Bread vs tortilla: carbs, fiber and net carbs
Full comparison · Protein · Calories · Carbs · Healthier
Per 3.5 oz (100 g), bread has 49.2 g of carbohydrate (46.9 g net) and tortilla has 44.6 g (38.3 g net).
Net carbs = total carbohydrate minus fiber.
| Bread | Tortilla | |
|---|---|---|
| Total carbohydrate, 100 g | 49.2 g | 44.6 g |
| Fiber, 100 g | 2.3 g | 6.3 g |
| Net carbs, 100 g | 46.9 g | 38.3 g |
| Total sugars, 100 g | 5.3 g | 0.88 g |
| Carbs per serving | 13.4 g in 1 slice (1 oz, 27.3 g) | 12.7 g in 1 oz (28 g) |
| Net carbs per serving | 12.8 g | 10.9 g |
Net carbs is total carbohydrate minus fiber; it is a common counting convention, not an FDA label term. Total sugars include natural and added sugar; USDA does not separate them for these foods.
What the numbers don't tell you
Per 1-oz serving, a slice of white bread has about 74 calories and 13 g of carbs, the corn tortilla here about 61 calories and 12.5 g. The tortilla also has nearly three times the fiber and about a tenth of the sodium. White bread brings more protein, iron and calcium. No trial we hold compared them for weight loss. Refined grain, the group white bread belongs to, has a worse name for the heart than cohort data support: across 17 cohorts with more than 875,000 people, it showed no clear link with heart disease, stroke or heart failure.
Outside the table: the corn is cooked in lime, a step that only modestly reduces its phytate, and phytate holds calcium back. In a small trial in 5 women, about 35 percent of the calcium in ordinary maize tortillas was absorbed. US rules allow folic acid in corn masa flour but do not require it, and a 2019 crowd-sourced snapshot of 43 products from 28 states found it in no corn tortilla.
If you could become pregnant, check the label for folic acid, which WHO recommends adding to maize flour against neural tube defects, on evidence it grades as very low quality. The tortilla here is corn, so its numbers do not describe a flour tortilla.
Evidence behind this note
- Level C Across 875 thousand people, refined grain intake showed no link with heart disease, stroke or heart failure. Trends Cardiovasc Med, 2024
- Level B Calcium absorption from a 140 g tortilla meal rose from 0.35 to 0.50 in 5 women when the maize had about 60% less phytate, so phytate, only modestly reduced by nixtamalization, limits the calcium that lime treatment adds. Am J Clin Nutr, 2005
- Level C Three years after the FDA allowed folic acid in corn masa flour, a 2019 survey of 43 corn masa and corn tortilla products across 28 US states found folic acid in only three masa flours and in no corn tortilla at all. Birth Defects Res, 2019
- Level E US regulation permits, but does not require, folic acid in corn masa flour, capped at 0.7 mg of folic acid per pound of flour, which is why the folate on a corn tortilla label depends on the brand. 21 CFR 172.345 Folic acid (folacin), eCFR, current
- Level E WHO recommends fortifying maize flour and corn meal with iron and with folic acid, for children, women and neural tube defect prevention, and grades the evidence behind both recommendations as very low quality. WHO guideline: Fortification of maize flour and corn meal with vitamins and minerals, 2016
Written from the studies and agency guidance we hold for both foods, reviewed by the Bioma editorial system. How we verify.
Keep exploring
Read more about these foods
- Bread: sourdough helps for two hours and not for twelve weeks
- Tortillas: the lime, the zinc and the outbreaks
Rankings and guides
Where the numbers come from
- Bread: USDA FoodData Central, Bread, white, commercially prepared, FDC ID 325871 · full profile · all forms of bread
- Tortilla: USDA FoodData Central, Tortillas, ready-to-bake or -fry, corn, FDC ID 175036 · all forms of tortilla
Each food is one USDA entry, chosen as it is usually eaten. Other cuts, brands and preparations differ; the links show them. % DV uses FDA Daily Values for adults. How we verify.