Lets compare vitamin content per 5 ounces of Tortilla chips, low fat, baked without fat vs Carrots:
Tortilla chips, low fat, baked without fat have 3.3 times more Vitamin B1, 4.8 times more Vitamin B2 and 1.3 times more Vitamin B6 than Raw Carrots.
While Raw Carrots contain 167 times more Vitamin A, 2.3 times more Vitamin B3, 29.5 times more Vitamin C and 66 times more Vitamin K than Tortilla chips, low fat, baked without fat.
Both Tortilla chips, low fat, baked without fat and Raw Carrots have similar amounts of Vitamin B9 and Vitamin E per 5 oz.
Both Tortilla chips, low fat, baked without fat as well as Raw Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Tortilla chips, low fat, baked without fat vs Carrots:
Tortilla chips, low fat, baked without fat have 4.8 times more Calcium, 2.4 times more Copper, 5.3 times more Iron, 8.1 times more Magnesium, 9.1 times more Phosphorus, 157 times more Selenium, 7.5 times more Sodium and 4.8 times more Zinc than Raw Carrots.
While Raw Carrots contain 51.9 times more Water than Tortilla chips, low fat, baked without fat.
Both Tortilla chips, low fat, baked without fat and Raw Carrots have similar amounts of Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Tortilla chips, low fat, baked without fat have 10.9 times more Energy, 23.8 times more Fat, 26.6 times more Saturated Fat, 39 times more Omega 3, 25.2 times more Omega 6, 8.4 times more Carbohydrate, 1.9 times more Fiber and 11.8 times more Protein than Raw Carrots.
While Raw Carrots contain 7.1 times more Sugars than Tortilla chips, low fat, baked without fat.
Both Tortilla chips, low fat, baked without fat as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.