GLUTEN FREE TORTILLAS vs. GLUTEN FREE TORTILLAS vs. WHOLE WHEAT TORTILLAS
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.
WHOLE WHEAT TORTILLAS has the most protein of the foods compared, at 10.2 g per 100g.
| Nutrient | GLUTEN FREE TORTILLAS | GLUTEN FREE TORTILLAS | WHOLE WHEAT TORTILLAS |
|---|---|---|---|
| Protein | 4.1 G | 4.1 G | 10.2 G |
| Total lipid (fat) | 8.2 G | 8.2 G | 4.1 G |
| Carbohydrate, by difference | 49 G | 49 G | 49 G |
| Energy | 265 KCAL | 265 KCAL | 265 KCAL |
| Total Sugars | 2 G | 2 G | 6.1 G |
| Fiber, total dietary | 4.1 G | 4.1 G | 8.2 G |
| Calcium, Ca | 122 MG | 122 MG | 306 MG |
| Iron, Fe | 0 MG | 0 MG | 2.9 MG |
| Sodium, Na | 837 MG | 837 MG | 612 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 3.1 G | 3.1 G | 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.