Tortilla, includes plain and from mutton sandwich (Navajo)

Nutrition Facts & Diabetes Guide

Total carbohydrates run 50g per 100g with limited fiber, so the glucose impact is driven mainly by portion size. Sodium is notable at 482mg per 100g — relevant if you track sodium intake. Glycemic index data is not available for tortilla includes plain and from mutton sandwich from the Sydney University GI Tables (Atkinson et al., 2021), so this page focuses on the measured USDA nutrition profile instead of a GL verdict. For a swap with known glucose data, check the alternatives below — each one has a measured GL value.

Nutrition Facts

🍞
49.9g
Total Carbs
Net carbs 47.5g
🍬
2.8g
Total Sugar
🌾
2.4g
Dietary Fiber
🥩
7.3g
Protein
🧈
0.3g
Saturated Fat
🧂
482mg
Sodium
🔥
237 kcal
Energy
🛢
0.9g
Total Fat

Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 168041. CC0 1.0.

This is a TIER 5 nutrition reference page. Glycemic index data is unavailable for this food.

Better Alternatives in This Category

🍽️ Moose, meat, raw (Alaska Native)

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Moose, meat, raw (Alaska Native) & diabetes →

🍽️ Moose, liver, braised (Alaska Native)

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Moose, liver, braised (Alaska Native) & diabetes →

🍽️ Seal, bearded (Oogruk), meat, raw (Alaska Native)

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Seal, bearded (Oogruk), meat, raw (Alaska Native) & diabetes →

🍽️ Oil, bearded seal (Oogruk) (Alaska Native)

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Oil, bearded seal (Oogruk) (Alaska Native) & diabetes →

Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.