Lets compare vitamin content per 1 kilogram of Blanched Almonds vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Blanched Almonds have 5.7 times more Vitamin B2, 4.1 times more Vitamin B6 and 27.6 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 2.5 times more Vitamin B1, 2.4 times more Vitamin B9 and more Vitamin K than Blanched Almonds.
Both Blanched Almonds and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Vitamin B3 and Vitamin B5 per 1 kg.
Both Blanched 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 1 kg.
Comparing minerals per 1 kilogram for Blanched Almonds vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Blanched Almonds have 1.4 times more Calcium, 8.9 times more Copper, 12.8 times more Magnesium, 3.6 times more Manganese, 2.3 times more Phosphorus, 5 times more Potassium and 5.2 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 6.8 times more Selenium and 39.1 times more Sodium than Blanched Almonds.
Both Blanched Almonds and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Iron per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Blanched Almonds have 2 times more Energy, 6.9 times more Fat, 3.2 times more Saturated Fat, 7 times more Omega 6, 1.7 times more Sugars, 4.1 times more Fiber and 2.7 times more Protein than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 96.8 times more Omega 3 and 2.6 times more Carbohydrate than Blanched Almonds.
Both Blanched Almonds as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 1 kg.