Corn tortilla portion

  • Vegetarian

Derived from ingredients – check the package label.

Separate side for four servings.

4 servingsFinal yield 240 g

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Ingredients

  • 240 gTortillas, ready-to-bake or -fry, corn, without added salt

Method

  1. Remove the bread from its packaging.
  2. Optionally warm it dry in a pan or oven.
  3. Divide into four equal portions.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
532.8 kcal
Protein
13.7 g
Fat
6 g
Total carbohydrate (by difference)
111.8 g
Total dietary fibre (USDA)
12.5 g
Saturated fatty acids
0.8 g
Sodium
26.4 mg
Salt (sodium × 2.5)
0.07 g

Per serving

Energy
133.2 kcal
Protein
3.4 g
Fat
1.5 g
Total carbohydrate (by difference)
28 g
Total dietary fibre (USDA)
3.1 g
Saturated fatty acids
0.2 g
Sodium
6.6 mg
Salt (sodium × 2.5)
0.02 g

Per 100 g of finished food

Energy
222 kcal
Protein
5.7 g
Fat
2.5 g
Total carbohydrate (by difference)
46.6 g
Total dietary fibre (USDA)
5.2 g
Saturated fatty acids
0.33 g
Sodium
11 mg
Salt (sodium × 2.5)
0.03 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Some process effects could not be resolved in this calculation.

Allergens

May contain: Gluten, Egg, Milk

Derived from ingredients – check the package label.

Food data sources

  • USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal