Corn Tortillas
Corn tortillas are thin, round flatbreads made from masa harina (nixtamalized corn flour) and water, a staple food originating from Mesoamerica. They are a foundational element of Mexican and Central American cuisine, serving as the base for tacos, enchiladas, and tostadas. Their simple, ancient preparation involves pressing and grilling the dough, resulting in a pliable, slightly earthy-flavored bread.
🍽️ Nutrition at a glance
Corn tortillas are primarily a source of complex carbohydrates, providing sustained energy, and are naturally low in fat and protein. They offer key nutrients like fiber, B vitamins, and minerals such as magnesium and phosphorus, with a typical 6-inch tortilla containing around 50-60 calories.
Nutrition breakdown
| Calories | 100 kcal |
| Protein | 2.5 g |
| Carbs | 20 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 10 mg |
| Potassium | 60 mg |
| Magnesium | 20 mg |
| Phosphorus | 50 mg |
| Iron | 1 mg |
| Zinc | 0.5 mg |
| Niacin (B3) | 1 mg |
| Folate | 30 mcg |
| Thiamin (B1) | 0.1 mg |
Per 2 tortillas (52 g) · estimated, varies by recipe
💡 What's interesting
The process of nixtamalization, which involves treating corn with an alkaline solution like lime water, is a brilliant ancient technique that unlocks niacin (vitamin B3) and improves the dough's workability and nutritional value, preventing deficiencies like pellagra.
