Juantonio’s Tortilla Chips

Juantonio’s
65 Fair
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Summary

The tortilla chips are made from yellow stoneground corn and have a relatively short ingredient list, which is positive. However, the use of canola oil, a seed oil high in omega-6 fatty acids, is a concern due to its potential inflammatory effects and the processing methods involved in its extraction. Additionally, the product is processed, which limits its overall health rating despite the absence of artificial additives or preservatives.

At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Dominguez Family Foods
Category Sn Salty Snacks

Key ingredients 4

Yellow stoneground corn
Neutral

Yellow stoneground corn is a whole grain that provides dietary fiber and essential nutrients. It is minimally processed compared to refined corn products. However, it lacks the nutrient density of more diverse grains.

Benefits

Provides dietary fiber and essential nutrients like B vitamins and magnesium.

Canola oil
Very Bad

Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often extracted using chemical solvents and high heat, which may degrade its nutritional quality. Compared to healthier oils like olive or avocado, canola oil is less beneficial.

Risks

High omega-6 content may promote inflammation when consumed in excess.

See more about Canola oil →
Salt
Neutral

Salt is used to enhance flavor but should be consumed in moderation to avoid health issues. Excessive salt intake can lead to hypertension and cardiovascular problems. It is a common ingredient in processed foods.

Risks

Excessive consumption can lead to hypertension and cardiovascular issues.

Benefits

Enhances flavor and is essential for various bodily functions in moderation.

See more about Salt →
Trace of lime (calcium hydroxide)
Neutral

Calcium hydroxide is used in the nixtamalization process to improve the nutritional profile of corn. It helps in making certain nutrients more bioavailable. However, it is present in trace amounts and does not significantly impact the overall nutritional value.

Benefits

Improves the bioavailability of nutrients in corn through the nixtamalization process.

Processing

Group 3 · Processed

Processed Foods

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