Ingredient

CORN MASA FLOUR

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What is CORN MASA FLOUR?

Corn masa flour is a type of flour made from dried corn kernels that have been nixtamalized, a process that involves soaking and cooking the corn in an alkaline solution, usually limewater, and then hulling. This process enhances the nutritional profile of the corn by making nutrients like niacin more available and provides the flour with a distinct flavor and enhanced texture, ideal for making tortillas and other related products.

It is primarily used in traditional Latin American cuisine for making tortillas, tamales, and other dough-based foods. As a whole grain product, corn masa flour can be a source of dietary fiber and other nutrients, although its nutritional benefits may vary depending on the specific product and portion size consumed. Current evidence does not point to significant health risks associated with its consumption in typical dietary contexts.

When you see corn masa flour on a label, it indicates that the product is likely made with a traditional approach that incorporates certain nutritional benefits unique to the nixtamalization process. It is important to note that while naturally gluten-free, cross-contamination can occur depending on the production environment.

Commonly found in: tortillas, tamales, arepas, tortilla chips, cornbread

Benefits

  • Provides dietary fiber due to its whole grain content.
  • Enhanced nutrient availability from the nixtamalization process.
FDA

Corn masa flour is recognized as a safe food ingredient with no special restrictions in the U.S.

Research

Research indicates that corn masa flour is nutritionally beneficial due to the nixtamalization process, with no significant health concerns identified.

Vegan

Corn masa flour is plant-based and typically considered suitable for vegan diets.

Sources: Whole Grain Resource · Nixtamalization: Nutritional Benefits

Scout's take

Corn masa flour is considered negative because it is a highly processed ingredient that may contain additives and preservatives, which can reduce its natural nutritional value.

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