FLOUR TORTILLAS vs. FORK SPLIT ENGLISH MUFFINS
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 8.8 g per 100g.
| Nutrient | FLOUR TORTILLAS | FORK SPLIT ENGLISH MUFFINS |
|---|---|---|
| Protein | 8.8 G | 8.8 G |
| Total lipid (fat) | 8.8 G | 1.8 G |
| Carbohydrate, by difference | 49.1 G | 42.1 G |
| Energy | 316 KCAL | 211 KCAL |
| Total Sugars | 0 G | 1.8 G |
| Fiber, total dietary | 3.5 G | 1.8 G |
| Calcium, Ca | 35 MG | 140 MG |
| Iron, Fe | 1.3 MG | 2.5 MG |
| Potassium, K | 211 MG | 167 MG |
| Sodium, Na | 544 MG | 474 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.5 G | 0 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.