FIRE-ROASTED ENCHILADA STACK CORN TORTILLAS,… vs. INDIAN POTATO, CHICKPEA & LENTIL CURRY BROWN…
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.
INDIAN POTATO, CHICKPEA & LENTIL CURRY BROWN… has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | FIRE-ROASTED ENCHILADA STACK CORN… | INDIAN POTATO, CHICKPEA & LENTIL CURRY… |
|---|---|---|
| Protein | 3.3 G | 4 G |
| Total lipid (fat) | 0.88 G | 0.38 G |
| Carbohydrate, by difference | 19.4 G | 16.4 G |
| Energy | 96 KCAL | 76 KCAL |
| Total Sugars | 2 G | 1.8 G |
| Fiber, total dietary | 2.8 G | 4 G |
| Calcium, Ca | 68 MG | 16 MG |
| Iron, Fe | 1.5 MG | 1.3 MG |
| Potassium, K | 224 MG | 221 MG |
| Sodium, Na | 93 MG | 76 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 0.5 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.13 G | 0 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.