Corn tortilla
Summary
This corn tortilla is processed and contains calcium propionate, a synthetic preservative that can cause allergic reactions or digestive issues in some individuals. While it lacks other harmful additives like artificial dyes or seed oils, the presence of this preservative and its processed nature limit its healthiness compared to cleaner alternatives.
At a glance
Key ingredients 4
Ground Yellow CornNeutral
Ground yellow corn is a staple ingredient in many traditional foods, providing carbohydrates and some fiber. It is minimally processed, retaining most of its natural nutrients. However, it lacks significant protein and essential fatty acids.
Benefits
Provides carbohydrates for energy and contains some fiber, which aids in digestion.
WaterNeutral
Water is a fundamental ingredient used to hydrate and bind the dough. It is essential for the texture and pliability of the tortilla. Being a natural and unprocessed component, it does not contribute any calories or nutrients.
Benefits
Essential for hydration and contributes to the texture of the tortilla.
Calcium PropionateBad
Calcium propionate is a preservative used to extend shelf life by inhibiting mold growth. It is a synthetic additive and not naturally occurring in foods. Some individuals may experience allergic reactions or digestive issues.
Risks
May cause allergic reactions or digestive discomfort in sensitive individuals.
Benefits
Helps prevent mold growth, extending the product's shelf life.
Trace of LimeNeutral
Trace of lime is used in the nixtamalization process, which enhances the nutritional profile of corn by increasing calcium content. It is a traditional method that improves the texture and flavor of the tortilla. The amount used is minimal and does not significantly alter the nutritional content.
Benefits
Enhances calcium content and improves the texture and flavor of the tortilla.
Processing
Processed Foods
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