RESTAURANT STYLE WHITE CORN TORTILLA CHIPS vs. RICE AND SAUCE CHICKEN FLAVOR BROCCOLI
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.
RICE AND SAUCE CHICKEN FLAVOR BROCCOLI has the most protein of the foods compared, at 10.8 g per 100g.
| Nutrient | RESTAURANT STYLE WHITE CORN TORTILLA… | RICE AND SAUCE CHICKEN FLAVOR BROCCOLI |
|---|---|---|
| Protein | 7.1 G | 10.8 G |
| Total lipid (fat) | 25 G | 7.7 G |
| Carbohydrate, by difference | 64.3 G | 73.8 G |
| Energy | 500 KCAL | 354 KCAL |
| Total Sugars | 0 G | 3.1 G |
| Fiber, total dietary | 7.1 G | 1.5 G |
| Calcium, Ca | 0 MG | 31 MG |
| Iron, Fe | 2.6 MG | 2.8 MG |
| Sodium, Na | 357 MG | 969 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.4 G | 0 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.