Lets compare vitamin content per 100 grams of Blanched Almonds vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Blanched Almonds have 3.8 times more Vitamin B1, 71.1 times more Vitamin B2, 6.4 times more Vitamin B3, 1.4 times more Vitamin B5, 1.6 times more Vitamin B6 and 4.9 times more Vitamin B9 than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains more Vitamin B12 than Blanched Almonds.
Both Blanched Almonds as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A and Vitamin C in 100 g.
Comparing minerals per 100 grams for Blanched Almonds vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Blanched Almonds have 13.1 times more Calcium, 15.1 times more Copper, 8.6 times more Iron, 16.8 times more Magnesium, 3.4 times more Manganese, 9.1 times more Phosphorus, 6.7 times more Potassium and 9.9 times more Zinc than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 30.3 times more Sodium than Blanched Almonds.
Comparison of macro-nutrients per 100 grams:
Blanched Almonds have 1.3 times more Energy, 1.8 times more Fat, 1.2 times more Omega 6, 11 times more Fiber and 5.5 times more Protein than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 189.8 times more Omega 3 and 2.4 times more Carbohydrate than Blanched Almonds.
Both Blanched Almonds and Pie crust, standard-type, frozen, ready-to-bake, unenriched have similar amounts of Saturated Fat per 100 g.
Both Blanched Almonds as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.