Download on the App Store Get it on Google Play

← All foods / Grains & Starches

Corn Tortilla

Low FODMAP

Serving sizes

Corn Tortilla changes rating with portion size. These are the amounts tested in the literature behind our ratings.

  • About 40g Low
  • Larger portions Moderate
  • Much larger portions High

Corn tortillas are Low FODMAP at 42g, moderate at 425g and high at 490g, so a normal taco stack stays low.

  • At 42g, no FODMAP group reaches a meaningful level and corn tortillas sit low.
  • The overall load only reaches moderate at 425g and high at 490g, far more than a meal.
  • Flavored or blended tortillas can add other ingredients, so plain corn ones are the most predictable.

Use them as a base for tacos or quesadillas and keep the fillings low-FODMAP too.

Related foods

Other grains & starches rated for FODMAP content.

Try FODMAP Foods

Scan any food with your camera, search every rating in this list, and see your safe portion before you eat.

Download on the App Store

Learn more

What Are FODMAPs? A Plain-English Guide Low FODMAP Elimination Phase: A Week-by-Week Guide FODMAP Stacking: Why You Reacted to 'Safe' Foods How to Read Food Labels on Low FODMAP

Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.

References

  1. Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
  2. Measurement of short-chain carbohydrates in common Australian vegetables and fruits by HPLC. Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
  3. Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
  4. Dietary sorbitol and mannitol: food content and distinct absorption patterns. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
  5. FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.

Last reviewed September 22, 2026.