Meals

Don Pancho Soft Taco Style Whole Wheat Tortillad

360 g

Poor out of 100 High confidence

Ultra-processed
High in salt
Contains added sugars
Contains emulsifiers studied for gut effects
Contains seed oils
Contains whole grains

Why it scores 34

Don Pancho Soft Taco Style Whole Wheat Tortillad scores 34 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

minus 20 points Sugar: An added sugar. Strong
minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
minus 7.5 points Sodium bisulfite: Sulfites must be declared above 10 mg/kg in the EU and UK and at 10 ppm or more in the US because some people, especially people with asthma, react to them. Regulatory

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

The Receipt

Soft Taco Style Whole Wheat Tortillad

START100

Ingredients

Sugar minus 20 points

Strong An added sugar. [1][2][3]
Sodium bisulfite minus 7.5 points

Regulatory Sulfites must be declared above 10 mg/kg in the EU and UK and at 10 ppm or more in the US because some people, especially people with asthma, react to them. [4][5][6]
Vegetable shortening minus 2.5 points

Info An ingredient typical of ultra-processed foods (NOVA group 4). [7]
Soybean oil minus 1.5 points

Emerging High in omega-6 linoleic acid. [8][9][10][11]
Hydrogenated oil minus 1.5 points

Info An ingredient typical of ultra-processed foods (NOVA group 4). [7]
Potassium sorbate minus 1.5 points

Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [12][13]
Calcium propionate minus 0.5 points

Regulatory Health Canada permits it only in listed foods, up to set limits (2,000 ppm in bread, as propionic acid). [14]
Microcrystalline cellulose minus 0.5 points

Info An ingredient class typical of ultra-processed foods (NOVA group 4). [7]
Calcium phosphate minus 0.5 points

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. [15]
Sodium aluminum phosphate minus 0.5 points

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. [15]
Silicon dioxide minus 0.5 points

Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
Mono- and diglycerides minus 0.5 points

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. [16][17][7]
Guar gum minus 0.5 points

Info An ingredient class typical of ultra-processed foods (NOVA group 4). [7]
Sodium stearoyl lactylate minus 0.5 points

Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
Detergent enzymes minus 0.5 points

Strong Inhaled enzyme dust can cause respiratory allergy, mainly a workplace risk; products keep airborne exposure very low. [18]

subtotal−39

Processing

Ultra-processed (NOVA 4) minus 18 points

Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
4 kinds of ultra-processing markers minus 4.5 points

Emerging Industrial additive classes found: anti-caking agent, emulsifier, industrial fat and thickener, stabilizer or gelling agent. [7]

subtotal−22.5

Nutrition per 100 g

Saturated fat 2.2 g / 100 g minus 3 points

Strong High in saturated fat. [19]
Salt 2.3 g / 100 g minus 7 points

Strong Very high in salt. [20]
Energy 267 kcal / 100 g minus 1 points

Info Energy-dense for its weight. [2]
Fiber 6.7 g / 100 g plus 4 points

Strong A good source of fiber. [2]
Protein 8.9 g / 100 g plus 2 points

Info A good source of protein. [2]

subtotal−5

TOTAL 34Poor

100 − 66.5 = 33.5 → 34

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

Can’t score above 79. High in salt (above the front-of-pack "high" level). [21]

Nutrition per 100 g

Energy	267 kcal
Fat	7.8 g
Saturated fat	2.2 g
Trans fat	0 g
Carbohydrates	46.7 g
Sugars	2.2 g
Added sugars	0 g
Fiber	6.7 g
Protein	8.9 g
Salt	2.3 g

Serving: 45g

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.

Label text, as published

Whole wheat flour, water, shortening (soybean oil, hydrogenated soybean oil), dough conditioner (corn dioxide, potassium sorbate, calcium propionate [preservatives], fumaric acid), dough conditioner (sodium bisulfite [preservative], microcrystalline cellulose, corn starch, dicalcium phosphate), salt, sugar, sodium aluminum phosphate, calcium carbonate, precipitated amorphous silica, dough conditioner (mono - and diglycerides, corn starch, enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], guar gum), soybean oil, silicon dioxide [flow agent], enzymes [wheat], sodium stearoyl lactylate, tortilla flour (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), dough conditioner (enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]), enzymes, distilled monoglycerides, enzyme blend [wheat starch, sodium chloride, enzyme preparation], calcium carbonate. Contains wheat.

Allergens and diets

Contains: Soy, Wheat, Gluten, Sulphites

Not gluten-free
Palm-oil-free

Always check the package: recipes change.

Sources

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
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
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
Regulation (EU) No 1169/2011 of 25 October 2011 on the provision of food information to consumers

European Union (Official Journal) · Oct 25, 2011 · Law

“ANNEX II SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERANCES 1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridised strains”

eur-lex.europa.eu
Regulation (EU) No 1169/2011 (as it applies in the UK), Annex II: substances or products causing allergies or intolerances

legislation.gov.uk (The National Archives) · Law

“1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof”

legislation.gov.uk
21 CFR 101.100 Food; exemptions from labeling (sulfiting agents)

Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Feb 17, 2022 · Law

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

Public Health Nutrition · April 2019 · Peer-reviewed

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

Circulation · Jul 18, 2017 · Peer-reviewed

doi.org
Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

European Food Safety Authority · Mar 1, 2019 · Agency assessment

“By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

doi.org
21 CFR 182.3640 Potassium sorbate

Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

ecfr.gov
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
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
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
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
Enzymes in cleaning products: an overview of toxicological properties and risk assessment/management

Regulatory Toxicology and Pharmacology · October 2012 · Peer-reviewed

“Exceptions are the ability of some proteases to produce irritating effects at high concentrations and more importantly, the intrinsic potential of these bacterial/fungal proteins to act as respiratory sensitizers.”

doi.org
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
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
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
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
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
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
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

Score

Why it scores 34

Nutrition per 100 g

Ingredients

Allergens and diets

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Sources