Lets compare vitamin content per 14 ounces of Almonds vs Bread, whole-wheat, prepared from recipe, toasted:
Almonds have 5.1 times more Vitamin B2, 1.4 times more Vitamin B5 and 30.5 times more Vitamin E than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 1.3 times more Vitamin B1, 1.4 times more Vitamin B6, 1.5 times more Vitamin B9 and more Vitamin K than Almonds.
Both Almonds and Bread, whole-wheat, prepared from recipe, toasted have similar amounts of Vitamin B3 per 14 oz.
Both Almonds as well as Bread, whole-wheat, prepared from recipe, toasted have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Almonds vs Bread, whole-wheat, prepared from recipe, toasted:
Almonds have 7.5 times more Calcium, 3.7 times more Copper, 3 times more Magnesium, 2.3 times more Phosphorus, 2.1 times more Potassium and 1.9 times more Zinc than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 10.4 times more Selenium and 381 times more Sodium than Almonds.
Both Almonds and Bread, whole-wheat, prepared from recipe, toasted have similar amounts of Iron and Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Almonds have 1.9 times more Energy, 8.5 times more Fat, 4.4 times more Saturated Fat, 4.3 times more Omega 6, 1.9 times more Fiber and 2.3 times more Protein than Bread, whole-wheat, prepared from recipe, toasted.
While Bread, whole-wheat, prepared from recipe, toasted contains 116.3 times more Omega 3 and 2.6 times more Carbohydrate than Almonds.
Both Almonds and Bread, whole-wheat, prepared from recipe, toasted have similar amounts of Sugars per 14 oz.
Both Almonds as well as Bread, whole-wheat, prepared from recipe, toasted have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.