German Pils vs Munich Helles

I am looking into a few things and came across the differences of German Pilsner and Munich Helles. I understand that the pilsner has more of a hop bitterness than the helles and I also understand the yeast difference between the two beers.

However, I have my problems when it comes to the different explanations regarding malt. According to BJCP, both call for pilsner malt. The question for me is, how much pilsner malt is in a traditional German pilsner (100%?) and how much pilsner malt is in a traditional helles? I found tons of different sources online; some call for only German pilsner malt in a helles, some call for a mix (undefined ratio) of German pilsner malt and Munich malt, and some say Munich malt only. Well, what’s the case by definition? Most sense makes German pils malt and Munich malt but is that right?

german pilsner uses 100% pilsner malt:

BJCP 2008 Style Guidelines - Category 02

apparently, so does a helles:

BJCP 2008 Style Guidelines - Category 01

EDIT: I see you already checked bjcp, but i just wanted to clarify.

i personally would put a little vienna or munich in a helles. it needs that malty sweetness.