Lets compare vitamin content per 1 pound of Whole Wheat Flour vs Roasted Almonds:
Whole-grain Wheat Flour has 6.5 times more Vitamin B1, 1.4 times more Vitamin B3, 1.9 times more Vitamin B5, 3 times more Vitamin B6 and more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain 7.3 times more Vitamin B2 and 33.7 times more Vitamin E than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour and Dry Roasted Almonds have similar amounts of Vitamin B9 per 1 lb.
Both Whole-grain Wheat Flour as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Whole Wheat Flour vs Roasted Almonds:
Whole-grain Wheat Flour has 1.8 times more Manganese and 30.9 times more Selenium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 7.9 times more Calcium, 2.7 times more Copper, 2 times more Magnesium, 1.3 times more Phosphorus, 2 times more Potassium and 1.3 times more Zinc than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour and Dry Roasted Almonds have similar amounts of Iron per 1 lb.
Comparison of macro-nutrients per 1 pound:
Whole-grain Wheat Flour has 7.3 times more Omega 3 and 3.4 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.8 times more Energy, 21 times more Fat, 9.5 times more Saturated Fat, 11.8 times more Omega 6, 11.9 times more Sugars and 1.6 times more Protein than Whole-grain Wheat Flour.
Both Whole-grain Wheat Flour and Dry Roasted Almonds have similar amounts of Fiber per 1 lb.
Both Whole-grain Wheat Flour as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 lb.