MEXICAN STYLE YELLOW CORN TACO SHELLS, MEXICAN… vs. MICROWAVE BUTTER POPCORN
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.
MICROWAVE BUTTER POPCORN has the most protein of the foods compared, at 9.1 g per 100g.
| Nutrient | MEXICAN STYLE YELLOW CORN TACO SHELLS,… | MICROWAVE BUTTER POPCORN |
|---|---|---|
| Protein | 6.1 G | 9.1 G |
| Total lipid (fat) | 24.2 G | 6.1 G |
| Carbohydrate, by difference | 57.6 G | 69.7 G |
| Energy | 455 KCAL | 364 KCAL |
| Total Sugars | 0 G | 0 G |
| Calcium, Ca | 103 MG | 0 MG |
| Potassium, K | 194 MG | 545 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.5 G | 0 G |
| Fiber, total dietary | - | 15.2 G |
| Iron, Fe | - | 3.3 MG |
| Sodium, Na | - | 636 MG |
| Cholesterol | - | 0 MG |
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.