Super source
Energy
262 kcal · 13% DV target
A versatile, unleavened flatbread that serves as a foundational staple of Mesoamerican cuisine, offering a pliable texture and a complex nutritional profile shaped by traditional alkaline processing.
Corn tortillas typically contain significantly lower levels of phosphorus and aluminum than wheat flour tortillas .4
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 .5
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 .49
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 .9
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
262 kcal · 13% DV target
47.0 g · 17% DV target
4.90 g · 18% DV target
0.30 mg · 25% DV target
2.96 mg · 18% DV target
78.0 μg · 20% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dry place
Prevents mold growth in humid environments
Grain production generally has a lower carbon footprint compared to animal products, though corn requires significant water.
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.