Lets compare vitamin content per 1 kilogram of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Blanched Almonds:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 2 times more Vitamin B1 than Blanched Almonds.
While Blanched Almonds contain 2 times more Vitamin B2 and 17.1 times more Vitamin E than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Blanched Almonds have similar amounts of Vitamin B3 per 1 kg.
Comparing minerals per 1 kilogram for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Blanched Almonds:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 7.8 times more Selenium and 26.7 times more Sodium than Blanched Almonds.
While Blanched Almonds contain 2 times more Calcium, 4 times more Copper, 2 times more Iron, 2.8 times more Magnesium, 2.1 times more Phosphorus, 2.4 times more Potassium and 2.2 times more Zinc than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Blanched Almonds have similar amounts of Manganese per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 443 times more Omega 3 and 2.4 times more Carbohydrate than Blanched Almonds.
While Blanched Almonds contain 1.8 times more Energy, 4.5 times more Fat, 2.9 times more Saturated Fat, 3.9 times more Omega 6 and 1.8 times more Protein than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Blanched Almonds have similar amounts of Sugars and Fiber per 1 kg.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Blanched Almonds have insufficient amounts of Fructose, Glucose and Sucrose in 1 kg.