/ / La Banderita Flour Tortillas Soft Taco 12/16 oz [UNFI #0102111 ] [ebt]
La Banderita Flour Tortillas Soft Taco 12/16 oz [UNFI #0102111 ] [ebt]
Contains calcium propionate
These soft taco tortillas use enriched unbleached flour and include preservatives, xanthan gum and emulsifiers. The shortening may contain palm oil or olive oil.
$44.37 16 oz · lowest price at TPSS Provisions
Price and stock checked Oct 31, 2026Key nutrition facts
140caloriesPer serving · 1 Tortilla (45g)
- Protein
- 3g
- Fiber
- 1g▼
- Added sugar
- 0g
- Sodium
- 220mg▼
- Saturated fat
- 2g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: 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 olive oil), salt, aluminum-free leavening (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), wheat protein, calcium propionate, sorbic acid, fumaric acid, xanthan gum, mono-and diglycerides, sodium metabisulphite
On Open Food FactsNutri-Score ANOVA 4Ultra-processed foodTheir grades, for reference; not part of our score. Data: Open Food Facts (ODbL).
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Ingredients
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 olive oil) Salt Aluminum-free leavening (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate) Wheat protein Calcium propionate Sorbic acid Fumaric acid Xanthan gum Mono-and diglycerides Sodium metabisulphite
12 ingredients 1 to watch4 to avoid
Sourcing
Origin not disclosed on the product page.
Additives8 additives · 2 moderate risk
Sulfites (E220–E228)PreservativeModerate risk
Can trigger asthma-like reactions in sensitive people, which is why they must be declared on labels.Added phosphates (E339–E343, E450–E452)StabiliserModerate risk
Absorbed more readily than natural phosphorus; high intakes are linked to kidney and heart risks, and EFSA set a limit in 2019.Sorbates (potassium sorbate, sorbic acid) (E200–E203)PreservativeLimited risk
Generally well tolerated; EFSA re-evaluated it in 2015 and kept it approved, though it can irritate sensitive skin.Calcium propionate (E282)PreservativeLimited risk
Common bread preservative; a 2019 human study found it raised insulin-related hormones after a meal.Palm oilFatLimited risk
High in saturated fat, and refining can form contaminants (glycidyl esters) that EFSA flagged in 2016.Mono- and diglycerides (E471)EmulsifierLimited risk
Can carry traces of trans fat; a 2023 French cohort study associated higher intake with heart disease.Refined (enriched or bleached) flourRefined grainLimited risk
Bran and germ are removed, so it’s low in fibre; some vitamins are added back.Xanthan gum (E415)ThickenerNo risk
Made by fermentation; EFSA re-confirmed its safety in 2017, though large amounts can cause bloating.