Lets compare vitamin content per 5 ounces of Leavening agents, baking powder, low-sodium vs Roasted Almonds:
Dry Roasted Almonds contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin E than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Leavening agents, baking powder, low-sodium vs Roasted Almonds:
Leavening agents, baking powder, low-sodium have 16.2 times more Calcium, 2.2 times more Iron, 14.6 times more Phosphorus, 14.2 times more Potassium and 30 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 57.8 times more Copper, 9.6 times more Magnesium, 5.3 times more Manganese, 10 times more Selenium and 4.6 times more Zinc than Leavening agents, baking powder, low-sodium.
Comparison of macro-nutrients per 5 ounces:
Leavening agents, baking powder, low-sodium have 2.9 times more Omega 3 and 2.2 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 6.2 times more Energy, 131.4 times more Fat, 56.1 times more Saturated Fat, 143.8 times more Omega 6, more Sugars, 5 times more Fiber and 209.6 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.