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  2. Mexican Dinner Mixes
  3. Flour Tortillas
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Mexican Dinner Mixes · 0016916201837

Flour Tortillas

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour52.4%—›
  • Wheat flour26.5%—›
  • Barley malt flour12.9%—›
  • E3756.5%—
  • Reduced iron3.2%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • And folic acid0.8%—›
  • Water23.8%—›
  • Vegetable fat11.9%—
  • Partially hydrogenated soybean oil6%—›
  • Cottonseed oil6%—›
  • Beef fat6%—›
  • Soya oil3%—›
  • Beef fat1.5%—›
  • Vitamin E0.7%—›
  • E3210.4%⚠ Moderate
  • Added to help protect flavor0.4%—
  • E900a0.2%—
  • Anti foaming agent0.2%—›
  • And contains 2% and less of<0.1%—
  • Salt<0.1%—›
  • Whey<0.1%—›
  • E920<0.1%—
  • Yeast<0.1%—›
  • E491—
  • E300—
  • E282⚠ Low
  • E202—
  • E263—
  • To preserve freshness—
  • Sodium meatabisulfite—
  • E460i—
  • E341ii—
  • Flour treatment agent—
  • Calcium phosphates (E341)⚠ Low
Show original label text

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, and folic acid), water, vegetable shortening (partially hydrogenated soybean oil and partially hydrogenated cottonseed oil), beef fat, soybean oil and partially hydrogenated beef fat, tocopherol and bht (added to help protect flavor), dimethylpolysiloxane, (antifoaming agent), and contains 2% or less of: salt, whey (milk), l-cysteine hydrochloride, yeast, sorbitan monostearate, ascorbic acid, calcium propionate, potassium sorbate, calcium acetate (to preserve freshness), sodium meatabisulfite, microcrystalline cellulose and dicalcium phosphate (dough conditioners).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Butylated hydroxytoluene (BHT)Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01SOAPCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03TALLOWCompoundNot assessed
  4. 04Beef fatCompoundNot assessed
  5. 05SOYBEAN OILCompoundNot assessed
  6. 06.ALPHA.-TOCOPHEROL, D-CompoundNot assessed
  7. 07.ALPHA.-TOCOPHEROL ACETATE, D-CompoundNot assessed
  8. 08[2,5,7,8-tetramethyl-2-(4,8,12-trimethyltridecyl)-3,4-dihydrochromen-6-yl] acetateCompoundNot assessed
  9. 09Vitamin EActiveNot assessed
  10. 10Whey, protein-freeCompoundNot assessed
  11. 11WHEYCompoundNot assessed
  12. 12YEASTCompoundNot assessed

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