Blood Sugar Impact of Pepito Style Whole Wheat Soft Taco Flour Tortillas, Whole Wheat
This food has a high impact on blood sugar and may cause a rapid spike. However, the fiber content may help slow sugar absorption.
Key Nutrients
Per 42.0g serving| Nutrient |
Amount per serving |
|---|---|
| Carbs | 20.0g |
| Sugars | 1.0g |
| Fiber | 3.0g |
| Protein | 3.0g |
| Fat | 3.0g |
Estimated Blood Sugar Response
Pepito style whole wheat soft taco flour tortillas, whole wheat contains 47.6g of carbs, 2.4g of sugar, and 7.1g of fiber per 42.0 Gg serving. This chart shows the estimated blood sugar curve based on these nutritional factors. This data is an estimate intended for educational purposes only.
Community Blood Sugar Response
Real people share how this food actually affected their blood sugar levels.
Serving size 42.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 16.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
WHOLE WHEAT FLOUR, WATER, VEGETABLE SHORTENING (INTERESTERIFIED SOYBEAN OIL, HYDROGENATED SOYBEAN OIL AND/OR PALM OIL), CONTAINS 2% OR LESS OF: LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, CORN STARCH, MONOCALCIUM PHOSPHATE AND/OR SODIUM ACID PYROPHOSPHATE, CALCIUM SULFATE), SUGAR, SALT, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID AND/OR CITRIC ACID), CELLULOSE GUM, DISTILLED MONOGLYCERIDES, ENZYMES, WHEAT STARCH, CALCIUM CARBONATE, ANTIOXIDANTS (TOCOPHEROLS, ASCORBIC ACID), DOUGH CONDITIONERS (FUMARIC ACID, SODIUM METABISULFITE AND/OR MONO- AND DIGLYCERIDES).
How People Feel
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Vitamins & Minerals
Minerals
Compare this against
WHOLE WHEAT FLOUR, WATER, VEGETABLE SHORTENING (INTERESTERIFIED SOYBEAN OIL, HYDROGENATED SOYBEAN OIL AND/OR PALM OIL), CONTAINS 2% OR LESS OF: LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, CORN STARCH, MONOCALCIUM PHOSPHATE AND/OR SODIUM ACID PYROPHOSPHATE, CALCIUM SULFATE), SUGAR, SALT, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID AND/OR CITRIC ACID), CELLULOSE GUM, DISTILLED MONOGLYCERIDES, ENZYMES, WHEAT STARCH, CALCIUM CARBONATE, ANTIOXIDANTS (TOCOPHEROLS, ASCORBIC ACID), DOUGH CONDITIONERS (FUMARIC ACID, SODIUM METABISULFITE AND/OR MONO- AND DIGLYCERIDES).
Information about this food's data source, quality, and naming in the USDA database.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality score below to help you assess accuracy.
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Pepito Style Whole Wheat Soft Taco Flour Tortillas, Whole Wheat is a food product in the mexican dinner mixes category with a Blood Sugar Impact score of 33.2.
Pepito Style Whole Wheat Soft Taco Flour Tortillas, Whole Wheat has a Blood Sugar Impact (BSI) score of 33.2. Lower scores indicate less impact on blood glucose levels.
Pepito Style Whole Wheat Soft Taco Flour Tortillas, Whole Wheat contains 47.6g carbs, 2.4g sugars, 7.1g fiber, and 7.1g protein per 100g.
This food has a moderate blood sugar impact and can be included with portion control. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating Pepito Style Whole Wheat Soft Taco Flour Tortillas, Whole Wheat into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Pepito Style Whole Wheat Soft Taco Flour Tortillas, Whole Wheat compares to similar foods. You can also explore other foods in the mexican dinner mixes category for alternatives.