Lets compare vitamin content per 1 kilogram of Roasted Almonds vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Dry Roasted Almonds have 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.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 6.3 times more Vitamin B1, 2.1 times more Vitamin B9 and more Vitamin K than Dry Roasted Almonds.
Both Dry Roasted Almonds and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Vitamin B3 and Vitamin B5 per 1 kg.
Both Dry Roasted 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 Roasted Almonds vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Dry Roasted Almonds have 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.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 11 times more Selenium and 247.3 times more Sodium than Dry Roasted Almonds.
Both Dry Roasted 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:
Dry Roasted Almonds have 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.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 38.7 times more Omega 3 and 2.3 times more Carbohydrate than Dry Roasted Almonds.
Both Dry Roasted 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.