Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
arrow_upward

Low Carb Traditional Flour Soft Taco Tortillas - La Tortilla Factory

Low Carb Traditional Flour Soft Taco Tortillas - La Tortilla Factory

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode:
0078858520346(EAN / EAN-13) 078858520346 (UPC / UPC-A)

Brands: La Tortilla Factory

Labels, certifications, awards: No GMOs, Non GMO project
Non GMO project

Countries where sold: United States, World

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score UNKNOWN

    Missing category
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    Could you add the information needed to compute the Nutri-Score? Add a category

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 697 kj
    (166 kcal)
    Fat 5.952 g
    Saturated fat 2.381 g
    Carbohydrates 35.714 g
    Sugars 2.381 g
    Fiber ?
    Proteins 11.905 g
    Salt 1.488 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

  • icon

    32 ingredients


    WATER, CELLULOSE FIBER, ENRICHED WHEAT FLOUR (UNBLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR), WHEAT GLUTEN, PALM FRUIT OIL, CONTAINS 2% OR LESS OF EACH OF: CELLULOSE GUM, CITRIC ACID, GUAR GUM, HONEY, BAKING POWDER (SODIUM ACID PYRUPOS - PHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), SEA SALT, SUNFLOWER LECITHIN, WEAT PROTEIN ISOLATE (WHEAT GLUTEN, LACTIC ACID), YEAST, TO MAINTAIN FRESHNESS (CALCIUM PROPIONATE, SORBIC ACID)
    Allergens: Gluten

Food processing

  • icon

    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Gluten

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E200 - Sorbic acid


    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia
  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid


    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E341 - Calcium phosphates


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E341i - Monocalcium phosphate


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E412 - Guar gum


    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil content unknown


    Unrecognized ingredients: Cellulose-fiber, Palm-fruit-oil, Contains-2-and-less-of-each-of, Sodium-acid-pyrupos, Phate, Weat-protein-isolate

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan


    Non-vegan ingredients: Honey

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: Cellulose-fiber, Reduced iron, Palm-fruit-oil, Contains-2-and-less-of-each-of, Sodium-acid-pyrupos, Phate, Weat-protein-isolate

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: WATER, CELLULOSE FIBER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR), WHEAT GLUTEN, PALM FRUIT OIL, CONTAINS 2% and LESS OF EACH OF (CELLULOSE GUM), CITRIC ACID, GUAR GUM, HONEY, BAKING POWDER (SODIUM ACID PYRUPOS, PHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), SEA SALT, SUNFLOWER LECITHIN, WEAT PROTEIN ISOLATE (WHEAT GLUTEN, LACTIC ACID), YEAST, TO MAINTAIN FRESHNESS (CALCIUM PROPIONATE, SORBIC ACID)
    1. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 6.66666666666667 - percent_max: 100
    2. CELLULOSE FIBER -> en:cellulose-fiber - percent_min: 0 - percent_max: 50
    3. ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      2. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      3. REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 11.1111111111111
      4. THIAMIN MONONITRATE -> en:thiamin-mononitrate - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      5. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. FOLIC ACID -> en:folic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      7. MALTED BARLEY FLOUR -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 4.76190476190476
    4. WHEAT GLUTEN -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. PALM FRUIT OIL -> en:palm-fruit-oil - percent_min: 0 - percent_max: 20
    6. CONTAINS 2% and LESS OF EACH OF -> en:contains-2-and-less-of-each-of - percent_min: 0 - percent_max: 16.6666666666667
      1. CELLULOSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. HONEY -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 11.1111111111111
    10. BAKING POWDER -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 10
      1. SODIUM ACID PYRUPOS -> en:sodium-acid-pyrupos - percent_min: 0 - percent_max: 10
      2. PHATE -> en:phate - percent_min: 0 - percent_max: 5
      3. SODIUM BICARBONATE -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      4. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.5
      5. MONOCALCIUM PHOSPHATE -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. SEA SALT -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 1.4880952380952
    12. SUNFLOWER LECITHIN -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4880952380952
    13. WEAT PROTEIN ISOLATE -> en:weat-protein-isolate - percent_min: 0 - percent_max: 1.4880952380952
      1. WHEAT GLUTEN -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4880952380952
      2. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7440476190476
    14. YEAST -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 1.4880952380952
    15. TO MAINTAIN FRESHNESS -> en:preservative - percent_min: 0 - percent_max: 1.4880952380952
      1. CALCIUM PROPIONATE -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4880952380952
      2. SORBIC ACID -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7440476190476

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by org-label-non-gmo-project.
Product page also edited by averment, naruyoko, openfoodfacts-contributors, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlktKcsj9ujbVB0zfnHyql9qgDo3iY453vdH7KKs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.