Lets compare vitamin content per 5 ounces of Almonds vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Almonds have 9.2 times more Vitamin B2, 1.7 times more Vitamin B5, 4.9 times more Vitamin B6 and 29.8 times more Vitamin E than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 2.4 times more Vitamin B1, 2.7 times more Vitamin B9 and more Vitamin K than Almonds.
Both Almonds and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Vitamin B3 per 5 oz.
Both Almonds as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Almonds vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Almonds have 1.7 times more Calcium, 9 times more Copper, 12.9 times more Magnesium, 4.2 times more Manganese, 2.3 times more Phosphorus, 5.5 times more Potassium and 5.5 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 5.3 times more Selenium and 742 times more Sodium than Almonds.
Both Almonds and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Almonds have 1.9 times more Energy, 6.6 times more Fat, 3.1 times more Saturated Fat, 7 times more Omega 6, 1.6 times more Sugars, 5.2 times more Fiber and 2.6 times more Protein than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 129 times more Omega 3 and 2.3 times more Carbohydrate than Almonds.
Both Almonds as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.