Lets compare vitamin content per 100 grams of Leavening agents, baking powder, double-acting, straight phosphate vs Blanched Almonds:
Blanched Almonds contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin E than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Blanched Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Leavening agents, baking powder, double-acting, straight phosphate vs Blanched Almonds:
Leavening agents, baking powder, double-acting, straight phosphate have 31.2 times more Calcium, 3.4 times more Iron, 20.6 times more Phosphorus and 415.4 times more Sodium than Blanched Almonds.
While Blanched Almonds contain 79 times more Copper, 6.9 times more Magnesium, 131.1 times more Manganese, 131.8 times more Potassium, 16 times more Selenium and 148.5 times more Zinc than Leavening agents, baking powder, double-acting, straight phosphate.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, double-acting, straight phosphate have 1.3 times more Carbohydrate than Blanched Almonds.
While Blanched Almonds contain 11.6 times more Energy, more Fat, more Saturated Fat, more Omega 6, more Sugars, 49.5 times more Fiber and 214 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Blanched Almonds have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.