CORN TORTILLAS vs. FLOUR TORTILLAS
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.
FLOUR TORTILLAS has the most protein of the foods compared, at 8.1 g per 100g.
| Nutrient | CORN TORTILLAS | FLOUR TORTILLAS |
|---|---|---|
| Protein | 4.3 G | 8.1 G |
| Total lipid (fat) | 0 G | 10.8 G |
| Carbohydrate, by difference | 43.5 G | 48.6 G |
| Energy | 196 KCAL | 324 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 4.3 G | 0 G |
| Calcium, Ca | 0 MG | 108 MG |
| Iron, Fe | 1.6 MG | 0.97 MG |
| Sodium, Na | 65 MG | 486 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.4 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.