FLOUR TORTILLAS vs. TORTILLA CHIPS
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.
TORTILLA CHIPS has the most protein of the foods compared, at 6.7 g per 100g.
| Nutrient | FLOUR TORTILLAS | TORTILLA CHIPS |
|---|---|---|
| Protein | 4 G | 6.7 G |
| Total lipid (fat) | 2 G | 20 G |
| Carbohydrate, by difference | 38 G | 63.3 G |
| Energy | 180 KCAL | 467 KCAL |
| Total Sugars | 0 G | - |
| Fiber, total dietary | 4 G | 6.7 G |
| Calcium, Ca | 138 MG | - |
| Iron, Fe | 2 MG | 3.3 MG |
| Sodium, Na | 40 MG | 317 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 0 G | 1.7 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.