Lets compare vitamin content per 5 ounces of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Roasted Almonds:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 4.9 times more Vitamin B1 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 3.3 times more Vitamin B2 and 17.2 times more Vitamin E than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Dry Roasted Almonds have similar amounts of Vitamin B3 per 5 oz.
Comparing minerals per 5 ounces for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Roasted Almonds:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 12.5 times more Selenium and 169 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 2.3 times more Calcium, 4.2 times more Copper, 2.3 times more Iron, 2.9 times more Magnesium, 1.3 times more Manganese, 2 times more Phosphorus, 2.6 times more Potassium and 2.5 times more Zinc than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 5 ounces:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 177.2 times more Omega 3 and 2.1 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.8 times more Energy, 4.5 times more Fat, 3 times more Saturated Fat, 4.1 times more Omega 6 and 1.8 times more Protein than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Dry Roasted Almonds have similar amounts of Sugars and Fiber per 5 oz.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Dry Roasted Almonds have insufficient amounts of Fructose, Glucose and Sucrose in 5 oz.