Tortillas, ready-to-bake or -fry, corn
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 218 kcalEnergy
- 5.7 gProtein
- 2.85 gFat
- 44.64 gCarbohydrate
| Nutrient | Per 100 g | 1 oz | Source field |
|---|---|---|---|
| Energy | 218 kcal | 62 kcal | 1008 Energy |
| Energy (kJ) | 912 kJ | 259 kJ | 1062 Energy |
| Protein | 5.7 g | 1.6 g | 1003 Protein |
| Fat | 2.85 g | 0.81 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 0.453 g | 0.13 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 0.692 g | 0.2 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.419 g | 0.4 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 0 mg | 0 mg | 1253 Cholesterol |
| Carbohydrate | 44.64 g | 12.7 g | 1005 Carbohydrate, by difference |
| Sugars | 0.88 g | 0.25 g | 2000 Total Sugars |
| Dietary fibre | 6.3 g | 1.8 g | 1079 Fiber, total dietary |
| Sodium | 45 mg | 13 mg | 1093 Sodium, Na |
| Potassium | 186 mg | 53 mg | 1092 Potassium, K |
| Calcium | 81 mg | 23 mg | 1087 Calcium, Ca |
| Iron | 1.23 mg | 0.35 mg | 1089 Iron, Fe |
| Water | 45.89 g | 13 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 oz | 28.4 g | 62 | 1.6 | 0.81 | 12.7 | 0.25 | 1.8 | 13 |
| 1 enchilada | 19 g | 41 | 1.1 | 0.54 | 8.5 | 0.17 | 1.2 | 8.6 |
| 1 tortilla | 24 g | 52 | 1.4 | 0.68 | 10.7 | 0.21 | 1.5 | 11 |
| Quantity not specified | 77 g | 168 | 4.4 | 2.2 | 34.4 | 0.68 | 4.9 | 35 |
| 1 small | 18 g | 39 | 1 | 0.51 | 8 | 0.16 | 1.1 | 8.1 |
| 1 medium | 28 g | 61 | 1.6 | 0.8 | 12.5 | 0.25 | 1.8 | 13 |
| 1 large | 44 g | 96 | 2.5 | 1.3 | 19.6 | 0.39 | 2.8 | 20 |
| 1 extra large | 65 g | 142 | 3.7 | 1.9 | 29 | 0.57 | 4.1 | 29 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:175036
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Bread and bakery
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Tortillas, ready-to-bake or -fry, corn (official name from the source)
- Français: Tortillas, prêtes à cuire ou à frire, maïs (machine-translated, confirmed by a second independent pass)
- Deutsch: Tortillas, back- oder frittierfertig, Mais (machine-translated, confirmed by a second independent pass)
- Italiano: Tortillas, pronte da cuocere o friggere, mais (machine-translated, confirmed by a second independent pass)
- Español: Tortillas, listas para hornear o freír, maíz (machine-translated, confirmed by a second independent pass)
Other analyses of the same food
USDA publishes more than one analysis of this food. NutrientGraph serves the record above; the others are available through the API.
- Tortilla, corn, shelf stable (fdc:2758997)
Related foods
- Tortillas, ready-to-bake or -fry, flour, refrigerated
- Bread, white, commercially prepared (includes soft bread crumbs)
- Rolls, hamburger or hotdog, plain
- Bread, crumbs, dry, grated, plain
- Pie crust, standard-type, frozen, ready-to-bake, enriched, baked
- Leavening agents, baking powder, double-acting, sodium aluminum sulfate
- Leavening agents, yeast, baker's, active dry
- Bread, Italian
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:175036" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.