FLOUR TORTILLAS vs. LA BANDERITA, CHEESE DIP
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.
LA BANDERITA, CHEESE DIP has the most protein of the foods compared, at 13.3 g per 100g.
| Nutrient | FLOUR TORTILLAS | LA BANDERITA, CHEESE DIP |
|---|---|---|
| Protein | 6.3 G | 13.3 G |
| Total lipid (fat) | 9.4 G | 20 G |
| Carbohydrate, by difference | 46.9 G | 6.7 G |
| Energy | 312 KCAL | 267 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 3.1 G | 0 G |
| Calcium, Ca | 156 MG | 400 MG |
| Iron, Fe | 2.3 MG | 0 MG |
| Sodium, Na | 500 MG | 1067 MG |
| Cholesterol | 0 MG | 40 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.7 G | 13.3 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.