Vallarta corn tortillas
Summary
Vallarta corn tortillas contain preservatives like propionic acid, which are synthetic additives used to extend shelf life but may cause digestive issues in some individuals. The product is moderately processed, which limits its score, and the presence of these additives detracts from the overall ingredient quality. However, the base ingredients like corn and water are simple and recognizable, providing some nutritional value.
At a glance
Key ingredients 6
CornNeutral
Corn is a staple grain that provides carbohydrates and some fiber. It is minimally processed when used in whole form. However, it lacks significant protein or healthy fats compared to other grains.
Benefits
Provides carbohydrates and fiber, which can be part of a balanced diet.
WaterNeutral
Water is used as a solvent and to provide moisture in food products. It is essential for hydration and does not contribute calories. It is a neutral ingredient with no direct nutritional impact.
Benefits
Essential for hydration and does not contribute calories.
Corn FlourNeutral
Corn flour is a processed form of corn used to provide structure and texture in tortillas. It is a source of carbohydrates and some fiber. However, it is less nutritious than whole corn due to processing.
Benefits
Provides carbohydrates and some fiber, contributing to energy intake.
PreservativeBad
Preservatives are added to extend shelf life and prevent spoilage. They can be synthetic and may have potential health concerns with long-term consumption. The specific type of preservative is not identified, which limits detailed analysis.
Risks
Potential health concerns with long-term consumption, including possible allergic reactions or sensitivities.
Benefits
Helps extend shelf life and prevent spoilage, reducing food waste.
Propionic AcidBad
Propionic acid is a preservative used to inhibit mold and bacterial growth. It is a synthetic additive that can cause digestive issues in sensitive individuals. Its use is common in baked goods to extend shelf life.
Risks
May cause digestive issues or allergic reactions in sensitive individuals.
Benefits
Effective in preventing mold and bacterial growth, extending the product's shelf life.
Phosphoric AcidNeutral
Phosphoric acid is used to acidify foods and beverages, providing a tangy flavor. It is a common additive in processed foods and is generally recognized as safe in small amounts. However, excessive consumption may affect bone health.
Risks
Excessive consumption may affect bone health due to potential interference with calcium absorption.
Benefits
Provides tangy flavor and acts as a preservative in food products.
Processing
Processed Foods
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