CORN TOSTADAS, CORN vs. FLOUR TORTILLA FAJITAS
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 TORTILLA FAJITAS has the most protein of the foods compared, at 8.3 g per 100g.
| Nutrient | CORN TOSTADAS, CORN | FLOUR TORTILLA FAJITAS |
|---|---|---|
| Protein | 4.3 G | 8.3 G |
| Total lipid (fat) | 17.4 G | 8.3 G |
| Carbohydrate, by difference | 39.1 G | 54.2 G |
| Energy | 348 KCAL | 292 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 4.3 G | 4.2 G |
| Calcium, Ca | 339 MG | 217 MG |
| Iron, Fe | 3.9 MG | 6 MG |
| Potassium, K | 0 MG | 0 MG |
| Sodium, Na | 1043 MG | 500 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 0 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.2 G | 3.1 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.