Nutrient Comparison: Almond paste VS Tortillas, ready-to-bake or -fry, flour, shelf stable per 1 kg
Compare the macro and micronutrient content in 1 kg of Almond paste versus 1 kg of Tortillas, ready-to-bake or -fry, flour, shelf stable to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Almond paste vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 1 kilogram of Almond paste has 3.3 times more Vitamin B2, 1.3 times more Vitamin B6 and 15.7 times more Vitamin E than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 1 kg of Tortillas, ready-to-bake or -fry, flour, shelf stable contains 5.9 times more Vitamin B1, 2.9 times more Vitamin B3, 2.5 times more Vitamin B5, 1.6 times more Vitamin B9 and more Vitamin K than Almond paste.
- 1 kilogram of Almond paste have insufficient amounts of Vitamin K
- Both Almond paste 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 one kilogram.
Comparing minerals per 1 kilogram for Almond paste vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 1 kilogram of Almond paste has 3.9 times more Copper, 6.2 times more Magnesium, 1.7 times more Manganese, 1.2 times more Phosphorus, 2.4 times more Potassium and 2.6 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 1 kg of Tortillas, ready-to-bake or -fry, flour, shelf stable contains 2.1 times more Iron, 5.2 times more Selenium and 82.4 times more Sodium than Almond paste.
- Both Almond paste and Tortillas, ready-to-bake or -fry, flour, shelf stable contain similar levels of Calcium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Almond paste has 1.5 times more Energy, 3.7 times more Fat, 2.1 times more Saturated Fat, 3.2 times more Omega 6, 13.6 times more Sugars and 2 times more Fiber than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 1 kg of Tortillas, ready-to-bake or -fry, flour, shelf stable contains 1.9 times more Omega 3 than Almond paste.
- Both Almond paste and Tortillas, ready-to-bake or -fry, flour, shelf stable offer comparable quantities of Carbohydrate and Protein per one kilogram.