Ground into a sweet flour for tortillas or breads
This is a traditional sweet flour, most commonly made from dried corn (maize) that has been nixtamalized and ground. It is a staple ingredient in Latin American and Mesoamerican cuisines, used as the base for making tortillas, tamales, and various sweet breads.
🍽️ Nutrition at a glance
The flour is primarily a source of complex carbohydrates, providing sustained energy. It also offers a good amount of dietary fiber and is a notable plant-based source of iron and B vitamins like thiamine.
Nutrition breakdown
| Calories | 442 kcal |
| Protein | 9.4 g |
| Carbs | 92.3 g |
| Fat | 3.7 g |
| Fiber | 9.6 g |
| Sugar | 0.8 g |
| Sodium | 5 mg |
| Iron | 3.2 mg |
| Thiamine (B1) | 0.5 mg |
| Niacin (B3) | 4.8 mg |
| Magnesium | 129 mg |
| Phosphorus | 310 mg |
| Potassium | 300 mg |
| Zinc | 2.0 mg |
| Selenium | 12.5 mcg |
Per 1 cup (120 g) · estimated, varies by recipe
💡 What's interesting
The nixtamalization process, where corn is cooked in an alkaline solution, is a brilliant ancient technique that unlocks nutrients like niacin (vitamin B3) and improves the flour's texture and flavor, preventing deficiencies like pellagra.
