Commercial corn tortillas
Commercial corn tortillas are thin, round flatbreads made from masa harina (nixtamalized corn flour) and water, mass-produced for consistent size and texture. They are a foundational staple in Mexican and Central American cuisine, serving as the base for tacos, enchiladas, and tostadas. The nixtamalization process, where corn is treated with lime, is key to their traditional preparation and nutritional profile.
🍽️ Nutrition at a glance
These tortillas are primarily a source of complex carbohydrates, providing energy with a moderate amount of fiber and a small amount of protein. A typical serving offers key minerals like iron and magnesium, with a calorie count generally around 50-60 calories per tortilla.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 2.5 g |
| Carbs | 22 g |
| Fat | 1.5 g |
| Fiber | 3 g |
| Sugar | 0 g |
| Sodium | 10 mg |
| Iron | 1.5 mg |
| Magnesium | 30 mg |
| Phosphorus | 80 mg |
| Potassium | 50 mg |
| Thiamin (B1) | 0.1 mg |
| Niacin (B3) | 1.2 mg |
| Folate | 25 mcg |
| Selenium | 2 mcg |
Per 2 small corn tortillas (approximately 52 g) · estimated, varies by recipe
💡 What's interesting
The nixtamalization process not only improves the dough's workability but also significantly increases the bioavailability of nutrients like niacin (vitamin B3), preventing deficiencies. Culturally, they are not just food but a versatile eating utensil, used to scoop up other dishes.
