WHOLE WHEAT TORTILLAS, WHOLE WHEAT vs. YELLOW CORN TORTILLA CHIPS, YELLOW CORN
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 TORTILLAS, WHOLE WHEAT has the most protein of the foods compared, at 12.1 g per 100g.
| Nutrient | WHOLE WHEAT TORTILLAS, WHOLE WHEAT | YELLOW CORN TORTILLA CHIPS, YELLOW CORN |
|---|---|---|
| Protein | 12.1 G | 7.1 G |
| Total lipid (fat) | 9.1 G | 25 G |
| Carbohydrate, by difference | 39.4 G | 64.3 G |
| Energy | 182 KCAL | 500 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 30.3 G | 7.1 G |
| Calcium, Ca | 212 MG | 71 MG |
| Iron, Fe | 1.5 MG | 0 MG |
| Potassium, K | 91 MG | 286 MG |
| Sodium, Na | 697 MG | 321 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 0 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3 G | 3.6 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.