Lets compare vitamin content per 100 grams of Tortillas, ready-to-bake or -fry, flour, refrigerated vs Boiled Carrots:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 7.6 times more Vitamin B1, 6.4 times more Vitamin B2, 6.8 times more Vitamin B3, 2.4 times more Vitamin B5 and 6.7 times more Vitamin B9 than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain more Vitamin A, 2.6 times more Vitamin B6, more Vitamin C, more Vitamin E and 1.9 times more Vitamin K than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Boiled and Drained Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Tortillas, ready-to-bake or -fry, flour, refrigerated vs Boiled Carrots:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 4.9 times more Calcium, 6.1 times more Copper, 10.7 times more Iron, 2.2 times more Magnesium, 3.5 times more Manganese, 6.9 times more Phosphorus, 31.9 times more Selenium, 12.7 times more Sodium and 2.7 times more Zinc than Boiled and Drained Carrots.
While Boiled and Drained Carrots contain 1.9 times more Potassium and 2.8 times more Water than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Comparison of macro-nutrients per 100 grams:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 8.7 times more Energy, 44.4 times more Fat, 97.5 times more Saturated Fat, 226 times more Omega 3, 23.7 times more Omega 6, 6 times more Carbohydrate and 10.8 times more Protein than Boiled and Drained Carrots.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Boiled and Drained Carrots have similar amounts of Sugars and Fiber per 100 g.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Boiled and Drained Carrots have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.