CORN TORTILLAS vs. FAJITA 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.
FAJITA FLOUR TORTILLAS has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | CORN TORTILLAS | FAJITA FLOUR TORTILLAS |
|---|---|---|
| Protein | 3.9 G | 6.3 G |
| Total lipid (fat) | 1.9 G | 9.4 G |
| Carbohydrate, by difference | 40.4 G | 46.9 G |
| Energy | 192 KCAL | 312 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 5.8 G | 3.1 G |
| Calcium, Ca | 38 MG | 156 MG |
| Iron, Fe | 1.4 MG | 2.3 MG |
| Sodium, Na | 38 MG | 500 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.9 G | 4.7 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.