Corn & Wheat Taco Tortilla
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 294 kcal | 15% |
| Fat | 4.6 g | 7% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 54.0 g | 21% |
| of which sugars | 6.0 g | 7% |
| Fibre | 2.9 g | — |
| Protein | 7.6 g | 15% |
| Salt | 0.88 g | 15% |
Open Food Facts, ODbL, record updated 16 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Maize Flour (35%). Wheatflour*. Water Palm Oil. • . Humectant: Glycerol Wheat Gluten - Sugar - Raising Agent: E450, Sodium Bicarbonate Acidity Regulator: Citric Acid - Dried Fermented Wheatflour. Emulsifier: E471 Salt Turmeric. Inactive Yeast Wheat Starch Yeast (Yeast. Vitamin D Yeast). *Fortified with Calcium, Iron, Vitamins B3, B1 and Folic Acid.
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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