Tortilla Nutrition Benefits and Facts

Nutritional summary

Corn tortillas typically contain significantly lower levels of phosphorus and aluminum than wheat flour tortillas .
Whole wheat tortillas provide substantially more dietary fibre than those made from enriched, bleached white flour, with whole wheat flour containing over four times the fibre content of all-purpose flour .
Traditional corn tortillas are produced through nixtamalization (cooking maize with lime or calcium oxide), a process that historically serves as a primary source of calcium in staple diets .
Early research indicates that tortillas can be used as a vehicle for fortification with vegetable powders, such as broccoli or moringa, to increase the intake of micronutrients like potassium and vitamin D .

Interesting fact

The ancient process of nixtamalization not only softens the corn but also unlocks bound niacin and significantly increases the bioavailability of calcium within the grain.

Standout nutrients

SUPER

SOURCE

Folate

ELITE

SOURCE

Thiamin (Vitamin B1)

ACE

SOURCE

Iron

ACE

SOURCE

Calcium

262

kcal per 100g

Protein6.95g

Fat5.42g

Carbs44.7g

Fiber4.90g

Sugar2.30g

Fat breakdown

Polyunsat1.85g

Monounsat1.22g

Saturated1.69g

Seasonality

Not available

Diet

VeganVegetarianPescatarianDairy Free

Sustainability

Lighter footprint

Grain production generally has a lower carbon footprint compared to animal products, though corn requires significant water.

Confidencemedium

Storage

Airtight Container

5–7 days

Store in a cool, dry place

Refrigerate

1–2 weeks

Prevents mold growth in humid environments

Freeze

3–6 months

Interleave with parchment paper to prevent sticking

Flavour

Data & Sources

Harmonized from 1 validated source

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Dietary burden of phosphorus and aluminum in ready-to-eat wheat flour tortillas exceed that of corn tortillas: Implications for patients with renal or cardiovascular disease - PMC

[4]pmc.ncbi.nlm.nih.gov

[PDF] Effect of Emulsifiers on Textural Properties of Whole Wheat Tortillas ...

[5]www.ars.usda.govars.usda.gov

Sustainable Fortification of Corn Tortillas with Broccoli By-Products - PMC

[9]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

25.3

Version

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