Lets compare vitamin content per 100 grams of Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Blanched Almonds:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has more Vitamin B12 than Blanched Almonds.
While Blanched Almonds contain 3.8 times more Vitamin B1, 71.1 times more Vitamin B2, 6.4 times more Vitamin B3, 1.4 times more Vitamin B5, 1.6 times more Vitamin B6 and 4.9 times more Vitamin B9 than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Blanched Almonds have insufficient amounts of Vitamin A and Vitamin C in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, frozen, ready-to-bake, unenriched vs Blanched Almonds:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 30.3 times more Sodium than Blanched Almonds.
While Blanched Almonds contain 13.1 times more Calcium, 15.1 times more Copper, 8.6 times more Iron, 16.8 times more Magnesium, 3.4 times more Manganese, 9.1 times more Phosphorus, 6.7 times more Potassium and 9.9 times more Zinc than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, frozen, ready-to-bake, unenriched has 189.8 times more Omega 3 and 2.4 times more Carbohydrate than Blanched Almonds.
While Blanched Almonds contain 1.3 times more Energy, 1.8 times more Fat, 11 times more Fiber and 5.5 times more Protein than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched and Blanched Almonds have similar amounts of Saturated Fat and Omega 6 per 100 g.
Both Pie crust, standard-type, frozen, ready-to-bake, unenriched as well as Blanched Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.