WHOLE WHEAT FLOUR vs. WHOLE WHEAT FLOUR TORTILLAS
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.
WHOLE WHEAT FLOUR has the most protein of the foods compared, at 13.3 g per 100g.
| Nutrient | WHOLE WHEAT FLOUR | WHOLE WHEAT FLOUR TORTILLAS |
|---|---|---|
| Protein | 13.3 G | 8.3 G |
| Total lipid (fat) | 1.7 G | 7.5 G |
| Carbohydrate, by difference | 70 G | 45 G |
| Energy | 367 KCAL | 283 KCAL |
| Total Sugars | 0 G | 1.7 G |
| Fiber, total dietary | 10 G | 6.7 G |
| Calcium, Ca | 0 MG | 33 MG |
| Iron, Fe | 3.6 MG | 1.2 MG |
| Sodium, Na | 0 MG | 517 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.7 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.