodium Sweet Cucumber Pickles have more Omega 3, 1.9 times more Carbohydrate and 5.9 times more Sugars than Oil Roasted Almonds.
While Oil Roasted Almonds contain 5 times more Energy, 212.2 times more Fat, 62.8 times more Saturated Fat, 293.9 times more Omega 6, 9.5 times more Fiber and 57.4 times more Protein than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles as well as Oil Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.