Quesadilla, beef or pork vs. Chimichanga, chicken vs. Taquito, cheese only
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.
Quesadilla, beef or pork has the most protein of the foods compared, at 14.1 g per 100g.
| Nutrient | Quesadilla, beef or pork | Chimichanga, chicken | Taquito, cheese only |
|---|---|---|---|
| Protein | 14.1 G | 12.5 G | 11.2 G |
| Total lipid (fat) | 15.1 G | 16.4 G | 15.3 G |
| Carbohydrate, by difference | 27.3 G | 25.8 G | 32.1 G |
| Energy | 305 KCAL | 304 KCAL | 309 KCAL |
| Total Sugars | 2.1 G | 2 G | 1.8 G |
| Fiber, total dietary | 1.9 G | 1.8 G | 3.3 G |
| Calcium, Ca | 188 MG | 107 MG | 274 MG |
| Iron, Fe | 2.6 MG | 2.1 MG | 1.6 MG |
| Potassium, K | 155 MG | 147 MG | 132 MG |
| Sodium, Na | 600 MG | 414 MG | 632 MG |
| Cholesterol | 35 MG | 36 MG | 27 MG |
| Fatty acids, total saturated | 6.1 G | 4 G | 6.6 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.