At a glance
Summary
The Vallarta corn tortillas contain a moderate level of processing with the inclusion of preservatives like propionic acid and phosphoric acid, which are used to extend shelf life but do not contribute nutritional benefits. While the primary ingredients such as corn and corn flour are relatively simple, the presence of these additives and the processed nature of the product limit its healthfulness compared to more minimally processed alternatives.
Key ingredients 6
CornGood
Beneficial ingredient — whole-food or functional value in this product class.
See more about Corn →WaterNeutral
Water is a neutral ingredient essential for processing but does not contribute beneficial or harmful qualities.
See more about Water →PreservativeBad
Preservatives are added to extend shelf life but can sometimes cause sensitivities or reduce the natural quality of the product.
Propionic AcidBad
Propionic acid is used as a preservative and may cause sensitivities in some consumers, with limited nutritional benefit.
See more about Propionic Acid →Phosphoric AcidBad
Phosphoric acid is added for acidity control but can contribute to acidity imbalance and is considered less healthy.
See more about Phosphoric Acid →Corn FlourVery Bad
Corn flour is a refined product that may lack fiber and nutrients compared to whole corn, and processing can introduce additives.
See more about Corn Flour →Processing
Processed Foods
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