Lets compare vitamin content per 100 grams of Pie crust, standard-type, prepared from recipe, baked vs Almond paste:
Pie crust, standard-type, prepared from recipe, baked has 4.8 times more Vitamin B1, 2.3 times more Vitamin B3, 1.6 times more Vitamin B5 and more Vitamin K than Almond paste.
While Almond paste contains 1.5 times more Vitamin B2, 1.4 times more Vitamin B6 and 43.7 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Almond paste have similar amounts of Vitamin B9 per 100 g.
Both Pie crust, standard-type, prepared from recipe, baked as well as Almond paste have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 g.
Comparing minerals per 100 grams for Pie crust, standard-type, prepared from recipe, baked vs Almond paste:
Pie crust, standard-type, prepared from recipe, baked has 1.8 times more Iron, 5 times more Selenium and 60.2 times more Sodium than Almond paste.
While Almond paste contains 17.2 times more Calcium, 5 times more Copper, 9.3 times more Magnesium, 2 times more Manganese, 3.9 times more Phosphorus, 4.7 times more Potassium and 3.4 times more Zinc than Pie crust, standard-type, prepared from recipe, baked.
Comparison of macro-nutrients per 100 grams:
Pie crust, standard-type, prepared from recipe, baked has 1.2 times more Fat, 3.3 times more Saturated Fat, 2.8 times more Omega 3 and 1.5 times more Omega 6 than Almond paste.
While Almond paste contains 213.2 times more Sugars, 2.8 times more Fiber and 1.4 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Almond paste have similar amounts of Energy and Carbohydrate per 100 g.
Both Pie crust, standard-type, prepared from recipe, baked as well as Almond paste have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.