Lets compare vitamin content per 5 ounces of Pie crust, standard-type, prepared from recipe, unbaked vs Blanched Almonds:
Pie crust, standard-type, prepared from recipe, unbaked has 1.8 times more Vitamin B1, 1.4 times more Vitamin B9 and more Vitamin K than Blanched Almonds.
While Blanched Almonds contain 2.9 times more Vitamin B2, 2 times more Vitamin B5, 5.2 times more Vitamin B6 and 84.8 times more Vitamin E than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked and Blanched Almonds have similar amounts of Vitamin B3 per 5 oz.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Blanched Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Pie crust, standard-type, prepared from recipe, unbaked vs Blanched Almonds:
Pie crust, standard-type, prepared from recipe, unbaked has 5.9 times more Selenium and 25.4 times more Sodium than Blanched Almonds.
While Blanched Almonds contain 26.2 times more Calcium, 12.7 times more Copper, 1.3 times more Iron, 22.3 times more Magnesium, 4.8 times more Manganese, 8 times more Phosphorus, 11.2 times more Potassium and 7.6 times more Zinc than Pie crust, standard-type, prepared from recipe, unbaked.
Comparison of macro-nutrients per 5 ounces:
Pie crust, standard-type, prepared from recipe, unbaked has 1.9 times more Saturated Fat, 124 times more Omega 3 and 2.3 times more Carbohydrate than Blanched Almonds.
While Blanched Almonds contain 1.3 times more Energy, 1.7 times more Fat, 1.6 times more Omega 6, 30.9 times more Sugars, 2.9 times more Fiber and 3.8 times more Protein than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Blanched Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.