Ingredient
Corn Flour (Processed with Lime)
What is Corn Flour (Processed with Lime)?
Corn Flour Processed With Lime, also known as masa harina, is made from dried corn kernels that are soaked and cooked in a lime (calcium hydroxide) solution. This process, called nixtamalization, improves the nutritional profile and is used primarily in Latin American cuisines.
This ingredient is valued for its unique texture and slightly tangy flavor addition to foods like tortillas and tamales. The nixtamalization process enhances the calcium content and makes certain essential amino acids and vitamins more bioavailable, which can be beneficial to nutrition overall.
When you see corn flour processed with lime on a label, it's primarily used as a grain component providing carbohydrates, with a historical significance in traditional diets. Its use is largely considered safe and nutritionally advantageous compared to untreated corn flour.
Commonly found in: tortillas, tamales, cornbread, snack foods, baking mixes
Benefits
- The nixtamalization process enhances the bioavailability of essential nutrients in corn.
- It adds calcium to the flour, providing a nutritional boost.
Corn-based products treated with lime are generally recognized as safe (GRAS) by the FDA.
Studies support the nutritional benefits of nixtamalization, which improves mineral content and bioavailability in corn.
Corn flour processed with lime is plant-based and considered vegan-friendly.
Sources: Food Additive Status List · Nixtamalization: Chemical and Nutritional Changes in Corn
Scout's take
Nixtamalized corn — a traditional processing method that improves niacin bioavailability. The base ingredient itself is acceptable.
More from Scout's analyses
This ingredient is a common base for tortilla chips and is generally considered neutral in terms of health impact.
from the analysis of Takis Rolled Blue Heat Tortilla ChipsFound in 2 products
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