Lets compare vitamin content per 5 ounces of Tortillas, ready-to-bake or -fry, flour, without added calcium vs Boiled Carrots:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 8 times more Vitamin B1, 6.7 times more Vitamin B2, 5.5 times more Vitamin B3, 2.5 times more Vitamin B5 and 8.8 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 3.1 times more Vitamin B6 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, without added calcium.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Tortillas, ready-to-bake or -fry, flour, without added calcium vs Boiled Carrots:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 1.3 times more Calcium, 15.7 times more Copper, 9.7 times more Iron, 2.6 times more Magnesium, 3 times more Manganese, 4.1 times more Phosphorus, 33.4 times more Selenium, 8.2 times more Sodium and 3.6 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.8 times more Potassium and 3.4 times more Water than Tortillas, ready-to-bake or -fry, flour, without added calcium.
Comparison of macro-nutrients per 5 ounces:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 9.3 times more Energy, 39.4 times more Fat, 58.2 times more Saturated Fat, 54 times more Omega 3, 11.6 times more Omega 6, 6.8 times more Carbohydrate and 11.4 times more Protein than Boiled and Drained Carrots.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium and Boiled and Drained Carrots have similar amounts of Fiber per 5 oz.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.