Lets compare vitamin content per 14 ounces of Puddings, vanilla, ready-to-eat vs Roasted Almonds:
Puddings, vanilla, ready-to-eat have more Vitamin B12 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 4.1 times more Vitamin B1, 16.9 times more Vitamin B2, 63.8 times more Vitamin B3, 2.1 times more Vitamin B5, 7.2 times more Vitamin B6, 27.5 times more Vitamin B9 and 79.7 times more Vitamin E than Puddings, vanilla, ready-to-eat.
Both Puddings, vanilla, ready-to-eat as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin C, Vitamin D and Vitamin K in 14 oz.
Comparing minerals per 14 ounces for Puddings, vanilla, ready-to-eat vs Roasted Almonds:
Puddings, vanilla, ready-to-eat have 57.3 times more Sodium and 29.7 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 5.5 times more Calcium, 61.1 times more Copper, 41.4 times more Iron, 69.8 times more Magnesium, 202.9 times more Manganese, 11.5 times more Phosphorus, 11 times more Potassium, more Selenium and 20.7 times more Zinc than Puddings, vanilla, ready-to-eat.
Comparison of macro-nutrients per 14 ounces:
Puddings, vanilla, ready-to-eat have 3.5 times more Sugars than Dry Roasted Almonds.
While Dry Roasted Almonds contain 4.6 times more Energy, 13.9 times more Fat, 4 times more Saturated Fat, 148.8 times more Omega 6, more Fiber and 14.5 times more Protein than Puddings, vanilla, ready-to-eat.
Both Puddings, vanilla, ready-to-eat and Dry Roasted Almonds have similar amounts of Carbohydrate per 14 oz.
Both Puddings, vanilla, ready-to-eat as well as Dry Roasted Almonds have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 14 oz.