Lets compare vitamin content per 14 ounces of Pie crust, standard-type, prepared from recipe, baked vs Almonds:
Pie crust, standard-type, prepared from recipe, baked has 1.9 times more Vitamin B1, 1.5 times more Vitamin B9 and more Vitamin K than Almonds.
While Almonds contain 4.1 times more Vitamin B2, 2.7 times more Vitamin B5, 5.5 times more Vitamin B6 and 82.7 times more Vitamin E than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Almonds have similar amounts of Vitamin B3 per 14 oz.
Both Pie crust, standard-type, prepared from recipe, baked as well as Almonds have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 14 oz.
Comparing minerals per 14 ounces for Pie crust, standard-type, prepared from recipe, baked vs Almonds:
Pie crust, standard-type, prepared from recipe, baked has 5.1 times more Selenium and 542 times more Sodium than Almonds.
While Almonds contain 26.9 times more Calcium, 11.3 times more Copper, 1.3 times more Iron, 19.3 times more Magnesium, 5.1 times more Manganese, 7.2 times more Phosphorus, 10.9 times more Potassium and 7.1 times more Zinc than Pie crust, standard-type, prepared from recipe, baked.
Comparison of macro-nutrients per 14 ounces:
Pie crust, standard-type, prepared from recipe, baked has 2.3 times more Saturated Fat, 185.7 times more Omega 3 and 2.2 times more Carbohydrate than Almonds.
While Almonds contain 1.4 times more Fat, 1.4 times more Omega 6, 25.6 times more Sugars, 7.4 times more Fiber and 3.3 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Almonds have similar amounts of Energy per 14 oz.
Both Pie crust, standard-type, prepared from recipe, baked as well as Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.