Tortilla

Tortillas are commonly used as a base for dishes such as tacos, burritos, quesadillas, and enchiladas. They can also be fried to make chips for snacking or used as wraps for various fillings.

A standard 8-inch (20 cm) flour tortilla contains approximately 144 kcal (602 kJ).

Each tortilla typically provides 4 grams of protein, contributing to muscle maintenance and growth.

The fat content in a flour tortilla is around 3.6 grams, which can vary based on the type of fat used in preparation.

Carbohydrates are prevalent in tortillas, with about 24 grams per serving, primarily in the form of starches.

Tortillas can offer B-vitamins, particularly folate and niacin, important for energy metabolism and neurological functions.

Depending on the flour, tortillas may contain minerals such as calcium, magnesium, and iron, which are crucial for bone health and oxygen transport.

Whole grain tortillas are a good source of dietary fiber, which promotes digestive health and can aid in maintaining a healthy weight. The B-vitamins present in tortillas also support various metabolic functions in the body.

For individuals with gluten intolerance or celiac disease, traditional wheat flour tortillas pose a risk and should be substituted with gluten-free alternatives. Additionally, tortillas can be high in sodium and fats, particularly trans fats if hydrogenated oils are used, which may increase the risk of heart disease when consumed in excess.

Tortillas are used to make a myriad of dishes, including but not limited to tacos, burritos, enchiladas, flautas, and tostadas.

Tortillas can be baked, grilled, fried, or simply warmed up over an open flame to achieve the desired texture and flavor.

Tortillas pair well with a variety of ingredients such as meats, cheeses, beans, rice, vegetables, and salsas, allowing for countless flavor combinations.

The tortilla is a simple yet essential food ingredient with a long history and broad cultural significance. Whether used in traditional Latin American cuisine or adapted to new culinary contexts around the world, its nutritional value and versatility make it a beloved choice for cooks and foodies alike.