Lets compare vitamin content per 100 grams of Tortillas, ready-to-bake or -fry, flour, shelf stable vs Roasted Almonds:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 6.3 times more Vitamin B1, 2.1 times more Vitamin B9 and more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain 9.7 times more Vitamin B2, 4.9 times more Vitamin B6 and 27.8 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 Dry Roasted Almonds have similar amounts of Vitamin B3 and Vitamin B5 per 100 g.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable as well as Dry Roasted Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tortillas, ready-to-bake or -fry, flour, shelf stable vs Roasted Almonds:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 11 times more Selenium and 247.3 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.6 times more Calcium, 9.6 times more Copper, 13.3 times more Magnesium, 4.3 times more Manganese, 2.2 times more Phosphorus, 5.4 times more Potassium and 5.8 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Dry Roasted Almonds have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 38.7 times more Omega 3 and 2.3 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 2 times more Energy, 6.9 times more Fat, 3.3 times more Saturated Fat, 7.3 times more Omega 6, 1.8 times more Sugars, 4.5 times more Fiber and 2.6 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 Dry Roasted Almonds have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.