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Guerrero Tortilla
Photo: Open Food Facts contributors (CC BY-SA)

Meals

Guerrero Tortilla

35 oz

Poor out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains artificial flavors
  • No synthetic dyes
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Why it scores 37

Guerrero Tortilla scores 37 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Molasses: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Salt 1.5 g / 100 g: High in salt. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better tortillas and wraps

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Tortilla

START100

Ingredients

  • Molasses
    Strong An added sugar. [1][2][3]
  • Vegetable shortening
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Interesterified oil
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Hydrogenated oil
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
  • Cottonseed oil
    Emerging High in omega-6 linoleic acid. [5][6][7][8]
  • Mono- and diglycerides
    Strong In the NutriNet-Santé cohort, higher intakes of mono- and diglycerides of fatty acids (E471 and E472) were associated with higher cardiovascular risk; cause and effect is not established. [9][10][4]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
  • Artificial flavors
    Strong US dietary guidelines advise limiting foods with artificial flavors. [2][11]
  • Sodium acid pyrophosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [12]
  • Calcium propionate
    Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [13]
subtotal−31.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring and industrial fat. [4]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 3.7 g / 100 g
    Strong High in saturated fat. [14]
  • Salt 1.5 g / 100 g
    Strong High in salt. [15]
  • Energy 317 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−9
TOTAL 37Poor

100 − 63 = 37

Can’t score above 79. Contains molasses, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in salt (above the front-of-pack "high" level). [16]

GTIN 00048564071043 · 2026-04-01

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy317 kcal
Fat9.8 g
Saturated fat3.7 g
Trans fat0 g
Carbohydrates48.8 g
Sugars2.4 g
Added sugars0 g
Fiber0 g
Protein7.3 g
Salt1.5 g

Serving: 1 serving (41 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SHORTENING AND MARGARINE BLEND (INTERESTERIFIED SOYBEAN OIL, HYDROGENATED SOYBEAN AND/OR COTTONSEED OILS, MONO- AND DIGLYCERIDES, SOY LECITHIN, ARTIFICIAL FLAVOR, BETA-CAROTENE [COLOR], VITAMIN A PALMITATE), CONTAINS 2% OR LESS OF: SALT, YEAST, MOLASSES, SODIUM ACID PYROPHOSPHATE, BAKING SODA, FUMARIC ACID, DISTILLED MONOGLYCERIDES, AND CALCIUM PROPIONATE AND SORBIC ACID (TO MAINTAIN FRESHNESS).

Allergens and diets

Contains: Soy, Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

More from Guerrero

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  6. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  7. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  8. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  9. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  10. Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

    European Food Safety Authority · Nov 10, 2017 · Agency assessment

    “The available studies did not raise any concern with regard to genotoxicity.”

    doi.org

  11. 21 CFR 172.515 Synthetic flavoring substances and adjuvants

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Oct 9, 2017 · Law

    ecfr.gov

  12. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  13. 11. List of Permitted Preservatives (Lists of Permitted Food Additives)

    Health Canada · Oct 20, 2025 · Regulator

    “B.2 Butylated Hydroxyanisole n/a (a) Active dry yeasts (a) Preservative (a) 1,000 ppm n/a”

    canada.ca

  14. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  15. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  16. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  17. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  18. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  19. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  20. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org