Lets compare vitamin content per 100 grams of Oranges vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
Raw Oranges have more Vitamin A, more Vitamin C and more Vitamin E than Tortillas, ready-to-bake or -fry, flour, refrigerated.
While Tortillas, ready-to-bake or -fry, flour, refrigerated contain 5.8 times more Vitamin B1, 7.1 times more Vitamin B2, 15.7 times more Vitamin B3, 2.2 times more Vitamin B5, 3.1 times more Vitamin B9 and more Vitamin K than Raw Oranges.
Both Raw Oranges and Tortillas, ready-to-bake or -fry, flour, refrigerated have similar amounts of Vitamin B6 per 100 g.
Both Raw Oranges as well as Tortillas, ready-to-bake or -fry, flour, refrigerated have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Oranges vs Tortillas, ready-to-bake or -fry, flour, refrigerated:
Raw Oranges have 1.4 times more Potassium and 2.7 times more Water than Tortillas, ready-to-bake or -fry, flour, refrigerated.
While Tortillas, ready-to-bake or -fry, flour, refrigerated contain 3.7 times more Calcium, 2.3 times more Copper, 36.3 times more Iron, 2.2 times more Magnesium, 21.5 times more Manganese, 14.7 times more Phosphorus, 44.6 times more Selenium, more Sodium and 7.6 times more Zinc than Raw Oranges.
Comparison of macro-nutrients per 100 grams:
Raw Oranges have 2.5 times more Sugars than Tortillas, ready-to-bake or -fry, flour, refrigerated.
While Tortillas, ready-to-bake or -fry, flour, refrigerated contain 6.5 times more Energy, 66.6 times more Fat, 194.9 times more Saturated Fat, 32.3 times more Omega 3, 114.6 times more Omega 6, 4.2 times more Carbohydrate, 1.5 times more Fiber and 8.7 times more Protein than Raw Oranges.
Both Raw Oranges as well as Tortillas, ready-to-bake or -fry, flour, refrigerated have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.