Lets compare vitamin content per 5 ounces of Baking Chocolate Mexican Squares vs Roasted Almonds:
Baking chocolate, mexican, squares have more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.4 times more Vitamin B1, 11.4 times more Vitamin B2, 2 times more Vitamin B3, 1.8 times more Vitamin B5, 4 times more Vitamin B6, 11 times more Vitamin B9 and 66.4 times more Vitamin E than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baking Chocolate Mexican Squares vs Roasted Almonds:
Dry Roasted Almonds contain 7.9 times more Calcium, 1.6 times more Copper, 1.7 times more Iron, 2.9 times more Magnesium, 5 times more Manganese, 3.3 times more Phosphorus, 1.8 times more Potassium and 2.6 times more Zinc than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares and Dry Roasted Almonds have similar amounts of Selenium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Baking chocolate, mexican, squares have 2.1 times more Saturated Fat, 7.2 times more Omega 3, 3.7 times more Carbohydrate and 14.3 times more Sugars than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.4 times more Energy, 3.4 times more Fat, 13.7 times more Omega 6, 2.7 times more Fiber and 5.8 times more Protein than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.