Bakery · Nutrition facts

Tortilla De Harina Con Salvado

282 kcal per 100 g, with 8 g protein, 40 g carbs and 10 g fat. Full micronutrients and serving info below.

Serving: 25g
Good protein
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Tortilla De Harina Con SalvadoNutri-Score CCompare
Amount

Showing values for 100 g

282 kcal
Calories
14% of a 2000 kcal day
8 g
Protein
11% of calories
40 g
Carbs
57% of calories
10 g
Fat
32% of calories
Macro split
Protein 11%Carbs 57%Fat 32%

Nutrition facts

per 100 g
Fiber4g14% DV
Sugar0g
Saturated fat6g30% DV
Sodium467.4mg20% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0041220021994 · Data last verified:

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0041220021994

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Common questions

How many calories are in Tortilla De Harina Con Salvado?

Tortilla De Harina Con Salvado by Hill country fare, H-E-B has 282 kcal per 100 g. One serving (25 g) is about 70 kcal.

How much protein is in Tortilla De Harina Con Salvado?

Tortilla De Harina Con Salvado contains 8 g of protein per 100 g — about 2 g per 25 g serving.

Is Tortilla De Harina Con Salvado low in sugar?

Yes — only 0 g of sugar per 100 g. Most of its 40 g of carbs come from starch and fiber rather than sugar.

Is Tortilla De Harina Con Salvado high in saturated fat?

It has 6 g of saturated fat per 100 g — 30% of the daily value, which counts as high.

Is Tortilla De Harina Con Salvado high in sodium?

Yes — 467.4 mg of sodium per 100 g, about 20% of the daily value.

Is Tortilla De Harina Con Salvado a good source of fiber?

It provides 4 g of fiber per 100 g — 14% of the daily value.

Why does Tortilla De Harina Con Salvado have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (6 g), sodium (467.4 mg); points in favor come from fiber (4 g), protein (8 g). Overall that places it in band C.

How much Tortilla De Harina Con Salvado is 100 calories?

About 35 g of Tortilla De Harina Con Salvado equals 100 kcal.

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