Lets compare vitamin content per 100 grams of Blanched Almonds vs Pie crust, standard-type, dry mix, prepared, baked:
Blanched Almonds have 3.8 times more Vitamin B2, 1.5 times more Vitamin B3, 1.9 times more Vitamin B5 and 2.1 times more Vitamin B6 than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 1.6 times more Vitamin B1 and 1.4 times more Vitamin B9 than Blanched Almonds.
Both Blanched Almonds as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Pie crust, standard-type, dry mix, prepared, baked:
Blanched Almonds have 3.9 times more Calcium, 13.9 times more Copper, 1.5 times more Iron, 17.9 times more Magnesium, 6 times more Manganese, 5.7 times more Phosphorus, 10.6 times more Potassium and 7.6 times more Zinc than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 6.9 times more Selenium and 38.4 times more Sodium than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 1.7 times more Fat, 3.4 times more Omega 6, 5.5 times more Fiber and 3.2 times more Protein than Pie crust, standard-type, dry mix, prepared, baked.
While Pie crust, standard-type, dry mix, prepared, baked contains 2 times more Saturated Fat, 48.3 times more Omega 3 and 2.7 times more Carbohydrate than Blanched Almonds.
Both Blanched Almonds and Pie crust, standard-type, dry mix, prepared, baked have similar amounts of Energy per 100 g.
Both Blanched Almonds as well as Pie crust, standard-type, dry mix, prepared, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.