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  2. Mexican Dinner Mixes
  3. Flour tortillas
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Mexican Dinner Mixes · 0085239341636

Flour tortillas

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Fortified wheat flour53.6%—
  • Flour27.3%—›
  • Barley malt flour13.1%—›
  • E3756.6%—
  • Reduced iron3.3%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water23.2%—›
  • Soya oil11.6%—›
  • Hydrogenated vegetable oil5.8%—›
  • Contains one and more of the following2.9%—
  • Cottonseed oil2.9%—›
  • Soya oil2.9%—›
  • With mono- and diglycerides and citric acid2.9%—
  • Contains 2% and less of1.5%—
  • Raising agent0.7%—
  • E450i0.7%—
  • E500ii0.7%—
  • Corn starch0.4%—›
  • E341i0.2%—
  • Salt<0.1%—›
  • Preservative<0.1%—
  • E282<0.1%⚠ Low
  • E202<0.1%—
  • Potato starch with monoglyceride<0.1%—
  • E471<0.1%—
  • E297<0.1%—
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Bleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, hydrogenated vegetable oil (contains one or more of the following: cottonseed oil, soybean oil) with mono - and diglycerides and/or citric acid, contains 2% or less of: leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, mono-calcium phosphate), salt, preservatives (calcium propionate, potassium sorbate), potato starch with monoglyceride, mono - and diglycerides, fumaric acid.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • 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.
  • DiphosphatesInorganic 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. 01AQUAHydrationNot assessed
  2. 02SOYBEAN OILCompoundNot assessed
  3. 03Fats and Glyceridic oils, vegetable, hydrogenatedCompoundNot assessed
  4. 04STARCH 1551CompoundNot assessed
  5. 05Starch, oxidizedCompoundNot assessed
  6. 06AmylodextrinCompoundNot assessed
  7. 07CORN STARCHCompoundNot assessed
  8. 08SALTCompoundNot assessed

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