SOFT TACO FLOUR TORTILLAS vs. TAJIN TOSTADA
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.
TAJIN TOSTADA has the most protein of the foods compared, at 8.3 g per 100g.
| Nutrient | SOFT TACO FLOUR TORTILLAS | TAJIN TOSTADA |
|---|---|---|
| Protein | 7.3 G | 8.3 G |
| Total lipid (fat) | 8.5 G | 25 G |
| Carbohydrate, by difference | 48.8 G | 62.5 G |
| Energy | 317 KCAL | 500 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 8.3 G |
| Calcium, Ca | 195 MG | 83 MG |
| Iron, Fe | 2.6 MG | 1.7 MG |
| Sodium, Na | 659 MG | 417 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.4 G | 4.2 G |
| Potassium, K | - | 292 MG |
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.