Tortilla, includes plain and from mutton sandwich (Navajo)
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.4 MG | 31% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 4.1 MG | 26% | |
| Pantothenic acid | 0.2 MG | 3% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 98 UG | 25% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin K (phylloquinone) | 0.4 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 70 MG | 5% | |
| Iron, Fe | 3.8 MG | 21% | |
| Magnesium, Mg | 19 MG | 5% | |
| Phosphorus, P | 146 MG | 12% | |
| Potassium, K | 105 MG | 2% | |
| Sodium, Na | 482 MG | 21% | |
| Zinc, Zn | 0.3 MG | 3% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.3 MG | 12% | |
| Selenium, Se | 16.6 UG | 30% |
Nutrition Highlights
- Very low in fat (1.0g per 100g).
- Good source of Iron, Fe (21% DV).
- Good source of Sodium, Na (21% DV).
- Good source of Selenium, Se (30% DV).
- Good source of Thiamin (31% DV).
- Good source of Niacin (26% DV).
About Tortilla, includes plain and from mutton sandwich (Navajo)
A versatile staple in many cuisines, this flatbread, can be found in a range of forms from simple, unleavened circles to hearty Navajo-style versions. The nutritional profile offers a significant source of carbohydrates, providing energy for the body. It also contains a moderate amount of protein and a small amount of fat. Fiber content is present, contributing to digestive health, though it can vary depending on the type and ingredients used. While a convenient base for meals, those managing their calorie intake should be mindful of portion sizes, as the carbohydrate content can quickly add up.
This bread is incredibly adaptable in the kitchen. It acts as the perfect wrap for savory fillings, a base for pizzas, or a companion to soups and stews. Plain versions are commonly used for tacos, burritos, and quesadillas, while the Navajo variant, often made with variations in flour and cooking methods, is a delicious component in traditional dishes like the Navajo taco, often served with seasoned meats, beans, and fresh toppings. Consider the toppings and fillings to add more nutrients and balance to your meal.
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