10" Whole Wheat Tortilla

Nutrition Facts
Serving Size 1 each
Calories 183
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 5.2g
13%
Tot. Carb. 29.7g
23%
  Sat. Fat 2.6g
10%
  Dietary Fiber 3.5g
10%
  Trans Fat 0g
 
  Sugars 2.6g
 
Cholesterol 0mg
 
Protein 4.4g
 
Sodium 279.4mg
19%
 
 
Protein   8%
  • Carbohydrates   23%
  • Total Sugars  
  • Fat   13%
  • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   8%
  • Sodium   19%
  • Calcium   6%
  • Iron   5%
  • Potassium   2%
  • INGREDIENTS:  WHOLE WHEAT TORTILLA (mission: water, whole wheat flour, enriched bleached flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), non-gmo canola oil, organic cane sugar, vital wheat gluten, contains 2% or less of: sea salt, distilled monoglycerides, sodium acid pyrophosphate, baking soda, non-gmo cellulose gum, fumaric acid, and sorbic acid and calcium propionate la banderita: whole wheat flour, enriched unbleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid), water, vegetable shortening (contains one or more of the following: palm oil and/or corn oil), contains 2% or less of the following: salt, aluminum-free leavening (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), wheat protein, preservatives (calcium propionate, sorbic acid), dough conditioner (fumaric acid, xanthan gum, mono- and diglycerides, sodium metabisulphite). )
    ALLERGENS:  Wheat
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.