Lets compare vitamin content per 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener vs Blanched Almonds:
Canned Ginger Root, Pickled, With Artificial Sweetener has more Vitamin K than Blanched Almonds.
While Blanched Almonds contain 9.6 times more Vitamin B1, 47.4 times more Vitamin B2, 159.1 times more Vitamin B3, 2.1 times more Vitamin B5, 3.1 times more Vitamin B6, 49 times more Vitamin B9 and 131.9 times more Vitamin E than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Blanched Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Ginger Root, Pickled, With Artificial Sweetener vs Blanched Almonds:
Canned Ginger Root, Pickled, With Artificial Sweetener has 47.7 times more Sodium and 20.5 times more Water than Blanched Almonds.
While Blanched Almonds contain 3.2 times more Calcium, 57.1 times more Copper, 11.7 times more Iron, 67 times more Magnesium, 3.9 times more Manganese, 240.5 times more Phosphorus, 18.3 times more Potassium, 8 times more Selenium and 74.3 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
Comparison of macro-nutrients per 14 ounces:
Blanched Almonds contain 29.5 times more Energy, 525.2 times more Fat, 106.8 times more Saturated Fat, 426.4 times more Omega 6, 3.9 times more Carbohydrate, more Sugars, 3.8 times more Fiber and 64.8 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Blanched Almonds have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.