Lets compare vitamin content per 100 grams of Blanched Almonds vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Blanched Almonds have 4.2 times more Vitamin B2, 1.3 times more Vitamin B3, 2.3 times more Vitamin B6 and 51.6 times more Vitamin E than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 1.4 times more Vitamin B1, 1.3 times more Vitamin B5, 1.4 times more Vitamin B9 and more Vitamin K than Blanched Almonds.
Both Blanched Almonds as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Pie crust, standard-type, frozen, ready-to-bake, enriched:
Blanched Almonds have 12.4 times more Calcium, 13.7 times more Copper, 1.3 times more Iron, 17.9 times more Magnesium, 4.2 times more Manganese, 6.7 times more Phosphorus, 6.8 times more Potassium and 6.6 times more Zinc than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 1.8 times more Selenium and 21.5 times more Sodium than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 1.3 times more Energy, 2 times more Fat, 4.2 times more Omega 6, 1.2 times more Sugars, 4 times more Fiber and 3.5 times more Protein than Pie crust, standard-type, frozen, ready-to-bake, enriched.
While Pie crust, standard-type, frozen, ready-to-bake, enriched contains 2.1 times more Saturated Fat, 30.5 times more Omega 3 and 2.6 times more Carbohydrate than Blanched Almonds.
Both Blanched Almonds as well as Pie crust, standard-type, frozen, ready-to-bake, enriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.