Lets compare vitamin content per 100 grams of Blanched Almonds vs Leavening agents, baking powder, double-acting, straight phosphate:
Blanched Almonds have 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 Blanched Almonds as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Leavening agents, baking powder, double-acting, straight phosphate:
Blanched Almonds have 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.
While Leavening agents, baking powder, double-acting, straight phosphate contain 31.2 times more Calcium, 3.4 times more Iron, 20.6 times more Phosphorus and 415.4 times more Sodium than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 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.
While Leavening agents, baking powder, double-acting, straight phosphate contain 1.3 times more Carbohydrate than Blanched Almonds.
Both Blanched Almonds as well as Leavening agents, baking powder, double-acting, straight phosphate have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.