TORTILLAS DE MAÍZ FAMILAR

70 Good
$33.00
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Summary

This product contains simple ingredients like masa harina, salt, water, and baking powder, which contribute to a relatively clean label. The processing level is moderate, but the absence of harmful additives such as seed oils, artificial dyes, or preservatives supports a favorable score. The tortillas are a processed food, which limits the maximum score, but the ingredient quality remains commendable.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Category Tortillas And Wraps

Key ingredients 4

Masa harina
Neutral

Masa harina is a traditional corn flour used in making tortillas. It is processed through nixtamalization, which enhances the nutritional profile by increasing calcium content and making niacin more bioavailable. However, it lacks significant protein or healthy fats.

Benefits

Provides a source of carbohydrates and some essential minerals due to the nixtamalization process.

Salt
Neutral

Salt is used as a seasoning and preservative in many food products. It enhances flavor but does not provide nutritional benefits beyond sodium. Excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

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Water
Neutral

Water is a fundamental ingredient used to hydrate and bind the dough. It is essential for the texture and consistency of the tortillas. Water itself does not provide nutritional value.

Benefits

Crucial for hydration and necessary for various bodily functions.

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Baking powder
Neutral

Baking powder is a leavening agent that helps dough rise by releasing carbon dioxide. It typically contains a combination of an acid and a base, such as cream of tartar and baking soda. It is used in small quantities and does not significantly impact nutritional value.

Risks

Excessive consumption can lead to an imbalance in electrolytes, but this is unlikely in typical culinary use.

Benefits

Facilitates the rising of dough, improving texture and volume of baked goods.

Processing

Group 3 · Processed

Processed Foods

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