Nutritional Data for 1 OZ TORTILLAS, READY-TO-BAKE OR -FRY; CORN

Mean value per 28.35 grams edible part;  0.0% refuse 
Portions:  1 MED = 25.00 gm, 1 OZ = 28.35 gm
10.4% Cals from fat, 10.7% Cals from protein, 78.9% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   62.937     2.2%     2.9%
Protein                 Gms :    1.616     2.6%     3.2%
Total lipid (fat)       Gms :    0.709     0.7%     1.0%
Carbohydrate, by diff.  Gms :   13.211     2.8%     3.9%
Total saturated fat     Gms :    0.095     0.3%     0.4%
Ttl monounsaturated fat Gms :    0.184
Ttl polyunsaturated fat Gms :    0.318
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :   45.644     9.1%     9.1%
Total dietary fiber     Gms :    1.474     5.9%     5.9%
Vitamin A               Re  :    6.804     0.7%     0.9%
Vitamin A               IU  :   68.607
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.032     2.1%     2.9%
Riboflavin              Mg  :    0.021     1.2%     1.6%
Niacin                  Mg  :    0.425     2.2%     2.8%
Vitamin B6              Mg  :    0.062     3.1%     3.9%
Folacin                 Mcg :    4.253     2.1%     2.4%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :   43.659     2.2%     2.2%
Calcium                 Mg  :   49.613     6.2%     6.2%
Phosphorus              Mg  :   89.019    11.1%    11.1%
Magnesium               Mg  :   18.428     5.3%     6.6%
Iron                    Mg  :    0.397     4.0%     2.6%
Zinc                    Mg  :    0.266     1.8%     2.2%
Pantothenic acid        Mg  :    0.055     1.1%     1.1%
Copper                  Mg  :    0.044     2.2%     2.2%
Manganese               Mg  :    0.114     3.3%     3.3%
Ash                     Gms :    0.340
Water                   Gms :   12.502
Food energy             KJ  :  263.939
Palmitic acid (16:0)    Gms :    0.084
Stearic acid  (18:0)    Gms :    0.011
Palmitoleic acid(16:1)  Gms :    0.001
Oleic acid      (18:1)  Gms :    0.183
Linoleic acid (18:2/n6) Gms :    0.308     4.8%     6.3%
Linolenic acid(18:3/n3) Gms :    0.010     0.6%     0.8%
Histidine               Gms :    0.050     5.3%     6.6%
Isoleucine              Gms :    0.059     7.5%     9.4%
Leucine                 Gms :    0.202    18.2%    22.9%
Lysine                  Gms :    0.046     4.9%     6.1%
Methionine              Gms :    0.034
Cystine                 Gms :    0.030
Methionine+Cystine      Gms :    0.064     6.2%     7.8%
Phenylalanine           Gms :    0.081
Tyrosine                Gms :    0.067
Phenylalanine+Tyrosine  Gms :    0.148    13.3%    16.8%
Threonine               Gms :    0.062    11.2%     7.0%
Tryptophan              Gms :    0.012     4.3%     5.4%
Valine                  Gms :    0.083    10.6%    13.2%
Arginine                Gms :    0.082
Alanine                 Gms :    0.123
Aspartic acid           Gms :    0.114
Glutamic acid           Gms :    0.308
Glycine                 Gms :    0.067
Proline                 Gms :    0.143
Serine                  Gms :    0.078
Protein Score: 100, 44% ideal. EAA score: 1.66. 
Limiting Amino Acid: Tryptophan