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  2. Mexican Dinner Mixes
  3. Tortillas sonora flour tortillas
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Mexican Dinner Mixes · 0075450199864

Tortillas sonora flour tortillas

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour52.8%—›
  • Wheat flour26.9%—›
  • Barley malt flour13%—›
  • E3756.5%—
  • Reduced iron3.2%—›
  • Thiamin mononitrate riboflavin1.6%—
  • Folic acid1.6%—›
  • Water23.6%—›
  • Soya bean11.8%—›
  • Cottonseed oils5.9%—›
  • Soya oil3%—›
  • Salt0.8%—›
  • E4710.8%—
  • E2820.7%⚠ Low
  • Preservative0.7%—
  • Sugar—›
  • Baking powder—
  • Corn starch—›
  • E450i—
  • E500ii—
  • E341i—
  • E297—
  • Wheat gluten—›
  • Potato starch—›
  • E412—
  • E415—
  • E920—
  • Flour treatment agent—
  • Enzyme—›
  • E2230.7%⚠ Moderate
  • Flour treatment agent0.7%—
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate riboflavin, folic acid), water, partially hydrogenated soybean and cottonseed oils, soybean oil, salt, mono-and diglycerides, calcium propionate (preservative), sugar, baking powder (cornstarch, sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), fumaric acid, wheat gluten, potato starch, guar gum, xanthan gum, l cysteine (dough conditioner), enzyme, sodium metabisulfite (dough conditioner).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium metabisulphiteSulphite; asthma/allergic-type reactions.
  • 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. 01SOAPCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SOYBEANCompoundNot assessed
  4. 04COTTONSEED OILCompoundNot assessed
  5. 05SOYBEAN OILCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07SUGARCompoundNot assessed
  8. 08GLUTENCompoundNot assessed
  9. 09STARCH 1551CompoundNot assessed
  10. 10Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  11. 11Hydratase, phosphoenolpyruvateCompoundNot assessed

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