Key findings
- 1Corn tortillas are typically far less processed than flour tortillas and rank among the least processed bread alternatives
- 2Flour tortillas are more processed because of added fats and dough conditioners
- 3In our analysis, tortillas average a Processing Score of 7.5, which is Level 3
- 4Shelf-stable mass-market tortillas tend to list more additives than fresh tortillas from a local tortilleria
Why is Tortillas Level 3 on average?
Nixtamalization (soaking corn in an alkaline solution) is an ancient process that increases nutrient availability and is not industrial ultra-processing. Traditional corn tortillas (masa harina, water, salt) are among the simplest grain products. Flour tortillas require added fat for pliability and often include sodium stearoyl lactylate, mono/diglycerides, and preservatives to maintain shelf softness.
How 1,113 tortillas products break down
Share of products at each processing level, in our analysis.
Tortillas brand comparison
From least to most processed in our database.
How to read a tortillas label
- 1
Corn tortillas should list only masa harina (corn flour), water, and lime (calcium hydroxide)
- 2
Flour tortillas with fewer than 6 ingredients are less processed options
- 3
Reject flour tortillas listing sodium stearoyl lactylate or DATEM
- 4
Shelf-stable tortillas with 3+ week expiration dates contain more preservatives
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Frequently asked questions
Are corn tortillas healthier than flour tortillas?
From a processing standpoint, corn tortillas are simpler (a few ingredients versus a longer list for flour). Nutritionally, corn tortillas are lower in fat and calories but flour tortillas have more protein.
Is nixtamalization a form of ultra-processing?
No. Nixtamalization is a traditional 3,500-year-old process that soaks corn in an alkaline solution to release nutrients. It is a simple chemical process, not industrial manufacturing.