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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a nutritious grain option. The nixtamalization process used to make it increases the bioavailability of niacin (Vitamin B3) and reduces phytic acid, which helps your body better absorb minerals like zinc and iron.
A 100g serving contains approximately 363 calories and 76.59g of carbohydrates. It also provides about 8.46g of protein and 3.69g of fat, making it a high-energy, carbohydrate-dense food.
Yes, white masa corn flour is naturally gluten-free as it is made entirely from corn. It is a safe and popular alternative for individuals with celiac disease or non-celiac gluten sensitivity.
Unenriched means that no synthetic vitamins or minerals, such as folic acid or iron, were added to the flour after processing. It contains only the nutrients naturally present in the corn after the nixtamalization process.
No, it is not keto-friendly. Because it contains over 76g of carbohydrates per 100g, it is a high-carb ingredient that is generally avoided on low-carb and ketogenic diets.
No, they are not interchangeable. Masa flour is made from corn treated with lime (nixtamalization), which gives it unique binding properties and flavor; regular cornmeal will not form a cohesive dough for tortillas or tamales.
It is most commonly used to make corn tortillas, tamales, pupusas, and gorditas. It can also be used as a thickener for soups like chili or stews, or to make the traditional beverage atole.
unenriched white masa corn flour is a versatile ingredient found in cuisines around the world. With 363 calories per 100g and 8.46 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 0 recipes featuring unenriched white masa corn flour with step-by-step instructions.
Browse recipes →It has a distinct, earthy, and slightly nutty flavor with a subtle mineral undertone resulting from the alkaline soaking process. It is generally milder and less sweet than yellow masa flour.
Store it in an airtight container in a cool, dry place. Because it contains natural oils that can go rancid, you can extend its shelf life by storing it in the refrigerator or freezer for up to a year.
The nixtamalization process used to create masa significantly reduces mycotoxins, such as aflatoxins, which can naturally occur in raw corn. This makes masa flour safer for human consumption than untreated corn products.