Nutrient Comparison: Carrots VS Tortillas, ready-to-bake or -fry, flour, shelf stable per 14 oz
Compare the macro and micronutrient content in 14 oz of Carrots versus 14 oz 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 14 ounces of Carrots vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 14 ounces of Carrots have more Vitamin A, 4.9 times more Vitamin B6, more Vitamin C and 3.1 times more Vitamin K than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 14 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 7.4 times more Vitamin B1, 2.1 times more Vitamin B2, 4.3 times more Vitamin B3, 6.2 times more Vitamin B9 and 1.3 times more Vitamin E than Raw Carrots.
- Both Carrots and Tortillas, ready-to-bake or -fry, flour, shelf stable provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin A and Vitamin C
- Both Raw Carrots as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Carrots vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 14 ounces of Carrots have 2.4 times more Potassium and 2.7 times more Water than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 14 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 4.9 times more Calcium, 2.6 times more Copper, 11.1 times more Iron, 1.8 times more Magnesium, 3.6 times more Manganese, 6.1 times more Phosphorus, 219 times more Selenium, 10.8 times more Sodium and 2.4 times more Zinc than Raw Carrots.
- 14 ounces of Carrots lack sufficient amounts of Selenium
- Both Raw Carrots as well as Tortillas, ready-to-bake or -fry, flour, shelf stable lack sufficient amounts of Fluoride in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Carrots have 1.8 times more Sugars than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 14 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 7.2 times more Energy, 31.6 times more Fat, 38.3 times more Saturated Fat, 193.5 times more Omega 3, 17.6 times more Omega 6, 5.1 times more Carbohydrate and 8.6 times more Protein than Raw Carrots.
- Both Carrots and Tortillas, ready-to-bake or -fry, flour, shelf stable offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Carrots provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein