Enchilada, beef vs. Enchilada, pork vs. Fajita, shrimp
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.
Enchilada, beef has the most protein of the foods compared, at 9.8 g per 100g.
| Nutrient | Enchilada, beef | Enchilada, pork | Fajita, shrimp |
|---|---|---|---|
| Protein | 9.8 G | 9.5 G | 8.3 G |
| Total lipid (fat) | 10.5 G | 10.7 G | 8.9 G |
| Carbohydrate, by difference | 14.6 G | 14.6 G | 18.4 G |
| Energy | 191 KCAL | 192 KCAL | 189 KCAL |
| Total Sugars | 0.79 G | 0.79 G | 2.4 G |
| Fiber, total dietary | 2.3 G | 2.3 G | 1.5 G |
| Calcium, Ca | 118 MG | 119 MG | 72 MG |
| Iron, Fe | 1.1 MG | 1 MG | 1.3 MG |
| Potassium, K | 192 MG | 191 MG | 145 MG |
| Sodium, Na | 458 MG | 456 MG | 456 MG |
| Cholesterol | 27 MG | 28 MG | 51 MG |
| Fatty acids, total saturated | 3.9 G | 4 G | 1.9 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.