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 8.9 g per 100g.
| Nutrient | CORN TORTILLAS | FLOUR TORTILLAS |
|---|---|---|
| Protein | 3.6 G | 8.9 G |
| Total lipid (fat) | 1.8 G | 10 G |
| Carbohydrate, by difference | 37.5 G | 48.9 G |
| Energy | 179 KCAL | 311 KCAL |
| Total Sugars | 1.8 G | 0 G |
| Fiber, total dietary | 3.6 G | 0 G |
| Calcium, Ca | 36 MG | 133 MG |
| Iron, Fe | 0.64 MG | 3.2 MG |
| Sodium, Na | 18 MG | 800 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 3.3 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.