BURRITO TRADITIONAL STYLE FLOUR TORTILLAS,… vs. CHICHARRON RENDERED PORK SKINS
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 TRADITIONAL STYLE FLOUR TORTILLAS,… has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | BURRITO TRADITIONAL STYLE FLOUR… | CHICHARRON RENDERED PORK SKINS |
|---|---|---|
| Protein | 7.1 G | 0.05 G |
| Total lipid (fat) | 7.1 G | 42.9 G |
| Carbohydrate, by difference | 51.4 G | 0 G |
| Energy | 300 KCAL | 571 KCAL |
| Total Sugars | 0 G | 0 G |
| Calcium, Ca | 129 MG | 93 MG |
| Iron, Fe | 2.9 MG | 3.6 MG |
| Potassium, K | 71 MG | 200 MG |
| Sodium, Na | 500 MG | 107 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | 107 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.6 G | 32.1 G |
| Fiber, total dietary | - | 0 G |
| Sugars, added | - | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.