FLOUR TORTILLA, FAJITA STYLE vs. REAL YELLOW CORN TORTILLAS, REAL YELLOW CORN
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, FAJITA STYLE has the most protein of the foods compared, at 6.5 g per 100g.
| Nutrient | FLOUR TORTILLA, FAJITA STYLE | REAL YELLOW CORN TORTILLAS, REAL YELLOW… |
|---|---|---|
| Protein | 6.5 G | 3.9 G |
| Total lipid (fat) | 8.1 G | 3.9 G |
| Carbohydrate, by difference | 48.4 G | 42.3 G |
| Energy | 306 KCAL | 385 KCAL |
| Total Sugars | 1.6 G | 7.7 G |
| Fiber, total dietary | 1.6 G | 7.7 G |
| Calcium, Ca | 242 MG | - |
| Iron, Fe | 2.9 MG | - |
| Sodium, Na | 790 MG | 46 MG |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 2.4 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.