Lets compare vitamin content per 7 ounces of Wheat Bagels vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Wheat Bagels have 1.7 times more Vitamin B2, 1.3 times more Vitamin B5 and 5.3 times more Vitamin B6 than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 1.6 times more Vitamin B9, 2.7 times more Vitamin E and 2.8 times more Vitamin K than Wheat Bagels.
Both Wheat Bagels and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Vitamin B1 and Vitamin B3 per 7 oz.
Both Wheat Bagels as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Wheat Bagels vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Wheat Bagels have 1.5 times more Copper, 2.4 times more Magnesium, 2.8 times more Manganese, 1.2 times more Potassium, 1.3 times more Selenium and 1.9 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 8.2 times more Calcium, 1.5 times more Phosphorus and 1.7 times more Sodium than Wheat Bagels.
Both Wheat Bagels and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Iron and Water per 7 oz.
Both Wheat Bagels as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Fluoride in 7 oz.
Comparison of macro-nutrients per 7 ounces:
Wheat Bagels have 2.3 times more Sugars, 1.7 times more Fiber and 1.3 times more Protein than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 5 times more Fat, more Saturated Fat, 5.1 times more Omega 3 and 2.1 times more Omega 6 than Wheat Bagels.
Both Wheat Bagels and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Energy and Carbohydrate per 7 oz.
Both Wheat Bagels as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.