masa harina
Also known as: corn flour for tortillas
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Also known as: corn flour for tortillas
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, masa harina offers several health benefits. The nixtamalization process increases the bioavailability of niacin (Vitamin B3), which helps prevent pellagra. It's also a good source of dietary fiber, supporting digestive health, and provides calcium for bone health due to the limewater treatment.
Per 100 grams, masa harina contains approximately 365 calories, 7.9 grams of protein, 77.5 grams of carbohydrates, and 2.4 grams of fat. It's a calorie-dense ingredient primarily providing energy from carbohydrates.
Yes, masa harina is naturally gluten-free as it is made from corn. This makes it an excellent flour alternative for individuals with celiac disease or gluten sensitivity. Always check product labels for certification to ensure no cross-contamination during processing.
No, masa harina is not suitable for a ketogenic diet. With approximately 77.5 grams of carbohydrates per 100 grams, it is very high in carbs and would quickly exceed the daily carbohydrate limits for a keto diet.
Yes, masa harina is vegan. It is made solely from dried corn kernels that have been cooked and soaked in an alkaline solution (nixtamalized), then ground into a flour. No animal products are used in its production.
Masa harina is the essential ingredient for making traditional Mexican and Central American dishes. Its primary uses include crafting fresh corn tortillas, tamales, sopes, pupusas, and gorditas, providing their characteristic flavor and texture.
To prepare masa harina for tortillas, you typically mix it with warm water or broth and a pinch of salt. The mixture is kneaded until a soft, pliable dough forms, which is then pressed into thin rounds and cooked on a comal or griddle.
masa harina is a versatile ingredient found in cuisines around the world. With 365 calories per 100g and 7.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 10 recipes featuring masa harina with step-by-step instructions.
Browse recipes →Masa harina should be stored in an airtight container in a cool, dry place, away from direct sunlight and moisture. This helps prevent it from absorbing odors or moisture and keeps it fresh. For longer shelf life, especially in humid climates, refrigeration or freezing can be beneficial.
Unopened masa harina typically lasts for about 6-12 months when stored properly. Once opened, it's best to use it within 3-6 months for optimal freshness and flavor. Always check the 'best by' date on the package.
Nixtamalization is the traditional process of soaking and cooking corn kernels in an alkaline solution, usually limewater (calcium hydroxide), before grinding. This process is crucial because it significantly increases the bioavailability of niacin (Vitamin B3), preventing pellagra, and also adds calcium, improves the corn's nutritional value, and enhances its flavor and dough-making properties.
