Yellow Corn Tortilla
Prefix 074 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 196 kcal | — |
| Fat | 2.7 g | 4% |
| Carbohydrate | 41.1 g | — |
| of which sugars | 3.6 g | 4% |
| Fibre | 5.4 g | 19% |
| Protein | 3.6 g | — |
| Sodium | 0.02 g | 1% |
Open Food Facts, ODbL, record updated March 17, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
INGREDENTS: Corn flour, propionic acid (to preserve freshness), guar gum, cellulose gum, benzoic acid (preservative), phosphoric acid acidulant), and enzymes (to preserve freshness), True Preserve Liquid Mold-Inhibitor).
- E210Benzoic acidPreservative
- E280Propionic acidPreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Corn flatbreads”: 1.03 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.