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Tortilla

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Tortilla

75 Good
$2.78 · 10 count
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Summary

This tortilla is made from simple ingredients like all-purpose flour, water, fat, and salt, which contributes to a relatively clean label. However, it is considered processed due to the use of refined flour and added fat, which limits its score. The absence of harmful additives or artificial ingredients is a positive aspect, but the processing level prevents it from achieving a higher rating.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Tortillas And Wraps

Key ingredients 4

All-purpose flour
Neutral

All-purpose flour is a refined wheat flour commonly used in baking. It lacks the bran and germ found in whole wheat flour, reducing its fiber and nutrient content. While it provides structure and texture to baked goods, it offers limited nutritional benefits.

Risks

May contribute to blood sugar spikes due to its high glycemic index and low fiber content.

Benefits

Provides carbohydrates for energy and is versatile in various culinary applications.

Water
Neutral

Water is a fundamental ingredient used to hydrate and bind ingredients in dough. It is essential for the formation of gluten in wheat-based products. Water itself does not provide nutritional value but is crucial for the texture and consistency of the product.

Benefits

Essential for hydration and necessary for the dough formation process.

See more about Water →
Fat
Neutral

The type of fat used is unspecified, which affects its health impact. If a healthy fat like olive oil or butter is used, it can provide beneficial fatty acids. However, if a seed oil is used, it may have negative health implications due to high omega-6 content.

Risks

Potential health risks depend on the type of fat used; seed oils may promote inflammation.

Benefits

Fats are essential for flavor and texture, and healthy fats can support heart health.

Salt
Neutral

Salt is used to enhance flavor and act as a preservative in food products. It is a common ingredient in baked goods to improve taste and control yeast activity. While necessary in small amounts, excessive consumption can lead to health issues.

Risks

High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.

Benefits

Enhances flavor and plays a role in dough fermentation and preservation.

See more about Salt →

Processing

Group 3 · Processed

Processed Foods

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