Lets compare vitamin content per 14 ounces of Carrots vs Tortillas, ready-to-bake or -fry, corn:
Raw Carrots have more Vitamin A, 2.5 times more Vitamin B5, 3.8 times more Vitamin B9, more Vitamin C, 2.4 times more Vitamin E and more Vitamin K than Tortillas, ready-to-bake or -fry, corn.
While Tortillas, ready-to-bake or -fry, corn contain 1.4 times more Vitamin B1, 1.5 times more Vitamin B3 and 1.6 times more Vitamin B6 than Raw Carrots.
Both Raw Carrots and Tortillas, ready-to-bake or -fry, corn have similar amounts of Vitamin B2 per 14 oz.
Both Raw Carrots as well as Tortillas, ready-to-bake or -fry, corn have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carrots vs Tortillas, ready-to-bake or -fry, corn:
Raw Carrots have 1.7 times more Potassium, 1.5 times more Sodium and 1.9 times more Water than Tortillas, ready-to-bake or -fry, corn.
While Tortillas, ready-to-bake or -fry, corn contain 2.5 times more Calcium, 3.4 times more Copper, 4.1 times more Iron, 6 times more Magnesium, 2.3 times more Manganese, 9 times more Phosphorus, 61 times more Selenium and 5.5 times more Zinc than Raw Carrots.
Comparison of macro-nutrients per 14 ounces:
Raw Carrots have 5.4 times more Sugars than Tortillas, ready-to-bake or -fry, corn.
While Tortillas, ready-to-bake or -fry, corn contain 5.3 times more Energy, 11.9 times more Fat, 14.2 times more Saturated Fat, 17 times more Omega 3, 13.9 times more Omega 6, 4.7 times more Carbohydrate, 2.3 times more Fiber and 6.1 times more Protein than Raw Carrots.
Both Raw Carrots as well as Tortillas, ready-to-bake or -fry, corn have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.