I’m not a fan of flour tortillas, they’re ok but, I like the corn ones a lot more. Of course the problem with that is that I fry the corn tortillas when I make tacos. Fried anything is bad right? But how much of a problem is it? It really seems like something fried would be bad for you, or at least not as good for you as something that isn’t fried. It’s this thinking that lead me to assume the flour tortillas would be a lot better for you, but that’s not necessarily true.
First of all, yes, I calculated in the vegetable shorting that I fry the shell in (no cheating the numbers). One whole tablespoon of shortening has 3 grams of saturated fat in it. I can assure you that one tortilla does not contain anything near that, they’re fried and then placed on paper towel to soak up any excess oil. I estimated the fat based on ½ of a teaspoon being left on the shell. I could be wrong, but it’s the number I’m going with. The fried corn tortilla has about 2 grams of fat and around a half gram of saturated fat, but the flour tortilla has more calories and more sodium. When making the chicken tacos I noted that sodium was a bit of an issue. I think for Dave and me, I’m going to call it a wash between flour and fried corn tortillas. And since we like the corn tortillas better, I’m going to keep using them in the future, frying and all.
Crisco Nutrition Facts