Ingredient
Limed corn flour
What is Limed corn flour?
Limed corn flour, also known as masa harina, is a type of corn flour that undergoes a traditional process called nixtamalization. This process involves soaking corn kernels in an alkaline solution, typically lime (calcium hydroxide), which loosens the hulls, improves flavor, and enhances nutritional quality.
It is commonly used to make tortillas, tamales, and other Latin American foods. The nixtamalization process increases the availability of niacin and improves the protein quality of the corn. Health experts note that this process can be beneficial because it enhances the nutrient profile of the corn compared to untreated cornmeal.
When you see limed corn flour on a label, it indicates that the product may contain higher levels of certain nutrients compared to regular cornmeal. It is a relatively neutral ingredient with few risks associated with its consumption.
Commonly found in: tortillas, tamales, corn chips, pupusas, sopes
Benefits
- Enhances the availability of niacin, a vital nutrient.
- Improves corn's protein quality through traditional nixtamalization.
Nixtamalized corn products are generally recognized as safe (GRAS) for consumption in the US.
Research supports that nixtamalization improves nutrient bioavailability in corn.
Limed corn flour is plant-based and considered vegan-friendly.
Scout's take
Limed corn flour is a staple ingredient in many traditional foods, providing carbohydrates and some fiber. It is processed through nixtamalization, which can enhance nutrient availability. However, it lacks significant nutritional benefits beyond basic energy provision.
The case for
Provides carbohydrates and some fiber, which can be part of a balanced diet.
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