**2.3 Chemical composition**

The chemical composition of the tortillas was determined following the official methods for moisture (925.09), ash (923.03), protein (954.01), lipids (920.39), and fiber (962.09) [24]. While carbohydrates were calculated by difference. The mineral content (Na, K, Ca, Mg) of the tortillas was determined by Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES) based on AOAC Method 2011.4, as in Ref. [25]. The sample preparation consisted of a microwave digestion on a CEM Mars6 microwave system (Charlotte, NC, USA), and the determination was carried out in triplicate using an Agilent 5110 ICP-OES (Santa Clara, Ca, USA). The analytical measurements were made with the ICP Expert 7.5.1 software.
