Corn Tortillas
Summary
These corn tortillas are made with simple ingredients: masa harina, salt, and warm water, which contribute to a clean label and minimal processing. The use of masa harina, a traditional corn flour, enhances the nutritional profile by providing carbohydrates and fiber, and the limewater soaking process increases calcium content and niacin bioavailability. The product's low processing level and absence of harmful additives make it a healthy choice within its category.
At a glance
Key ingredients 3
Masa harinaGood
Masa harina is a traditional corn flour used in making tortillas, providing a source of carbohydrates and fiber. It is made by soaking corn in limewater, which enhances the nutritional profile by increasing calcium content. This process also makes the niacin in corn more bioavailable, improving its nutritional value.
Benefits
Provides essential carbohydrates and fiber, and the limewater treatment increases calcium and niacin availability.
SaltNeutral
Salt is used as a seasoning and preservative in many foods, including tortillas. It enhances flavor but should be consumed in moderation to avoid health issues like hypertension. In this product, it is used in small amounts, contributing to taste without significant health risks.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in food products.
Warm waterNeutral
Warm water is used in the preparation of masa harina to form the dough for tortillas. It is a neutral ingredient with no direct nutritional impact. Its primary role is to hydrate the flour and facilitate dough formation.
Benefits
Essential for dough formation, allowing the masa harina to be shaped into tortillas.
Processing
Processed Culinary Ingredients
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