FLOUR TORTILLAS vs. TORTILLAS DE HARINA
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 TORTILLAS has the most protein of the foods compared, at 6.1 g per 100g.
| Nutrient | FLOUR TORTILLAS | TORTILLAS DE HARINA |
|---|---|---|
| Protein | 6.1 G | 6.1 G |
| Total lipid (fat) | 10.2 G | 10.2 G |
| Carbohydrate, by difference | 42.9 G | 42.9 G |
| Energy | 92 KCAL | 92 KCAL |
| Total Sugars | 2 G | 2 G |
| Fiber, total dietary | 2 G | 2 G |
| Calcium, Ca | 82 MG | 82 MG |
| Iron, Fe | 2.2 MG | 2.2 MG |
| Sodium, Na | 612 MG | 612 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total saturated | 3.1 G | 3.1 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.