Lets compare vitamin content per 5 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Blanched Almonds:
Blanched Almonds contain 1.4 times more Vitamin B1, 2.6 times more Vitamin B2, 2.5 times more Vitamin B3, 2.6 times more Vitamin B9 and 14.8 times more Vitamin E than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Blanched Almonds have similar amounts of Vitamin B6 per 5 oz.
Comparing minerals per 5 ounces for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Blanched Almonds:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 3.4 times more Selenium and 27.1 times more Sodium than Blanched Almonds.
While Blanched Almonds contain 4 times more Calcium, 19.4 times more Copper, 6.2 times more Iron, 10.7 times more Magnesium, 4.2 times more Manganese, 6.9 times more Phosphorus, 6.2 times more Potassium and 5.8 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 5 ounces:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 130 times more Omega 3, 2.7 times more Carbohydrate, 2.4 times more Sugars and more Fructose than Blanched Almonds.
While Blanched Almonds contain 2 times more Energy, 6.5 times more Fat, 6.3 times more Saturated Fat, 8.7 times more Omega 6, 1.8 times more Fiber and 4 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Blanched Almonds have insufficient amounts of Glucose and Sucrose in 5 oz.