Lets compare vitamin content per 100 grams of Cooked Sweet Potato, Boiled, Without Skin with Salt vs Blanched Almonds:
Cooked Sweet Potato, Boiled, Without Skin with Salt has more Vitamin A, 1.9 times more Vitamin B5, 1.4 times more Vitamin B6, more Vitamin C and more Vitamin K than Blanched Almonds.
While Blanched Almonds contain 3.4 times more Vitamin B1, 15.1 times more Vitamin B2, 6.5 times more Vitamin B3, 8.2 times more Vitamin B9 and 25.3 times more Vitamin E than Cooked Sweet Potato, Boiled, Without Skin with Salt.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Blanched Almonds have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Sweet Potato, Boiled, Without Skin with Salt vs Blanched Almonds:
Cooked Sweet Potato, Boiled, Without Skin with Salt has 13.8 times more Sodium and 17.8 times more Water than Blanched Almonds.
While Blanched Almonds contain 8.7 times more Calcium, 10.9 times more Copper, 4.6 times more Iron, 14.9 times more Magnesium, 6.9 times more Manganese, 15 times more Phosphorus, 2.9 times more Potassium, 16 times more Selenium and 14.9 times more Zinc than Cooked Sweet Potato, Boiled, Without Skin with Salt.
Comparison of macro-nutrients per 100 grams:
Cooked Sweet Potato, Boiled, Without Skin with Salt has 1.2 times more Sugars than Blanched Almonds.
While Blanched Almonds contain 7.8 times more Energy, 375.1 times more Fat, 98.8 times more Saturated Fat, 154.6 times more Omega 6, 4 times more Fiber and 15.6 times more Protein than Cooked Sweet Potato, Boiled, Without Skin with Salt.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt and Blanched Almonds have similar amounts of Carbohydrate per 100 g.
Both Cooked Sweet Potato, Boiled, Without Skin with Salt as well as Blanched Almonds have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 100 g.