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Mi Pueblo Tostadas
Photo: Open Food Facts contributors (CC BY-SA)

Food

Mi Pueblo Tostadas

Good out of 100 Medium confidence
  • High in salt
  • Contains seed oils
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Why it scores 79

Mi Pueblo Tostadas scores 79 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Salt 1.7 g / 100 g: High in salt. Strong
  2. Fiber 6.7 g / 100 g: A good source of fiber. Strong
  3. Energy 485 kcal / 100 g: Energy-dense for its weight. Info

Capped at 79: High in fat and salt (above the front-of-pack "high" level).

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

Better taco shells and tostadas

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

The Receipt

Tostadas

START100

Ingredients

  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−2.5

Nutrition per 100 g

  • Salt 1.7 g / 100 g
    Strong High in salt. [5]
  • Energy 485 kcal / 100 g
    Info Energy-dense for its weight. [6]
  • Fiber 6.7 g / 100 g
    Strong A good source of fiber. [6]
subtotal−4
TOTAL 79Good

100 − 6.5 = 93.5 → 94 → capped at 79

Capped at 79. High in fat and salt (above the front-of-pack "high" level). [7]

GTIN 04099100015836 · 2026-09-28

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy485 kcal
Fat21.2 g
Carbohydrates66.7 g
Sugars1.5 g
Added sugars0 g
Fiber6.7 g
Protein6.1 g
Salt1.7 g

Serving: 2 tostadas (33 g)

Ingredients

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

CORN MASA FLOUR, VEGETABLE OIL (PALM OLEIN), SEA SALT, CALCIUM HYDROXIDE, CITRIC ACID (ACIDIFYING AGENT), AND CHICON DIOXIDE (ANTI-CAKING AGENT)

Allergens and diets

  • Not palm-oil-free

Always check the package: recipes change.

Sources

  1. 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

  2. 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

  3. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. 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

  6. 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

  7. 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