Tortillas, ready-to-bake or -fry, flour, without added calcium
Whole food · Baked Products
Photo: Wikipedia
A soft, unleavened flatbread made from refined wheat flour, water, and fat, ready for a quick bake or fry. It transforms from a pliable disc into a warm, slightly chewy wrapper with a mild, wheaty flavor and a tender, pocket-forming texture. Nutritionally, it's a dense carbohydrate source, delivering over 55 grams of carbs per 100 grams, making it a quick energy fuel.
Calorie split: 11% protein · 69% carbs · 20% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible versatility and speed—it's the ultimate blank canvas for countless fillings, from breakfast tacos to dinner wraps. Its mild flavor and satisfying, chewy texture make it a comforting, familiar staple in many households.
⚠️ Watch-outs & how to enjoy it better
As a refined flour product, it can cause rapid blood-sugar spikes and lacks the nutrients of whole-grain versions. To counteract this, pair it with protein (like beans, eggs, or meat) and healthy fats (like avocado or cheese) to slow digestion, and consider using it as a wrap for a large salad to increase fiber and volume.
Key benefits
- Quick-cooking staple for fast meals
- High in carbohydrates for energy
- Versatile base for both savory and sweet fillings
- Low in sugar, making it a neutral-flavored canvas
- Provides some dietary fiber (3.3g per 100g)
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern flour tortilla is a relatively recent adaptation, as traditional tortillas are made from nixtamalized corn (masa); wheat flour was introduced to the Americas by Spanish colonists.
Full nutrition (USDA data · scales with serving)
| Water | 26.8 g |
| Energy | 325 kcal |
| Energy | 1360 kj |
| Protein | 8.7 g |
| Total lipid (fat) | 7.1 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 55.6 g |
| Fiber, total dietary | 3.3 g |
| Calcium, Ca | 39.0 mg |
| Iron, Fe | 3.3 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 124 mg |
| Potassium, K | 131 mg |
| Sodium, Na | 478 mg |
| Zinc, Zn | 0.71 mg |
| Copper, Cu | 0.27 mg |
| Manganese, Mn | 0.46 mg |
| Selenium, Se | 23.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.53 mg |
| Riboflavin | 0.29 mg |
| Niacin | 3.6 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 123 ug |
| Folic acid | 111 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 201 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 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 | 0.03 g |
| SFA 16:0 | 0.94 g |
| SFA 18:0 | 0.78 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 3.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 1.0 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 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 |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.11 g |
| Threonine | 0.24 g |
| Isoleucine | 0.31 g |
| Leucine | 0.60 g |
| Lysine | 0.21 g |
| Methionine | 0.15 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.43 g |
| Tyrosine | 0.27 g |
| Valine | 0.36 g |
| Arginine | 0.36 g |
| Histidine | 0.20 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.39 g |
| Glutamic acid | 2.9 g |
| Glycine | 0.32 g |
| Proline | 0.98 g |
| Serine | 0.43 g |
FAQ
What's the difference between a flour tortilla and a corn tortilla?
Flour tortillas are made from wheat flour, giving them a softer, more pliable texture and a milder flavor. Corn tortillas are made from ground nixtamalized corn (masa), which gives them a distinct corn flavor, a slightly grainier texture, and they are naturally gluten-free.
Can I eat flour tortillas on a gluten-free diet?
No. Traditional flour tortillas are made from wheat flour and contain gluten. For a gluten-free option, you must choose corn tortillas or tortillas made from alternative flours like cassava or almond.
How should I store leftover cooked tortillas?
Keep them soft by stacking them with parchment paper between each one, then wrapping the stack tightly in aluminum foil or placing them in an airtight container. Store at room temperature for a day or in the refrigerator for up to a week. Reheat in a dry skillet or microwave.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.25 kcal/g · 11% calories from protein · 3.3 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.65 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.