Lets compare vitamin content per 5 ounces of Almonds vs Pie crust, standard-type, prepared from recipe, unbaked:
Almonds have 4.6 times more Vitamin B2, 1.2 times more Vitamin B3, 3 times more Vitamin B5, 6.2 times more Vitamin B6 and 91.5 times more Vitamin E than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 1.7 times more Vitamin B1, 1.6 times more Vitamin B9 and more Vitamin K than Almonds.
Both Almonds as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Almonds vs Pie crust, standard-type, prepared from recipe, unbaked:
Almonds have 29.9 times more Calcium, 12.7 times more Copper, 1.4 times more Iron, 22.5 times more Magnesium, 5.7 times more Manganese, 8 times more Phosphorus, 12.4 times more Potassium and 8 times more Zinc than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 4.6 times more Selenium and 482 times more Sodium than Almonds.
Comparison of macro-nutrients per 5 ounces:
Almonds have 1.2 times more Energy, 1.6 times more Fat, 1.6 times more Omega 6, 29 times more Sugars, 3.7 times more Fiber and 3.7 times more Protein than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 2 times more Saturated Fat, 165.3 times more Omega 3 and 2 times more Carbohydrate than Almonds.
Both Almonds as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.