Lets compare vitamin content per 14 ounces of Pickled Cabbage, Japanese Style vs Roasted Almonds:
Pickled Fresh Japanese Style Cabbage has more Vitamin A and more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain more Vitamin B1, 29.9 times more Vitamin B2, 20.2 times more Vitamin B3, 1.6 times more Vitamin B5, 1.4 times more Vitamin B6, 1.3 times more Vitamin B9 and 199.2 times more Vitamin E than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Dry Roasted Almonds have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Pickled Cabbage, Japanese Style vs Roasted Almonds:
Pickled Fresh Japanese Style Cabbage has 92.3 times more Sodium and 37.9 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 5.6 times more Calcium, 44 times more Copper, 7.6 times more Iron, 23.3 times more Magnesium, 9.4 times more Manganese, 11 times more Phosphorus, 2 times more Selenium and 16.6 times more Zinc than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Dry Roasted Almonds have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pickled Fresh Japanese Style Cabbage has 2.5 times more Omega 3 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 19.9 times more Energy, 525.4 times more Fat, 314.8 times more Saturated Fat, 681.3 times more Omega 6, 3.7 times more Carbohydrate, 3.7 times more Sugars, 3.5 times more Fiber and 13.1 times more Protein than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.