Wheat flour, white, tortilla mix, enriched

405 calories in 100 g

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Calories in Wheat flour, white, tortilla mix, enriched
Wheat flour, white, tortilla mix, enriched Suggest a better name
405 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
4.05 calories / gram
9 Weight Watchers points
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Calorie Sources:68% carbohydrates; 22% fats; 10% proteins
Fats:10.63 g (89 calories, 11% by weight)
Carbohydrates:67.14 g (277 calories, 67% by weight)
Proteins:9.66 g (39 calories, 10% by weight)
Alcohol:~
Water:10.08 g (10% by weight)
Fat Composition:45% monounsaturated; 40% saturated; 15% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20086
Related Foods: Calories in Bread
Calories in Granulated Sugar
Calories in Rice Flour
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Calories in White Chocolate
Calories in White Grapefruit
Calories in White Grapefruit Juice
Calories in White Potato
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:730 mcg
Vitamin B-2:490 mcg
Vitamin B-3:5.82 mg
Vitamin B-5:390 mcg
Vitamin B-6:40 mcg
Vitamin B-9:136 mcg
Food folate:24 mcg
Dietary Folate Equivalent:215 mcg
Folic acid:112 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.20 g
Copper (Cu):100 mcg
Fluoride (F):~
Iron (Fe):7.05 mg
Magnesium (Mg):21 mg
Manganese (Mn):610 mcg
Phosphorus (P):0.21 g
Potassium (K):0.10 g
Selenium (Se):~
Sodium (Na):0.68 g
Zinc (Zn):640 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:67.14 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.66 g
Essential amino acids
Phenylalanine:0.48 g
Leucine:0.66 g
Methionine:0.17 g
Lysine:0.21 g
Isoleucine:0.33 g
Valine:0.38 g
Threonine:0.26 g
Tryptophan:0.11 g
Histidine:0.21 g
Arginine:0.39 g
Non-essential amino acids
Alanine:0.31 g
Aspartic acid:0.40 g
Betaine:~
Cystine:0.20 g
Glutamic acid:3.25 g
Glycine:0.34 g
Hydroxyproline:~
Proline:1.12 g
Serine:0.48 g
Tyrosine:0.29 g
Fats Total:10.63 g
Saturated fatty acids:4.10 g
Monounsaturated fatty acids:4.54 g
Polyunsaturated fatty acids:1.52 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:10 mg
Dodecanoic/Lauric [12:0]:20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.13 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.55 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.37 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.27 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:4.27 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.12 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.49 g
Caffeine:~
Theobromine:~
Product Type:Wheat
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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