Lets compare vitamin content per 100 grams of Baked Potato Skin vs Roasted Almonds:
Baked Potato Skin has 1.6 times more Vitamin B1, 2.7 times more Vitamin B5, 4.5 times more Vitamin B6, more Vitamin C and more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain 11.3 times more Vitamin B2, 2.5 times more Vitamin B9 and 597.5 times more Vitamin E than Baked Potato Skin.
Both Baked Potato Skin and Dry Roasted Almonds have similar amounts of Vitamin B3 per 100 g.
Both Baked Potato Skin as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Potato Skin vs Roasted Almonds:
Baked Potato Skin has 1.9 times more Iron, 7 times more Sodium and 19.6 times more Water than Dry Roasted Almonds.
While Dry Roasted Almonds contain 7.9 times more Calcium, 1.3 times more Copper, 6.5 times more Magnesium, 3.6 times more Manganese, 4.7 times more Phosphorus, 2.9 times more Selenium and 6.8 times more Zinc than Baked Potato Skin.
Both Baked Potato Skin and Dry Roasted Almonds have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Potato Skin has 2.2 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 3 times more Energy, 525.4 times more Fat, 157.4 times more Saturated Fat, 404.5 times more Omega 6, 3.5 times more Sugars, 1.4 times more Fiber and 4.9 times more Protein than Baked Potato Skin.
Both Baked Potato Skin as well as Dry Roasted Almonds have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.