Tortilla

Corn masa flour is a traditional ingredient used in making tortillas, providing a source of carbohydrates and fiber. It is minimally processed and retains some nutrients from the corn. The nixtamalization process enhances the bioavailability of niacin and other nutrients.

Water is a basic ingredient used to hydrate and bind the flour in tortilla making. It is essential for the dough formation but does not contribute any nutritional value. Its presence is necessary for the texture and consistency of the final product.

Lime is used in the nixtamalization process to treat corn, enhancing the nutritional profile of the flour. It helps in the release of niacin and improves the texture of the masa. However, it does not contribute significant nutritional value on its own.

Cellulose gum is a thickening agent used to improve texture and shelf life in processed foods. It is a synthetic additive derived from cellulose, which is not digestible by humans. While generally recognized as safe, excessive consumption may lead to digestive discomfort.

Folic acid is a synthetic form of vitamin B9 added to foods to prevent deficiencies. It is important for DNA synthesis and cell growth, especially during pregnancy. While beneficial, it is more effective when consumed as part of a balanced diet with natural sources of folate.