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The Whole Tortilla foods use the freshest produce and wholesome ingredients, reflecting our holistic approach to nutrition. Blending three or four varieties of the freshest whole green and red chiles in each tamale pie ensures full flavor and the perfect amount of “heat.” But did you know chiles are extremely high in vitamin C, a good source of most B vitamins and very high in potassium, magnesium and iron? Learn about the nutritional and vitamin value of the ingredients we use in our products.

Chile Pepper

Chile Peppers
We use whole chile pepper—seeds, veins, and pith—to give you the complete nutritional benefits of the fruit. Ounce for ounce, green chile has more vitamin C than citrus fruits. Chiles are also a good source of most B vitamins and are very high in potassium, magnesium and iron.


Cilantro is full of chlorophyll and is considered a major body and blood cleanser, ridding the body of heavy metals such as mercury, lead and aluminum. Both the leaves and stems are used for flavor and nutrients in our tamale pies.

Onions are a very good source of vitamin C, chromium and dietary fiber. They also contain many vitamins and minerals including manganese, molybdenum, vitamin B6, folate, potassium, phosphorus and copper.


Packed with phytonutrients and lycopene, tomatoes are an excellent source of vitamin C (antioxidant) and vitamin A (for vision; also an antioxidant). Tomatoes also include carotenoids, such as beta-carotene, which act as antioxidants.

Lemons & Limes
Contain an abundance of vitamin C, niacin, thiamin and vitamin A. Vitamin P (bioflavonoids) strengthens blood vessels and helps manage high blood pressure. Lemons contain potassium which is heart beneficial, acting as a blood purifier and cleansing agent. Lemon and lime juices are powerful antibacterials and contain citric acid, a natural preservative.

Masa nixtamalera
Nixtamalized maize dough is nutritionally superior to cornmeal because limewater adds calcium to the dough and makes the niacin nutritionally available to our digestive systems.


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