WHEAT CARB CHOPPER TORTILLAS, WHEAT
* 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 | |
|---|---|---|---|
| Calcium, Ca | 255 MG | 20% | |
| Iron, Fe | 2.8 MG | 16% | |
| Potassium, K | 0 MG | 0% | |
| Sodium, Na | 575 MG | 25% |
Nutrition Highlights
- Good source of protein with 15.7g per 100g.
- High in dietary fiber (13.7g per 100g), supporting digestive health.
- Good source of Calcium, Ca (20% DV).
- Good source of Sodium, Na (25% DV).
About WHEAT CARB CHOPPER TORTILLAS, WHEAT
WHEAT CARB CHOPPER TORTILLAS, WHEAT is a moderate-calorie food with 196 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 15.7g of protein, 25.5g of carbohydrates, and 6.9g of fat. It also contributes 13.7g of dietary fiber per serving. This food belongs to the Mexican Dinner Mixes category.
Ingredients
WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, CONTAINS ONE OF THE FOLLOWING: (EXPELLER PRESSED CANOLA OIL, SOYBEAN OIL OR SAFFLOWER OIL), CELLULOSE, SOY FLOUR, OAT FIBER, SOY LECITHIN, MONO-AND DIGLYCERIDES, PRESERVATIVES (FUMARIC ACID, CALCIUM PROPIONATE), SALT, GUAR GUM, ALUMINUM-FREE LEAVENING (SODIUM ACID PHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE) POTASSIUM SORBATE (TO PRESERVE FRESHNESS), SMC GUM, SODIUM METABISULFITE (DOUGH CONDITIONER).
Dietary Information
WHEAT CARB CHOPPER TORTILLAS, WHEAT is considered high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in WHEAT CARB CHOPPER TORTILLAS, WHEAT include Sodium, Na (25% DV) , and Calcium, Ca (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 196 calories per 100 grams, WHEAT CARB CHOPPER TORTILLAS, WHEAT gets 32% of its calories from protein, 52% from carbohydrates, and 32% from fat. This is moderate, similar to many lean proteins and whole grains.
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