Lets compare vitamin content per 5 ounces of Tortillas, ready-to-bake or -fry, flour, refrigerated vs Almonds:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 2.5 times more Vitamin B1, 1.2 times more Vitamin B3, 2.1 times more Vitamin B9 and more Vitamin K than Almonds.
While Almonds contain 4 times more Vitamin B2, 2.3 times more Vitamin B6 and more Vitamin E than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Almonds have similar amounts of Vitamin B5 per 5 oz.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Almonds have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tortillas, ready-to-bake or -fry, flour, refrigerated vs Almonds:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 5.4 times more Selenium and 736 times more Sodium than Almonds.
While Almonds contain 1.8 times more Calcium, 9.9 times more Copper, 12.3 times more Magnesium, 4.1 times more Manganese, 2.3 times more Phosphorus, 5.9 times more Potassium and 5.9 times more Zinc than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Almonds have similar amounts of Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 75.3 times more Omega 3 and 2.3 times more Carbohydrate than Almonds.
While Almonds contain 1.9 times more Energy, 6.2 times more Fat, 1.3 times more Saturated Fat, 6 times more Omega 6, 3.6 times more Fiber and 2.6 times more Protein than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Almonds have similar amounts of Sugars per 5 oz.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Almonds have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 5 oz.