FRESH BAKED BURRITOS TORTILLA vs. CHIMICHANGA vs. CHIMICHANGAS
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.
CHIMICHANGA has the most protein of the foods compared, at 9.2 g per 100g.
| Nutrient | FRESH BAKED BURRITOS TORTILLA | CHIMICHANGA | CHIMICHANGAS |
|---|---|---|---|
| Protein | 8.6 G | 9.2 G | 9.2 G |
| Total lipid (fat) | 8.6 G | 7.8 G | 7.8 G |
| Carbohydrate, by difference | 24.2 G | 26.8 G | 26.1 G |
| Energy | 211 KCAL | 211 KCAL | 211 KCAL |
| Total Sugars | 0.78 G | 0.7 G | 0.7 G |
| Fiber, total dietary | 0.8 G | 1.4 G | 0.7 G |
| Calcium, Ca | 62 MG | 70 MG | 70 MG |
| Iron, Fe | 2.1 MG | 1.9 MG | 1.9 MG |
| Sodium, Na | 398 MG | 310 MG | 303 MG |
| Cholesterol | 66 MG | 18 MG | 18 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 3.1 G | 2.5 G | 2.8 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.