The Carbs Nutrition Guide (Grains & Potatoes)
Flour tortilla
Per 100 g as eaten — cooked for grains, pasta, and roots; as sold for bread. One serving = 55 g (Biscuits, croissants, tortillas, English muffins (and similar)), the FDA reference amount (21 CFR 101.12).
GI(glucose = 100)
Below ISO — the only test breaks the ISO GI method (fewer than 10 subjects recruited).
Wheat tortilla (Mexico, 1999), via International GI tables 2021 — Supplemental Table 2, below ISO method (Am J Clin Nutr) (1999)
GL(per 100 g)
7.6 per serving
Below ISO — the only test breaks the ISO GI method (fewer than 10 subjects recruited).
Wheat tortilla (Mexico, 1999), via International GI tables 2021 — Supplemental Table 2, below ISO method (Am J Clin Nutr) (1999)
USDA FoodData Central SR Legacy — Tortillas, ready-to-bake or -fry, flour, refrigerated (FDC 175037) (2019)
Fiber(g/100g)
1.9 g per serving
USDA FoodData Central SR Legacy — Tortillas, ready-to-bake or -fry, flour, refrigerated (FDC 175037) (2019)
Net carbs(g/100g)
25.2 g per serving
USDA FoodData Central SR Legacy — Tortillas, ready-to-bake or -fry, flour, refrigerated (FDC 175037) (2019)
Energy(kcal/100g)
168 kcal per serving
USDA FoodData Central SR Legacy — Tortillas, ready-to-bake or -fry, flour, refrigerated (FDC 175037) (2019)
Protein(g/100g)
4.5 g per serving
USDA FoodData Central SR Legacy — Tortillas, ready-to-bake or -fry, flour, refrigerated (FDC 175037) (2019)
Sodium(mg/100g)
405 mg per serving
USDA FoodData Central SR Legacy — Tortillas, ready-to-bake or -fry, flour, refrigerated (FDC 175037) (2019)
Empty cells mean we do not yet have a method-cited source. Rank on the guide tables is the open-rule champion — not medical advice.