Lets compare vitamin content per 14 ounces of Tortillas, ready-to-bake or -fry, flour, shelf stable vs Blanched Almonds:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 2.5 times more Vitamin B1, 2.4 times more Vitamin B9 and more Vitamin K than Blanched Almonds.
While Blanched Almonds contain 5.7 times more Vitamin B2, 4.1 times more Vitamin B6 and 27.6 times more Vitamin E than Tortillas, ready-to-bake or -fry, flour, shelf stable.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Blanched Almonds have similar amounts of Vitamin B3 and Vitamin B5 per 14 oz.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable as well as Blanched Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Tortillas, ready-to-bake or -fry, flour, shelf stable vs Blanched Almonds:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 6.8 times more Selenium and 39.1 times more Sodium than Blanched Almonds.
While Blanched Almonds contain 1.4 times more Calcium, 8.9 times more Copper, 12.8 times more Magnesium, 3.6 times more Manganese, 2.3 times more Phosphorus, 5 times more Potassium and 5.2 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Blanched Almonds have similar amounts of Iron per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 96.8 times more Omega 3 and 2.6 times more Carbohydrate than Blanched Almonds.
While Blanched Almonds contain 2 times more Energy, 6.9 times more Fat, 3.2 times more Saturated Fat, 7 times more Omega 6, 1.7 times more Sugars, 4.1 times more Fiber and 2.7 times more Protein than Tortillas, ready-to-bake or -fry, flour, shelf stable.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable as well as Blanched Almonds have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.