Know what’s on your plate
Corn tortilla
Calories & nutrition facts
ready-to-bake / fry, corn, salted
Nutrition facts
Per 100 g% DV- Calories 218 kcal —
- Protein 7.1 g 14%
- Carbohydrate 48 g 17%
- Fat 2.1 g 3%
- Saturated fat 0.4 g 2%
- Fibre 5 g 18%
- Sugars 0.9 g —
- Sodium 178 mg 8%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.28 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.06 mg 5%
- Niacin (B3) 0.63 mg 4%
- Pantothenic acid (B5) 0.11 mg 2%
- Vitamin B6 0.16 mg 10%
- Folate (B9) 14.5 µg 4%
- Vitamin B12 0 µg 0%
- Choline 13.3 mg 2%
Minerals
- Calcium 173 mg 13%
- Iron 1.3 mg 7%
- Magnesium 91 mg 22%
- Phosphorus 217 mg 17%
- Potassium 171 mg 4%
- Zinc 1.5 mg 14%
- Copper 0.1 mg 11%
- Manganese 0.4 mg 18%
- Selenium 4.5 µg 8%
Similar foods
- Flour and corn tortillaready-to-bake / fry, flour and corn276 kcal / 100 g
- Corn tortilla wrapmaize/corn tortilla wrap, to be filled316 kcal / 100 g
- Plain flour tortillaready-to-bake / fry, flour, plain325 kcal / 100 g
- Whole wheat tortillaready-to-bake / fry, whole grain (whole wheat)310 kcal / 100 g
- Cheese flour tortillaready-to-bake / fry, flour, cheese303 kcal / 100 g
- Flour tortillasready-to-bake or -fry, flour, without added calcium325 kcal / 100 g
- Gluten-free tortillaready-to-bake / fry, gluten-free (made with rice flour, tapioca and potato flour)266 kcal / 100 g
- Corn flour tortillasoft305 kcal / 100 g
- Corn flat wrap or tortilla breadcommercial239 kcal / 100 g
- Refrigerated flour tortillasready-to-bake or -fry, flour, refrigerated306 kcal / 100 g
Questions about Corn tortilla
How do you warm corn tortillas without making them brittle?
Heat each tortilla in a dry frying pan over medium-high heat for about 30 seconds per side, until warm and pliable. Stack them in a clean tea towel so they stay soft while you cook the rest.
Can you make corn tortillas into crispy tostadas or tortilla chips?
For tostadas, fry tortillas in a little oil until crisp, or bake them at 200 °C for about 8–10 minutes, turning once. For chips, cut them into wedges first and bake until golden and crisp.
How should you store corn tortillas once the packet is open?
Keep them sealed in the fridge and use them within a few days, or freeze them with small pieces of baking paper between tortillas so you can separate them easily. Warm them straight from frozen in a covered pan over low heat.
What fillings and dishes go well with corn tortillas?
Use them for tacos, enchiladas, quesadillas and chilaquiles. Their earthy corn flavour pairs especially well with beans, grilled vegetables, shredded meat, salsa, avocado and a squeeze of lime.
Can you make corn tortillas at home, and what flour do you need?
Yes: mix masa harina with warm water and a pinch of salt until you have a soft, non-sticky dough, then press it thin between sheets of plastic and cook it in a very hot dry pan for about 45–60 seconds per side. Ordinary cornmeal is not a direct substitute for masa harina.
Are corn tortillas different from flour tortillas?
Corn tortillas are traditionally made from nixtamalised maize and have a distinct corn flavour; flour tortillas are softer and more elastic. Per 100 g, corn tortillas have 5 g of fibre, compared with 3.3 g in flour tortillas.
Are corn tortillas gluten-free?
A tortilla made only with maize, water and salt contains no wheat gluten, but some packaged versions may include wheat or be made where wheat is handled. If gluten avoidance matters, check the ingredients and allergen statement.
Are corn tortillas a source of fibre?
Yes. Corn tortillas are a source of fibre, with 5 g per 100 g; a typical tortilla’s contribution depends on its size.
Source: Canadian Nutrient File 3997 · per 100 g · carbohydrate per EU label, fibre excluded
