Traditional Flour Tortillas

Why Does This Score Ultra-Processed?

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

• Modified Fats (Hydrogenated Vegetable Oil): Hydrogenation and modification are UPF markers.
• Emulsifiers (Glycerine, Mono- And Diglycerides, Sorbitan Monostearate): Industrial emulsifiers indicate UPF.
• Industrial Enzymes (Enzymes): Industrial enzyme use indicates significant 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 Traditional Flour Tortillas' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Vegetable OilsProcessing indicator

In this product: Palm Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Sugars & Natural SweetenersProcessing indicator

In this product: Dextrose.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Food Bases & AlkalisProcessing indicator

In this product: Sodium Bicarbonate.

Common in baking, excessive use indicates processing.

Food AcidsProcessing indicator

In this product: Malic Acid.

Common in both traditional and industrial foods.

Natural PreservativesProcessing indicator

In this product: Dough Conditioner (Sodium Metabisulfite).

Natural sources but industrial application.