Tortillas are Mexican food dishes which has become a staple food in some homes. They can be eaten on their own or be used as wrapper for food. Tortillas can either be made of corn or flour. When it comes to Tortillas for diabetics, what matters is carbohydrates that it contains because the carbs would eventually break down into sugar. A typical tortilla has approximately 25 to 30 carbs depending on size. For diabetics, corn tortillas are safer because it contains less carbs. They are low in fat but are high in fiber and other nutrients such as calcium, potassium, iron, and B vitamins. They are also free of Gluten, a protein composite found normally found in wheat and oats to which many people are intolerant or allergic. However, corn tortillas that are purchased from groceries must have a lot of preservatives.

Diabetics must avoid Flour tortillas primarily because it contains many carbs approximately 60-70 carbs or twice as much as you can get from corn tortillas. This means that one consumes more carbs with the same serving and can potentially get more sugar once the tortillas have been broken down. Thus, a corn tortilla is a better food for diabetics because of its low carb content.

However, an even healthier alternative tortilla is the blue corn tortillas. This type of tortilla is made of a blue corn or Hopi maiz, which literally has blue color. This type of tortilla has more protein but fewer carbohydrates. It also has low glycemic index and contain anthocyanins, a water-soluble vacuolar pigments that may appear red, purple, or blue which possess possess analgesic properties and neuroprotective properties for preventing or controlling neurodegenerative diseases, depression, and anxiety that relates to diabetes.

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