Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Roasted Almonds:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.8 times more Vitamin B1 than Dry Roasted Almonds.
While Dry Roasted Almonds contain 4.4 times more Vitamin B2, 2.6 times more Vitamin B3, 1.4 times more Vitamin B6, 2.9 times more Vitamin B9 and 14.8 times more Vitamin E than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 100 grams for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Roasted Almonds:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 5.5 times more Selenium and 171.7 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 4.5 times more Calcium, 20.7 times more Copper, 7 times more Iron, 11.2 times more Magnesium, 5.1 times more Manganese, 6.7 times more Phosphorus, 6.7 times more Potassium and 6.5 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 52 times more Omega 3, 2.4 times more Carbohydrate, 2.3 times more Sugars and 154 times more Fructose than Dry Roasted Almonds.
While Dry Roasted Almonds contain 2 times more Energy, 6.6 times more Fat, 6.5 times more Saturated Fat, 9.1 times more Omega 6, 2 times more Fiber and 3.9 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Dry Roasted Almonds have insufficient amounts of Glucose and Sucrose in 100 g.