Tortillas, ready-to-bake or -fry, corn, without… vs. Pancakes, blueberry, prepared from recipe vs. Muffins, English, wheat
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.
Muffins, English, wheat has the most protein of the foods compared, at 8.7 g per 100g.
| Nutrient | Tortillas, ready-to-bake or -fry, corn,… | Pancakes, blueberry, prepared from… | Muffins, English, wheat |
|---|---|---|---|
| Protein | 5.7 G | 6.1 G | 8.7 G |
| Total lipid (fat) | 2.5 G | 9.2 G | 2 G |
| Carbohydrate, by difference | 46.6 G | 29 G | 44.8 G |
| Energy | 222 KCAL | 222 KCAL | 223 KCAL |
| Fiber, total dietary | 5.2 G | - | 4.6 G |
| Calcium, Ca | 175 MG | 206 MG | 178 MG |
| Iron, Fe | 1.4 MG | 1.7 MG | 2.9 MG |
| Potassium, K | 154 MG | 138 MG | 186 MG |
| Sodium, Na | 11 MG | 412 MG | 353 MG |
| Cholesterol | 0 MG | 56 MG | 0 MG |
| Fatty acids, total saturated | 0.33 G | 2 G | 0.29 G |
| Total Sugars | - | - | 1.6 G |
| Vitamin D (D2 + D3), International Units | - | - | 0 IU |
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.