Nutrient Comparison: Almond paste VS Tortillas, ready-to-bake or -fry, flour, shelf stable per 100 g
Compare the macro and micronutrient content in 100 g of Almond paste versus 100 g 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 100 grams of Almond paste vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 100 grams of Almond paste have 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 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 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.
- 100 grams 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 100 grams.
Comparing minerals per 100 grams for Almond paste vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 100 grams of Almond paste have 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 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 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 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Almond paste have 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 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 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 100 grams.