Lets compare vitamin content per 7 ounces of Tortillas, ready-to-bake or -fry, flour, without added calcium vs Carrots:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 8 times more Vitamin B1, 5.1 times more Vitamin B2, 3.6 times more Vitamin B3, 2.1 times more Vitamin B5 and 6.5 times more Vitamin B9 than Raw Carrots.
While Raw Carrots contain more Vitamin A, 2.8 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 Carrots have insufficient amounts of Vitamin B12 in 7 oz.
Comparing minerals per 7 ounces for Tortillas, ready-to-bake or -fry, flour, without added calcium vs Carrots:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 5.9 times more Copper, 11 times more Iron, 2.2 times more Magnesium, 3.2 times more Manganese, 3.5 times more Phosphorus, 234 times more Selenium, 6.9 times more Sodium and 3 times more Zinc than Raw Carrots.
While Raw Carrots contain 2.4 times more Potassium and 3.3 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 Carrots have similar amounts of Calcium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Tortillas, ready-to-bake or -fry, flour, without added calcium have 7.9 times more Energy, 29.6 times more Fat, 54.5 times more Saturated Fat, 27 times more Omega 3, 10.1 times more Omega 6, 5.8 times more Carbohydrate and 9.4 times more Protein than Raw Carrots.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium and Raw Carrots have similar amounts of Fiber per 7 oz.
Both Tortillas, ready-to-bake or -fry, flour, without added calcium as well as Raw Carrots have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.