Lets compare vitamin content per 7 ounces of Pie crust, refrigerated, regular, baked vs Blanched Almonds:
Blanched Almonds contain 1.4 times more Vitamin B1, 19.2 times more Vitamin B2, 2.7 times more Vitamin B3, 5.8 times more Vitamin B6, 1.5 times more Vitamin B9 and 475 times more Vitamin E than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Blanched Almonds have similar amounts of Vitamin B5 per 7 oz.
Both Pie crust, refrigerated, regular, baked as well as Blanched Almonds have insufficient amounts of Vitamin B12 and Vitamin K in 7 oz.
Comparing minerals per 7 ounces for Pie crust, refrigerated, regular, baked vs Blanched Almonds:
Pie crust, refrigerated, regular, baked has 1.4 times more Selenium and 24.8 times more Sodium than Blanched Almonds.
While Blanched Almonds contain 19.7 times more Calcium, 20.1 times more Copper, 2.9 times more Iron, 29.8 times more Magnesium, 8.8 times more Manganese, 9.3 times more Phosphorus, 7.9 times more Potassium and 13.5 times more Zinc than Pie crust, refrigerated, regular, baked.
Comparison of macro-nutrients per 7 ounces:
Pie crust, refrigerated, regular, baked has 2.8 times more Saturated Fat, 37 times more Omega 3 and 3.1 times more Carbohydrate than Blanched Almonds.
While Blanched Almonds contain 1.8 times more Fat, 3.6 times more Omega 6, 7.1 times more Fiber and 6.3 times more Protein than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Blanched Almonds have similar amounts of Energy per 7 oz.
Both Pie crust, refrigerated, regular, baked as well as Blanched Almonds have insufficient amounts of Glucose and Sucrose in 7 oz.