LOW CARB FLOUR TORTILLAS, FLOUR vs. ORGANIC 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.
LOW CARB FLOUR TORTILLAS, FLOUR has the most protein of the foods compared, at 11.9 g per 100g.
| Nutrient | LOW CARB FLOUR TORTILLAS, FLOUR | ORGANIC WHOLE WHEAT TORTILLAS |
|---|---|---|
| Protein | 11.9 G | 8.3 G |
| Total lipid (fat) | 6 G | 6.9 G |
| Carbohydrate, by difference | 35.7 G | 44.4 G |
| Energy | 167 KCAL | 278 KCAL |
| Total Sugars | 2.4 G | 2.8 G |
| Fiber, total dietary | 21.4 G | 5.6 G |
| Calcium, Ca | 102 MG | 211 MG |
| Iron, Fe | 2.4 MG | 2.8 MG |
| Potassium, K | 43 MG | 156 MG |
| Sodium, Na | 595 MG | 583 MG |
| Sugars, added | 0 G | 2.8 G |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.4 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.