Lets compare vitamin content per 100 grams of Roasted Almonds vs Whole Sorghum Flour:
Dry Roasted Almonds have 19.6 times more Vitamin B2, 2.2 times more Vitamin B9 and 47.8 times more Vitamin E than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 4.3 times more Vitamin B1, 1.7 times more Vitamin B5, 2.4 times more Vitamin B6 and more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds and Whole-grain Sorghum Flour have similar amounts of Vitamin B3 per 100 g.
Both Dry Roasted Almonds as well as Whole-grain Sorghum Flour have insufficient amounts of Vitamin A and Vitamin C in 100 g.
Comparing minerals per 100 grams for Roasted Almonds vs Whole Sorghum Flour:
Dry Roasted Almonds have 22.3 times more Calcium, 4.3 times more Copper, 2.3 times more Magnesium, 1.8 times more Manganese, 1.7 times more Phosphorus, 2.2 times more Potassium and 2 times more Zinc than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 6.1 times more Selenium than Dry Roasted Almonds.
Both Dry Roasted Almonds and Whole-grain Sorghum Flour have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Almonds have 1.7 times more Energy, 15.7 times more Fat, 7.8 times more Saturated Fat, 9.7 times more Omega 6, 2.5 times more Sugars, 1.7 times more Fiber and 2.5 times more Protein than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 6.1 times more Omega 3 and 3.6 times more Carbohydrate than Dry Roasted Almonds.
Both Dry Roasted Almonds as well as Whole-grain Sorghum Flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.