CHIMICHANGAS vs. CHIMICHANGA vs. FRESH BAKED BURRITOS TORTILLA
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.
CHIMICHANGAS has the most protein of the foods compared, at 9.2 g per 100g.
| Nutrient | CHIMICHANGAS | CHIMICHANGA | FRESH BAKED BURRITOS TORTILLA |
|---|---|---|---|
| Protein | 9.2 G | 9.2 G | 8.6 G |
| Total lipid (fat) | 7.8 G | 7.8 G | 8.6 G |
| Carbohydrate, by difference | 26.1 G | 26.8 G | 24.2 G |
| Energy | 211 KCAL | 211 KCAL | 211 KCAL |
| Total Sugars | 0.7 G | 0.7 G | 0.78 G |
| Fiber, total dietary | 0.7 G | 1.4 G | 0.8 G |
| Calcium, Ca | 70 MG | 70 MG | 62 MG |
| Iron, Fe | 1.9 MG | 1.9 MG | 2.1 MG |
| Sodium, Na | 303 MG | 310 MG | 398 MG |
| Cholesterol | 18 MG | 18 MG | 66 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 2.8 G | 2.5 G | 3.1 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.