Grain
Tortilla
Tortilla is a thin unleavened round of nixtamalised corn masa or wheat flour, cooked on a hot griddle. Corn tortillas are foundational to Mexican and Central American cookery; flour tortillas dominate northern Mexican and Tex-Mex wraps and burritos. Freshness, masa quality, and diameter change pliability for tacos, enchiladas, quesadillas, and chips when fried.
Also known as: Tortilla, Tortilla, Tortilla, Tortilla (potato omelette cross-ref naming)
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.38 g
- Saturated Fat 0.52 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.15 g
- Cholesterol 0 mg
- Sodium 4.71 mg
- Salt 0.01 g
- Total Carbohydrate 73.6 g
- Dietary Fibre 6.12 g
- Total Sugars 0.95 g
- Complex / starch 63.8 g
- Protein 9.52 g
- Water 11.2 g
- Energy 315 kcal
- Water 11.2 g
- Carbohydrates 73.6 g
- Sugars 0.95 g
- Monosaccharides 0.66 g
- Disaccharides 0.29 g
- Starch 63.8 g
- Amylose 16 g
- Amylopectin 47.9 g
- Digestible Starch 54.3 g
- Resistant Starch 6.38 g
- Fibre 6.12 g
- Soluble Fibre 2.14 g
- Insoluble Fibre 3.98 g
- Protein 9.52 g
- Plant Protein 9.04 g
- Fat 2.38 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.15 g
- Vitamins 58.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.69 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 26.5 µg
- Vitamin C 2 mg
- Vitamin E 0.69 mg
- Vitamin K 1.7 µg
- Minerals 245 mg
- Major Minerals 239 mg
- Trace Minerals 6.6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.69 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 26.5 · vitamin-e: 0.69 · vitamin-k: 1.7 ·
Minerals
Sodium: 4.71 · Potassium: 177 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.
In the kitchen
Culinary partners and combinations that usually underperform with Tortilla.
Usually avoid with
Often clash in flavour or tradition
History
Nixtamalised corn tortillas became the daily bread of Mesoamerican civilisations.
Wheat flour tortillas developed in northern New Spain where wheat cultivation expanded.
Mechanical tortilla presses and factories industrialised urban tortilla supply.
Packaged tortillas and chips globalised Mexican flatbread formats worldwide.