Lets compare vitamin content per 5 ounces of Roasted Almonds vs Sweet Cucumber Pickles:
Dry Roasted Almonds have 3.1 times more Vitamin B1, 39.9 times more Vitamin B2, 31.6 times more Vitamin B3, 6.3 times more Vitamin B5, 5.7 times more Vitamin B6, 55 times more Vitamin B9 and 66.4 times more Vitamin E than Sweet Cucumber Pickles.
While Sweet Cucumber Pickles contain more Vitamin A and more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Sweet Cucumber Pickles have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Roasted Almonds vs Sweet Cucumber Pickles:
Dry Roasted Almonds have 4.4 times more Calcium, 39.3 times more Copper, 14.9 times more Iron, 39.9 times more Magnesium, 34.3 times more Manganese, 26.2 times more Phosphorus, 7.1 times more Potassium, more Selenium and 27.6 times more Zinc than Sweet Cucumber Pickles.
While Sweet Cucumber Pickles contain 152.3 times more Sodium and 31.6 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 5 ounces:
Dry Roasted Almonds have 6.6 times more Energy, 128.1 times more Fat, 61.1 times more Saturated Fat, 281.4 times more Omega 6, 10.9 times more Fiber and 36.1 times more Protein than Sweet Cucumber Pickles.
While Sweet Cucumber Pickles contain 6 times more Omega 3, 3.8 times more Sugars and 881 times more Fructose than Dry Roasted Almonds.
Both Dry Roasted Almonds and Sweet Cucumber Pickles have similar amounts of Carbohydrate per 5 oz.
Both Dry Roasted Almonds as well as Sweet Cucumber Pickles have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.