Nutrient Comparison: Raspberries VS Roasted Almonds per 100 g
Compare the macro and micronutrient content in 100 g of Raspberries versus 100 g of Roasted Almonds to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Raspberries vs Roasted Almonds:
- 100 grams of Raspberries have more Vitamin C and more Vitamin K than Roasted Almonds.
- While 100 g of Dry Roasted Almonds contain 2.4 times more Vitamin B1, 31.5 times more Vitamin B2, 6.1 times more Vitamin B3, 2.5 times more Vitamin B6, 2.6 times more Vitamin B9 and 27.5 times more Vitamin E than Raw Raspberries.
- Both Raspberries and Roasted Almonds provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Roasted Almonds have insufficient amounts of Vitamin C and Vitamin K
- Both Raw Raspberries as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Raspberries vs Roasted Almonds:
- 100 grams of Raspberries have 35.6 times more Water than Roasted Almonds.
- While 100 g of Dry Roasted Almonds contain 10.7 times more Calcium, 12.2 times more Copper, 5.4 times more Iron, 12.7 times more Magnesium, 3.3 times more Manganese, 16.2 times more Phosphorus, 4.7 times more Potassium, 10 times more Selenium and 7.9 times more Zinc than Raw Raspberries.
- 100 grams of Raspberries lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Raspberries have 12.6 times more Omega 3 and 235 times more Fructose than Roasted Almonds.
- While 100 g of Dry Roasted Almonds contain 11.5 times more Energy, 80.8 times more Fat, 215.4 times more Saturated Fat, 52 times more Omega 6, 1.8 times more Carbohydrate, 1.7 times more Fiber and 17.5 times more Protein than Raw Raspberries.
- Both Raspberries and Roasted Almonds offer comparable quantities of Sugars per 100 grams.
- 100 grams of Raspberries provide inadequate amounts of Energy and Omega 6
- 100 grams of Roasted Almonds provide inadequate amounts of Omega 3