Served daily in Mexico, tortillas are made from whole-wheat, white, or
corn flour.
These unleavened breads are flat and round and baked
on a griddle. Resembling a very thin pancake, they are the everyday bread of Mexico and many
Central American countries. In Spain, the word tortilla refers to a thin omelet. Their
sturdiness makes them ideal for burritos and fajitas.
Varieties
Tortillas are made from whole-wheat, white, or corn
flour (masa), and come in various sizes. Some may contain flavors, like
spinach or red pepper.
Buying and storing tips
Buy tortillas in the bakery section, bread aisle, or refrigerated- or frozen-food sections
of most health food and grocery stores. Choose the
whole-grain variety whenever possible. Store in a plastic bag in the refrigerator, and use
within a week to ten days.
Availability
Tortillas are available year-round.
Preparation, uses, and tips
Use whole-grain tortillas as a wrapper for beans
and rice. Top corn tortillas with cooked beans, diced red
peppers, chopped cilantro, and a sprinkle of cheese—bake until cheese is bubbly.
Nutritional Highlights
Tortilla (corn), 1 tortilla (medium)
Calories: 58
Protein: 1.5g
Carbohydrate: 12g
Total Fat: 0.65g
Fiber: 1.3g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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