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FLOUR TORTILLAS

Mexican Dinner Mixes Target Stores Branded
311 Calories
6.7g Protein
51.1g Carbs
8.9g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 311
% Daily Value*
Total Fat 8.9g 11%
Saturated Fat 4.4g 22%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 778mg 34%
Total Carbohydrate 51.1g 19%
Dietary Fiber 0g 0%
Total Sugars 2.2g
Protein 6.7g 13%
Vitamin D 0mcg 0%
Calcium 200mg 15%
Iron 4.4mg 25%
Potassium 89mg 2%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 6.7g 10%
Carbs 51.1g 77%
Fat 8.9g 13%

Minerals

Nutrient Amount % DV
Calcium, Ca 200 MG 15%
Iron, Fe 4.4 MG 25%
Potassium, K 89 MG 2%
Sodium, Na 778 MG 34%

Nutrition Highlights

  • Good source of Iron, Fe (25% DV).
  • Good source of Sodium, Na (34% DV).

About FLOUR TORTILLAS

FLOUR TORTILLAS is a calorie-dense food with 311 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 6.7g of protein, 51.1g of carbohydrates, and 8.9g of fat. This food belongs to the Mexican Dinner Mixes category.

Ingredients

BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE SHORTENING (INTERESTERIFIED SOYBEAN OIL), BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), SALT, DISTILLED MONOGLYCERIDES, CALCIUM PROPIONATE AND POTASSIUM SORBATE (TO PRESERVE FRESHNESS), FUMARIC ACID, CELLULOSE GUM, DOUGH CONDITIONER (SODIUM METABISULFITE), ENZYMES.

Dietary Information

Notable micronutrients in FLOUR TORTILLAS include Sodium, Na (34% DV) , and Iron, Fe (25% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 311 calories per 100 grams, FLOUR TORTILLAS gets 9% of its calories from protein, 66% from carbohydrates, and 26% from fat. This is moderately high, similar to many cooked grains and dairy products.

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