Lets compare vitamin content per 5 ounces of Pie crust, refrigerated, regular, baked vs Almonds:
Almonds contain 1.5 times more Vitamin B1, 30.8 times more Vitamin B2, 2.8 times more Vitamin B3, 1.6 times more Vitamin B5, 6.9 times more Vitamin B6, 1.4 times more Vitamin B9 and 512.6 times more Vitamin E than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Almonds have insufficient amounts of Vitamin B12 and Vitamin K in 5 oz.
Comparing minerals per 5 ounces for Pie crust, refrigerated, regular, baked vs Almonds:
Pie crust, refrigerated, regular, baked has 472 times more Sodium than Almonds.
While Almonds contain 22.4 times more Calcium, 20.2 times more Copper, 3.2 times more Iron, 30 times more Magnesium, 10.4 times more Manganese, 9.3 times more Phosphorus, 8.8 times more Potassium and 14.2 times more Zinc than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Almonds have similar amounts of Selenium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pie crust, refrigerated, regular, baked has 2.9 times more Saturated Fat, 49.3 times more Omega 3 and 2.7 times more Carbohydrate than Almonds.
While Almonds contain 1.7 times more Fat, 3.6 times more Omega 6, 8.9 times more Fiber and 6.2 times more Protein than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Almonds have similar amounts of Energy per 5 oz.
Both Pie crust, refrigerated, regular, baked as well as Almonds have insufficient amounts of Glucose and Sucrose in 5 oz.