Leavening agents, yeast, baker's, active dry vs. Tortillas, ready-to-bake or -fry, flour, without… vs. Biscuits, plain or buttermilk, refrigerated…
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.
Leavening agents, yeast, baker's, active dry has the most protein of the foods compared, at 40.4 g per 100g.
| Nutrient | Leavening agents, yeast, baker's,… | Tortillas, ready-to-bake or -fry,… | Biscuits, plain or buttermilk,… |
|---|---|---|---|
| Protein | 40.4 G | 8.7 G | 6.8 G |
| Total lipid (fat) | 7.6 G | 7.1 G | 11.2 G |
| Carbohydrate, by difference | 41.2 G | 55.6 G | 49 G |
| Energy | 325 KCAL | 325 KCAL | 324 KCAL |
| Total Sugars | 0 G | - | 8.2 G |
| Fiber, total dietary | 26.9 G | 3.3 G | 2.8 G |
| Calcium, Ca | 30 MG | 39 MG | 27 MG |
| Iron, Fe | 2.2 MG | 3.3 MG | 2.6 MG |
| Potassium, K | 955 MG | 131 MG | 152 MG |
| Sodium, Na | 51 MG | 478 MG | 1002 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 1 G | 1.7 G | 5.5 G |
| Fatty acids, total trans | - | - | 0.22 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.