Lets compare vitamin content per 100 grams of Roasted Almonds vs Boiled Potato Flesh, Cooked In Skin:
Dry Roasted Almonds have 59.9 times more Vitamin B2, 2.5 times more Vitamin B3, 5.5 times more Vitamin B9 and 2390 times more Vitamin E than Boiled Potato Flesh, Cooked In Skin without Salt.
While Boiled Potato Flesh, Cooked In Skin without Salt contains 1.4 times more Vitamin B1, 1.6 times more Vitamin B5, 2.2 times more Vitamin B6, more Vitamin C and more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Roasted Almonds vs Boiled Potato Flesh, Cooked In Skin:
Dry Roasted Almonds have 53.6 times more Calcium, 5.8 times more Copper, 12 times more Iron, 12.7 times more Magnesium, 16.2 times more Manganese, 10.7 times more Phosphorus, 1.9 times more Potassium, 6.7 times more Selenium and 11 times more Zinc than Boiled Potato Flesh, Cooked In Skin without Salt.
While Boiled Potato Flesh, Cooked In Skin without Salt contains 31.9 times more Water than Dry Roasted Almonds.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Almonds have 6.9 times more Energy, 525.4 times more Fat, 157.4 times more Saturated Fat, 404.5 times more Omega 6, 5.3 times more Sugars, 6.1 times more Fiber and 11.2 times more Protein than Boiled Potato Flesh, Cooked In Skin without Salt.
Both Dry Roasted Almonds and Boiled Potato Flesh, Cooked In Skin without Salt have similar amounts of Carbohydrate per 100 g.
Both Dry Roasted Almonds as well as Boiled Potato Flesh, Cooked In Skin without Salt have insufficient amounts of Omega 3, Cholesterol, Fructose, Glucose and Sucrose in 100 g.