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Nutrition - Facts for Tortillas, ready-to-bake or -fry, flour
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Tortillas, ready-to-bake or -fry, flour.
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per common measure #2

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Tortillas, ready-to-bake or -fry, flour

Calories 312 Calories from Fat 68
(22%)
 [1]
% Total Quantity
Total Fat 8g 8%
Saturated Fat 2g 2%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 636mg 0.64%
Potassium 155mg 0.16%
Total Carbohydrate 51g 51%
Protein 8g 8%


NutrientQuantityUnits
Alanine 0.29 g
Alcohol, ethyl 0.00 g
Arginine 0.36 g
Ash 2.39 g
Aspartic acid 0.39 g
Betaine 5.30 mg
Caffeine 0.00 mg
Calcium, Ca 129.00 mg
Carbohydrate, by difference 51.35 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 7.90 mg
Copper, Cu 0.14 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.18 g
Energy 312.00 kcal
Energy 1305.00 kJ
Fatty acids, total monounsaturated 3.89 g
Fatty acids, total polyunsaturated 1.58 g
Fatty acids, total saturated 1.89 g
Fiber, total dietary 3.10 g
Fluoride, F 32.70 mcg
Folate, DFE 168.00 mcg_DFE
Folate, food 12.00 mcg
Folate, total 104.00 mcg
Folic acid 92.00 mcg
Glutamic acid 2.85 g
Glycine 0.32 g
Histidine 0.20 g
Iron, Fe 3.34 mg
Isoleucine 0.31 g
Leucine 0.60 g
Lutein + zeaxanthin 12.00 mcg
Lycopene 0.00 mcg
Lysine 0.21 g
Magnesium, Mg 22.00 mg
Manganese, Mn 0.50 mg
Methionine 0.15 g
Niacin 3.57 mg
Pantothenic acid 0.16 mg
Phenylalanine 0.43 g
Phosphorus, P 124.00 mg
Potassium, K 155.00 mg
Proline 0.98 g
Protein 8.29 g
Retinol 0.00 mcg
Riboflavin 0.27 mg
Selenium, Se 22.20 mcg
Serine 0.43 g
Sodium, Na 636.00 mg
Sugars, total 1.92 g
Theobromine 0.00 mg
Thiamin 0.54 mg
Threonine 0.24 g
Total lipid (fat) 7.75 g
Tryptophan 0.11 g
Tyrosine 0.27 g
Valine 0.36 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.05 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.19 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 3.40 mcg
Water 30.22 g
Zinc, Zn 0.54 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 3a". 2000 Beltsville MD

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