Lets compare vitamin content per 5 ounces of Tortillas, ready-to-bake or -fry, flour, without added calcium vs Valencia Oranges:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 6.1 times more Vitamin B1, 7.3 times more Vitamin B2, 13 times more Vitamin B3, 2.3 times more Vitamin B5 and 3.2 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 1.3 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 Raw Valencia Oranges 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 Valencia Oranges:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 7.2 times more Copper, 36.7 times more Iron, 2.6 times more Magnesium, 20.1 times more Manganese, 7.3 times more Phosphorus, more Sodium and 11.8 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Potassium and 3.2 times more Water than Tortillas, ready-to-bake or -fry, flour, without added calcium.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium and Raw Valencia Oranges have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 6.6 times more Energy, 23.7 times more Fat, 49.9 times more Saturated Fat, 3.4 times more Omega 3, 22.9 times more Omega 6, 4.7 times more Carbohydrate, 1.3 times more Fiber and 8.4 times more Protein than Raw Valencia Oranges.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.