Lets compare vitamin content per 14 ounces of Canned Hot Pickled Peppers vs Oil Roasted Almonds:
Canned Hot Pickled Peppers have more Vitamin A, more Vitamin C and more Vitamin K than Oil Roasted Almonds.
While Oil Roasted Almonds contain 2.5 times more Vitamin B1, 34 times more Vitamin B2, 10.7 times more Vitamin B3, 2.1 times more Vitamin B9 and 28.9 times more Vitamin E than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Oil Roasted Almonds have similar amounts of Vitamin B5 and Vitamin B6 per 14 oz.
Both Canned Hot Pickled Peppers as well as Oil Roasted Almonds have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Hot Pickled Peppers vs Oil Roasted Almonds:
Canned Hot Pickled Peppers have 1430 times more Sodium and 32.2 times more Water than Oil Roasted Almonds.
While Oil Roasted Almonds contain 4.8 times more Calcium, 21.2 times more Copper, 11.5 times more Iron, 45.7 times more Magnesium, 47.3 times more Manganese, 35.8 times more Phosphorus, 6.2 times more Potassium, 10.3 times more Selenium and 34.1 times more Zinc than Canned Hot Pickled Peppers.
Comparison of macro-nutrients per 14 ounces:
Canned Hot Pickled Peppers have more Omega 3 and more Fructose than Oil Roasted Almonds.
While Oil Roasted Almonds contain 27.6 times more Energy, 137.9 times more Fat, 69 times more Saturated Fat, 119.6 times more Omega 6, 3.9 times more Carbohydrate, 2.8 times more Sugars, 4 times more Fiber and 26.5 times more Protein than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers as well as Oil Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.