Lets compare vitamin content per 100 grams of Tortillas, ready-to-bake or -fry, flour, refrigerated vs Valencia Oranges:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 5.8 times more Vitamin B1, 7.1 times more Vitamin B2, 16.1 times more Vitamin B3, 2.2 times more Vitamin B5 and 2.4 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, refrigerated.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated and Raw Valencia Oranges have similar amounts of Vitamin B6 per 100 g.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Raw Valencia Oranges 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 Valencia Oranges:
Tortillas, ready-to-bake or -fry, flour, refrigerated have 3.7 times more Calcium, 2.8 times more Copper, 40.3 times more Iron, 2.2 times more Magnesium, 23.4 times more Manganese, 12.1 times more Phosphorus, more Sodium and 8.8 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.4 times more Potassium and 2.7 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 6.2 times more Energy, 26.6 times more Fat, 83.5 times more Saturated Fat, 14.1 times more Omega 3, 46.9 times more Omega 6, 4.2 times more Carbohydrate, 1.4 times more Fiber and 7.9 times more Protein than Raw Valencia Oranges.
Both Tortillas, ready-to-bake or -fry, flour, refrigerated as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.