Tortilla, corn, shelf stable
Whole food · Baked Products
Photo: Wikipedia
A shelf-stable corn tortilla is a thin, unleavened flatbread made from nixtamalized corn masa, offering a distinct earthy, slightly tangy flavor and a pliable yet sturdy texture. Its nutritional profile is negligible in calories and macronutrients per 100g, making it a virtually calorie-neutral vessel for other ingredients. The primary value lies in its convenience and role as a staple carbohydrate source in many diets.
💚 Why it's loved
People love it for its authentic, earthy corn flavor and incredible versatility as a sturdy, portable wrap for everything from tacos to quesadillas. It's a cultural cornerstone in Mexican cuisine, deeply tied to tradition and communal meals.
⚠️ Watch-outs & how to enjoy it better
The texture can become dry or brittle if not heated properly, and some commercial versions may contain added sodium or preservatives. To counteract dryness, warm them briefly on a dry skillet or comal to restore pliability; to manage sodium, look for low-sodium brands or use them in moderation within a balanced meal.
Key benefits
- Long shelf life without refrigeration
- Naturally gluten-free (when made with 100% corn)
- Provides a source of complex carbohydrates and dietary fiber
- Versatile base for countless sweet and savory dishes
- Often fortified with calcium and iron in commercial production
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of nixtamalization, which involves soaking corn in an alkaline solution (like lime water), was developed by ancient Mesoamerican cultures and is what makes the nutrients in corn, like niacin, bioavailable to humans.
Full nutrition (USDA data · scales with serving)
| Water | 48.4 g |
| Ash | 0.76 g |
| Calcium, Ca | 35.2 mg |
| Iron, Fe | 0.79 mg |
| Magnesium, Mg | 45.2 mg |
| Phosphorus, P | 149 mg |
| Potassium, K | 168 mg |
| Sodium, Na | 34.9 mg |
| Zinc, Zn | 0.93 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.22 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.1 mg |
| Biotin | 3.5 ug |
| Folate, total | 71.9 ug |
Fat & fatty acid profile (per 100g)
Estimated from Tortillas, ready-to-bake or -fry, flour, shelf stable — USDA does not publish this profile for Tortilla.
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.73 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.45 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.7 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.39 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.01 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Tortillas, ready-to-bake or -fry, flour, shelf stable — USDA does not publish this profile for Tortilla.
| Tryptophan | 0.08 g |
| Threonine | 0.18 g |
| Isoleucine | 0.23 g |
| Leucine | 0.46 g |
| Lysine | 0.15 g |
| Methionine | 0.12 g |
| Cystine | 0.14 g |
| Phenylalanine | 0.34 g |
| Tyrosine | 0.20 g |
| Valine | 0.27 g |
| Arginine | 0.27 g |
| Histidine | 0.15 g |
| Alanine | 0.21 g |
| Aspartic acid | 0.28 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.24 g |
| Proline | 0.77 g |
| Serine | 0.33 g |
FAQ
How do I keep shelf-stable corn tortillas from cracking?
Warm them for a few seconds on a dry, hot skillet or comal, then wrap them in a clean kitchen towel to steam and become pliable.
Are corn tortillas gluten-free?
Yes, traditional corn tortillas made from 100% corn masa are naturally gluten-free, but always check labels for potential cross-contamination or added wheat flour.
What is the difference between corn and flour tortillas?
Corn tortillas are made from nixtamalized corn masa and have a distinct earthy flavor, while flour tortillas are made from wheat flour and are softer and more pliable.
Dietary load (calculated from USDA values)
Sodium-to-potassium ratio: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.