FLOUR FAJITA TORTILLAS, FLOUR vs. FLOUR FIBER SOFT TACO TORTILLAS, FLOUR
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 FAJITA TORTILLAS, FLOUR has the most protein of the foods compared, at 8.3 g per 100g.
| Nutrient | FLOUR FAJITA TORTILLAS, FLOUR | FLOUR FIBER SOFT TACO TORTILLAS, FLOUR |
|---|---|---|
| Protein | 8.3 G | 8 G |
| Total lipid (fat) | 5.6 G | 7 G |
| Carbohydrate, by difference | 52.8 G | 46 G |
| Energy | 306 KCAL | 260 KCAL |
| Total Sugars | 2.8 G | 2 G |
| Sodium, Na | 806 MG | 720 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.8 G | 3 G |
| Fiber, total dietary | - | 6 G |
| Calcium, Ca | - | 180 MG |
| Iron, Fe | - | 2.2 MG |
| Potassium, K | - | 60 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Cholesterol | - | 0 MG |
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.