Flour Tortilla

Wheat flour is a staple ingredient providing carbohydrates and some protein. It is refined, which means it lacks the fiber and nutrients found in whole grain flour. It is a common allergen and may not be suitable for those with gluten intolerance.

Water is used as a solvent and to provide moisture in the dough. It is essential for the texture and consistency of the tortilla. Water itself does not contribute any calories or nutrients.

Sunflower oil is a seed oil high in omega-6 fatty acids, which can promote inflammation if consumed in excess. It is often extracted using high heat and chemicals, which may degrade its nutritional quality. Compared to healthier oils like olive or coconut, it is less beneficial.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Baking powder is a leavening agent that helps the tortilla rise and become fluffy. It typically contains sodium bicarbonate and an acid like monocalcium phosphate. It is generally safe in moderate amounts but can contribute to sodium intake.