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  • Ingredient Spotlight

Corn Tortillas: 60 kcal, 1 g Fat & 40 mg Calcium per 30-g Disc

Stone-ground masa dough pressed and flash-cooked into pliable rounds—gluten-free wraps rich in niacin-boosting lime-calcium.

0.0(0)
FTINPWV
Corn Tortillas: 60 kcal, 1 g Fat & 40 mg Calcium per 30-g Disc
VeganGluten-FreeFiber

What Are Tortillas?

Thin **corn cakes** made from nixtamalized *masa harina* (lime-treated maize) or **flour tortillas** from wheat, lard and baking powder. Focus here is traditional corn tortillas.

Nutrition (1 corn tortilla, 30 g)

|Calories|Carbs|Fiber|Protein|Fat|Calcium|Sodium| |---|---|---|---|---|---|---| |60 kcal|12 g|1.4 g|1.2 g|1 g|40 mg (3 %)|10 mg|

Benefits

- **Nixtamalization** unlocks niacin & adds calcium from food-grade lime. - Naturally **gluten-free**; suits tacos for celiac diets. - Low fat, portion-controlled base for handheld meals.

Drawbacks

- Refined carbs spike glucose if over-filled with fatty toppings. - Packaged tortillas may add **350 mg sodium** & preservatives—check labels. - Flour tortillas contain gluten and more saturated fat (lard/shortening).

Flavour & Texture

Mild **toasted-corn aroma**, soft-chewy when warm, chars to nutty edges on a hot comal.

Culinary Uses & Storage

- Heat 15 s per side on a dry skillet to revive pliability. - **Tacos, enchiladas, chilaquiles, tortilla chips**. - Keep sealed at ≤ 4 °C 7 days; freeze stacks up to 6 months, thaw in fridge.
  • 1. Tortillas

    Values given for one 30-g 15-cm nixtamalized corn tortilla

Comments

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