How does the sugar and salt content in Flour Tortillas affect a diabetic or hypertensive diet?

With only about 2.2 g of sugar per 100 g, the tortillas add minimal extra glucose, but the 1.8 g of salt (≈ 720 mg sodium) contributes a significant share of the daily limit, so they should be eaten in moderation by people managing blood‑sugar or blood‑pressure.

Based on its ingredients, is Flour Tortillas suitable for vegan, keto, halal, or gluten‑free diets?

The product contains no animal‑derived ingredients and is therefore vegan, but it is high in carbohydrates (≈ 13 g per 100 g) and contains wheat gluten, so it is not compatible with keto or gluten‑free diets; halal status is uncertain because some emulsifiers may be sourced from animal fats, so consumers needing halal certification should verify the source.

La Banderita

Flour Tortillas

Q: Why is Flour Tortillas classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It receives a NOVA 4 label because the formulation includes several industrial ingredients such as vegetable shortening (palm and olive oil), glycerin, sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate, calcium propionate, sorbic acid, fumaric acid, xanthan gum, mono‑ and diglycerides, and sodium metabisulfite, all of which are added substances rather than whole foods.

Cereals And Potatoes

Product Insights

Flour Tortillas are a wheat‑based flatbread classified in the cereals and potatoes → bread group. Per 100 g they provide 312 kcal, 12.9 g carbohydrates, 9 g protein, 8.4 g total fat (1.2 g saturated), 5.6 g fiber, 2.2 g sugars and 1.8 g salt, resulting in a Nutri‑Score of D and a NOVA 4 rating, which signals an ultra‑processed product with relatively high fat and salt despite low sugar and decent fiber. Ingredients include enriched wheat flour, vegetable shortening (palm and olive oil), leavening agents, preservatives (calcium propionate, sorbic acid) and dough conditioners, and the product contains gluten, making it unsuitable for gluten‑free diets and its palm‑oil content raises sustainability concerns.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

high

Nutritional Values

Values per 100 g/ml

Energy Kcal313 kcal

Iron3.1 mg

Comparative Analysis

Compared with the average values for similar flatbreads (sugars 4.79 g, fat 5.52 g, saturated fat 1.4 g, salt 3.95 g per 100 g), this tortilla has lower sugar and salt but higher total and saturated fat.

Ingredients

Enriched unbleached flour (Wheat flour, Niacin, Reduced iron, Thiamine mononitrate, Riboflavin, Folic acid), Water, Vegetable shortening (Contains one or more of the following: Palm oil, Olive oil), Glycerin, Salt, Leavenings (Sodium acid pyrophosphate, Sodium bicarbonate, Cornstarch, Monocalcium phosphate), Wheat protein, Preservatives (Calcium propionate, Sorbic acid), Dough conditioner (Fumaric acid, Xanthan gum, Mono - and diglycerides, Sodium metabisulfite).

84%

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