Flour Tortilla

Why Does This Score Ultra-Processed?

In our analysis, Flour Tortilla scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

• Modified Fats (Vegetable Shortening (Partially Hydrogenated Soybean Oil And Cottonseed Oil, With Polyglycerol Esters Of Fatty Acids And Monoglycerides)Vegetable Oil (Soybean Oil And/Or Canola Oil)): Hydrogenation and modification are UPF markers.
• Other Additives (Conditioner (Mono- And Diglycerides, Corn Starch, Wheat Flour, Soybean Oil, Silicon Dioxide, Enzyme, Salt)): Miscellaneous additives generally indicate processing.

Within Tortillas & Taco Shells, this product is more processed than about 57% of the 1,406 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Flour Tortilla's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Food Bases & AlkalisProcessing indicator

In this product: Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Sodium Bicarbonate.

Common in baking, excessive use indicates processing.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Natural PreservativesProcessing indicator

In this product: Calcium Propionate, Dough Conditioner (Sodium Metabisulfite, Microcrystalline Cellulose, Dicalcium Phosphate).

Natural sources but industrial application.

Food AcidsProcessing indicator

In this product: Fumaric Acid, Sorbic Acid.

Common in both traditional and industrial foods.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.