Lets compare vitamin content per 100 grams of Almonds vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
Almonds have 4 times more Vitamin B2, 2.3 times more Vitamin B6 and more Vitamin E than Tortillas, ready-to-bake or -fry, flour, refrigerated.
While Tortillas, ready-to-bake or -fry, flour, refrigerated contain 2.5 times more Vitamin B1, 2.1 times more Vitamin B9 and more Vitamin K than Almonds.
Both Almonds and Tortillas, ready-to-bake or -fry, flour, refrigerated have similar amounts of Vitamin B3 and Vitamin B5 per 100 g.
Both Almonds as well as Tortillas, ready-to-bake or -fry, flour, refrigerated have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Almonds vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
Almonds have 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.
While Tortillas, ready-to-bake or -fry, flour, refrigerated contain 5.4 times more Selenium and 736 times more Sodium than Almonds.
Both Almonds and Tortillas, ready-to-bake or -fry, flour, refrigerated have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Almonds have 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.
While Tortillas, ready-to-bake or -fry, flour, refrigerated contain 75.3 times more Omega 3 and 2.3 times more Carbohydrate than Almonds.
Both Almonds and Tortillas, ready-to-bake or -fry, flour, refrigerated have similar amounts of Sugars per 100 g.
Both Almonds as well as Tortillas, ready-to-bake or -fry, flour, refrigerated have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.