BURRITO vs. BURRITO vs. VEGETABLE POT PIE MADE WITH ORGANIC VEGETABLES
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BURRITO has the most protein of the foods compared, at 5.9 g per 100g.
| Nutrient | BURRITO | BURRITO | VEGETABLE POT PIE MADE WITH ORGANIC… |
|---|---|---|---|
| Protein | 5.9 G | 5.9 G | 5.6 G |
| Total lipid (fat) | 4.7 G | 4.7 G | 6.6 G |
| Carbohydrate, by difference | 30.6 G | 30.6 G | 26.3 G |
| Energy | 188 KCAL | 188 KCAL | 188 KCAL |
| Total Sugars | 1.2 G | 1.2 G | 1.4 G |
| Fiber, total dietary | 4.7 G | 4.7 G | 2.8 G |
| Calcium, Ca | 24 MG | 24 MG | 70 MG |
| Iron, Fe | 1.6 MG | 1.6 MG | 0.85 MG |
| Sodium, Na | 171 MG | 171 MG | 319 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.59 G | 0.59 G | 0.7 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.