Lets compare vitamin content per 1 kilogram of Tortillas, ready-to-bake or -fry, flour, shelf stable vs Valencia Oranges:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 5.6 times more Vitamin B1, 3.1 times more Vitamin B2, 15.3 times more Vitamin B3 and 3 times more Vitamin B9 than Raw Valencia Oranges.
While Raw Valencia Oranges contain more Vitamin A, 2.3 times more Vitamin B6 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, shelf stable.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Raw Valencia Oranges have similar amounts of Vitamin B5 per 1 kg.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Tortillas, ready-to-bake or -fry, flour, shelf stable vs Valencia Oranges:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 4.1 times more Calcium, 3.1 times more Copper, 36.9 times more Iron, 2.1 times more Magnesium, 22.4 times more Manganese, 12.5 times more Phosphorus, more Sodium and 9.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.3 times more Potassium and 2.7 times more Water than Tortillas, ready-to-bake or -fry, flour, shelf stable.
Comparison of macro-nutrients per 1 kilogram:
Tortillas, ready-to-bake or -fry, flour, shelf stable have 6.1 times more Energy, 25.3 times more Fat, 35 times more Saturated Fat, 24.2 times more Omega 3, 40.1 times more Omega 6, 4.1 times more Carbohydrate and 7.7 times more Protein than Raw Valencia Oranges.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Raw Valencia Oranges have similar amounts of Fiber per 1 kg.
Both Tortillas, ready-to-bake or -fry, flour, shelf stable as well as Raw Valencia Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.