MREInfo.com

Members,

Since I live in San Antonio, Texas the MRE Tortilla is of some interest to me. I have not had a chance to eat one. However, can anyone provide the nutritional info about them? I am really curious to see the data and how it stacks up to the shelf bought ones at the grocery store.

Here's some nutritional information I saved from http://LongLifeFood.com when they had the Tortillas for sale:
Ingredients:
Bleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Partially Hydrogenated Soybean and/or Cottonseed Oil), Glycerine, Mono and Diglycerides, Baking Powder (Corn Starch, Sodium Acid Pyrophosphate, Sodium Bicarbonate and Monocalcium Phosphate), Sugar and/or Corn Syrup, Salt, Fumaric Acid, Potassium Sorbate, Calcium Propionate, Sodium Stearoyl Lactylate.

Nutritional Info

Thanks Kman!

I always go to LongLifefood since they are so good about posting the nutritional data!

Not like the real thing, but they are good!!!!

I've got one at home, haven't had chance to try it, think I will this weekend, the MRE was strange though it came with two French Vanilla drinks (Long tan packets) Is that is mistake? Should there be only one?

Gaz

Usually there's only one. But sometimes if they run out of another part, they'll substitute something else. Or maybe they just made an error and you got lucky!

I hate to rain on the parade, but a proper tortilla is made of corn. Heck, I don't think wheat even grows South of the border. Anyhow, the mre tortillas are OK. Too bad they theres no "beef, ground, spiced" entree anymore. That would go well with the tortilla. Some Rocket Scientist at Natick figured to use those for the StarKist Tuna, along with a packet of mayo.

DangerousDave wrote:I hate to rain on the parade, but a proper tortilla is made of corn.

I was brought up in Chicago area, not exactly the Tex-Mex capitol of America, but we had both tortilla de maíz y tortilla de harina.

However, I am doubly surprised that you, of all people, would allow the Mexicans to tell you what a tortilla is. Consider this tidbit from Zagat's Guide;

Tortilla Cubana

Cuban Omelettes The word tortilla for most North Americans generally conjures thoughts of taco shells made of ground maize flour. That is tortilla if you are in Mexico, but for Cuba, most of Latin America and Spain, the tortilla is something completely different. Tortillas to Cubans are similar to North American omelettes or Italian frittatas and can be filled with virtually anything. We offer a few of our favorite, most typical preparations. ¡Buen Provecho!

Maize? Old Indian word for corn. On or Off the cob, I don't know. Cuban? a pork sandwhich with swiss cheese, pickles and mustard.

Sandwich cubano....priceless!!!
"Tortilla cubana ó española", they are simply omelettes made with different "stuffings";ham,potatoes,onions,peppers,peas,chorizo, etc....they are good!!
but the mexican tortillas are as they mentioned:

1."de maíz" (grounded corn....) the word "maize" is the anglicized version of the spanish word "maíz"....

2. "de harina"or flour tortillas, simply made of wheat flour dough....

Anyway,no matter which one all of them taste good ,specially if they are home made or freshly made from a "Tortillería" or "Panadería".... a tortilla factory or a hispanic bakery

Buen Provecho!!!!
Peace!



By the way....the mix of tuna ,mayo and tortillas is the new "healthy food " fad.....
...mine I like them with a nice bowl of "chile con carne" or some good ol' fashion "fajitas de res"