Lets compare vitamin content per 100 grams of Tortillas, ready-to-bake or -fry, corn vs Leavening agents, baking powder, double-acting, sodium aluminum sulfate:
Tortillas, ready-to-bake or -fry, corn have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin E than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Tortillas, ready-to-bake or -fry, corn as well as Leavening agents, baking powder, double-acting, sodium aluminum sulfate have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 g.
Comparing minerals per 100 grams for Tortillas, ready-to-bake or -fry, corn vs Leavening agents, baking powder, double-acting, sodium aluminum sulfate:
Tortillas, ready-to-bake or -fry, corn have 15.4 times more Copper, 2.7 times more Magnesium, 29.6 times more Manganese, 9.3 times more Potassium, 30.5 times more Selenium, 131 times more Zinc and 9.2 times more Water than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
While Leavening agents, baking powder, double-acting, sodium aluminum sulfate contain 72.5 times more Calcium, 9 times more Iron, 7 times more Phosphorus and 235.6 times more Sodium than Tortillas, ready-to-bake or -fry, corn.
Comparison of macro-nutrients per 100 grams:
Tortillas, ready-to-bake or -fry, corn have 4.1 times more Energy, more Fat, more Saturated Fat, more Omega 3, more Omega 6, 1.6 times more Carbohydrate, more Sugars, 31.5 times more Fiber and more Protein than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Tortillas, ready-to-bake or -fry, corn as well as Leavening agents, baking powder, double-acting, sodium aluminum sulfate have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.