Lets compare vitamin content per 100 grams of Tortillas, ready-to-bake or -fry, whole wheat vs Roasted Almonds:
Tortillas, ready-to-bake or -fry, whole wheat have 10.7 times more Vitamin B1, 1.3 times more Vitamin B3, 2.3 times more Vitamin B6, 2.5 times more Vitamin B9 and more Vitamin K than Dry Roasted Almonds.
While Dry Roasted Almonds contain 4.1 times more Vitamin B2 and 26.6 times more Vitamin E than Tortillas, ready-to-bake or -fry, whole wheat.
Both Tortillas, ready-to-bake or -fry, whole wheat 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, whole wheat vs Roasted Almonds:
Tortillas, ready-to-bake or -fry, whole wheat have 18.5 times more Selenium and 205.7 times more Sodium than Dry Roasted Almonds.
While Dry Roasted Almonds contain 4.1 times more Copper, 1.4 times more Iron, 3.3 times more Magnesium, 1.4 times more Phosphorus, 2.7 times more Potassium and 1.7 times more Zinc than Tortillas, ready-to-bake or -fry, whole wheat.
Both Tortillas, ready-to-bake or -fry, whole wheat and Dry Roasted Almonds have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Tortillas, ready-to-bake or -fry, whole wheat have 3.3 times more Omega 3 and 2.2 times more Carbohydrate than Dry Roasted Almonds.
While Dry Roasted Almonds contain 1.9 times more Energy, 5.4 times more Fat, 13.5 times more Omega 6, 2 times more Sugars and 2.1 times more Protein than Tortillas, ready-to-bake or -fry, whole wheat.
Both Tortillas, ready-to-bake or -fry, whole wheat and Dry Roasted Almonds have similar amounts of Saturated Fat and Fiber per 100 g.
Both Tortillas, ready-to-bake or -fry, whole wheat as well as Dry Roasted Almonds have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.