Each tortilla (24g) contains:
- Energy299 kJ 71 kcal4.0%
- Fat1.3 g2.0%
- Saturates0.2 g1.0%
- Sugars0.4 g<1.0%
- Salt0.24 g4.0%
of the reference intake*
Typical values per 100g: Energy 1240 kJ / 294 kcal
Product Description
- 8 Whole Wheat Tortillas
- Whole Wheat tortillas have been a staple in Mexican cooking for generations. Stand 'N' Stuff Soft Whole Wheat Tortillas are extra soft, yet specially shaped to hold in all of the mouth-watering filling at every bite.
- Packaged in a protective atmosphere.
- Preservative free
- High in fibre
- Made with 100% sunflower oil
- Suitable for vegetarians
- Pack size: 193g
- High in fibre
Information
Ingredients
Whole Wheat Flour (60%), Water, Stabiliser: Glycerol, Sunflower Oil, Raising Agents: Sodium Bicarbonate, Diphosphates, Calcium Phosphates, Emulsifier: Mono- and Diglycerides of Fatty Acids, Dextrose, Salt
Storage
Store in a cool dry place. Once opened, close pack, refrigerate and consume within 3 days. Suitable for home freezing. Freeze immediately and use within 3 months. Defrost thoroughly before use.
Country of Origin
Spain
Origin Free Text
Made in Spain
Number of uses
8 Contains 8 portions
Additives
- Free From Preservatives
Name and address
- General Mills UK,
- P.O. Box 363,
- Uxbridge,
- Middlesex,
- UB8 1YT.
- UK.
Return to
- For any queries or advice on our products, you can contact us on:
- Freephone 0800 591 223 (UK) / 1800 535 115 (ROI) @www.oldelpaso.co.uk
- General Mills UK,
- P.O. Box 363,
- Uxbridge,
- Middlesex,
- UB8 1YT,
- UK.
Net Contents
193 Grams ℮
Nutrition
| Typical Values | Typical Values Per 100 g | Each tortilla (24g) contains: | %* (24g) |
|---|---|---|---|
| Energy | 1240 kJ / 294 kcal | 299 kJ / 71 kcal | 4% |
| Fat | 5.2g | 1.3g | 2% |
| of which saturates | 0.9g | 0.2g | 1% |
| Carbohydrate | 50.3g | 12.1g | 5% |
| of which sugars | 1.65g | 0.4g | <1% |
| Fibre | 6.0g | 1.4g | - |
| Protein | 8.9g | 2.1g | 4% |
| Salt | 1.00g | 0.24g | 4% |
| * Reference intake of an average adult (8 400 kJ/ 2 000 kcal) | - | - | - |
Using Product Information
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