Lets compare vitamin content per 5 ounces of Toaster pastries, brown-sugar-cinnamon vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
Toaster pastries, brown-sugar-cinnamon have 1.3 times more Vitamin B1, 2.1 times more Vitamin B2, 1.6 times more Vitamin B3, 9.8 times more Vitamin B6, 1.5 times more Vitamin B9 and more Vitamin E than Tortillas, ready-to-bake or -fry, flour, refrigerated.
While Tortillas, ready-to-bake or -fry, flour, refrigerated contain 1.6 times more Vitamin B5 than Toaster pastries, brown-sugar-cinnamon.
Comparing minerals per 5 ounces for Toaster pastries, brown-sugar-cinnamon vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
Toaster pastries, brown-sugar-cinnamon have 2 times more Calcium and 1.5 times more Iron than Tortillas, ready-to-bake or -fry, flour, refrigerated.
While Tortillas, ready-to-bake or -fry, flour, refrigerated contain 2.5 times more Phosphorus, 6.4 times more Selenium and 2 times more Sodium than Toaster pastries, brown-sugar-cinnamon.
Both Toaster pastries, brown-sugar-cinnamon and Tortillas, ready-to-bake or -fry, flour, refrigerated have similar amounts of Copper, Magnesium, Manganese, Potassium and Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Toaster pastries, brown-sugar-cinnamon have 1.2 times more Energy, 1.5 times more Carbohydrate, 7.3 times more Sugars and 4.5 times more Fructose than Tortillas, ready-to-bake or -fry, flour, refrigerated.
While Tortillas, ready-to-bake or -fry, flour, refrigerated contain 1.5 times more Fiber and 2 times more Protein than Toaster pastries, brown-sugar-cinnamon.
Both Toaster pastries, brown-sugar-cinnamon and Tortillas, ready-to-bake or -fry, flour, refrigerated have similar amounts of Fat per 5 oz.
Both Toaster pastries, brown-sugar-cinnamon as well as Tortillas, ready-to-bake or -fry, flour, refrigerated have insufficient amounts of Glucose and Sucrose in 5 oz.