Lets compare vitamin content per 1 kilogram of Canned Ginger Root, Pickled, With Artificial Sweetener vs Roasted Almonds:
Canned Ginger Root, Pickled, With Artificial Sweetener has more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain 3.9 times more Vitamin B1, 79.8 times more Vitamin B2, 165.3 times more Vitamin B3, 2.2 times more Vitamin B5, 3.7 times more Vitamin B6, 55 times more Vitamin B9 and 132.8 times more Vitamin E than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Canned Ginger Root, Pickled, With Artificial Sweetener vs Roasted Almonds:
Canned Ginger Root, Pickled, With Artificial Sweetener has 302 times more Sodium and 38.3 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 3.6 times more Calcium, 61.1 times more Copper, 13.3 times more Iron, 69.8 times more Magnesium, 4.8 times more Manganese, 235.5 times more Phosphorus, 19.8 times more Potassium, 5 times more Selenium and 82.8 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
Comparison of macro-nutrients per 1 kilogram:
Dry Roasted Almonds contain 29.9 times more Energy, 525.4 times more Fat, 110.6 times more Saturated Fat, 446.4 times more Omega 6, 4.3 times more Carbohydrate, more Sugars, 4.2 times more Fiber and 63.5 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Dry Roasted Almonds have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 1 kg.