Corn Flour Golden Masa Harina
|
Nutrient Facts
Serving Size: 1/4 cup(29g) Servings Per Container: 23 |
Amount Per Serving |
% Daily Value |
|
|
||
|
Calories
|
100
|
|
|
Calories from Fat
|
10
|
|
|
|
||
|
Total Fat
|
1 g
|
2 %
|
|
Saturated Fat
|
0 g
|
0 %
|
|
Trans Fat
|
0 g
|
0 %
|
|
Cholesterol
|
0 mg
|
0 %
|
|
Sodium
|
0 mg
|
0 %
|
|
Total Carbohydrate
|
21 g
|
7 %
|
|
Dietary Fiber
|
2 g
|
8 %
|
|
Sugars
|
0 g
|
N/A
|
|
Protein
|
3 g
|
6 %
|
|
|
||
|
Vitamin A
|
|
0 %
|
|
Vitamin C
|
|
0 %
|
|
Calcium
|
|
4 %
|
|
Iron
|
|
10 %
|
|
|
||
|
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
||
|
|
||
|
Ingredients:
stone ground corn and lime *Manufactured in a facility that also uses tree nuts, soy, wheat, and milk |
||
Masa, the Spanish word for “dough,” is the traditional dough used to make corn tortillas. It is made with hominy, or dried corn kernels that have been cooked and soaked in limewater, which is ground into masa. Masa harina (“dough flour”) is flour made from dried masa. The nixtamalization process (soaking in limewater) was developed in Mesoamerica thousands of years ago. It loosens the hulls from the kernel and softens the corn for grinding by breaking down the glue-like component called hemicellulose. This process also changes the structure of the corn, freeing the nutritionally rich niacin so that it can be easily absorbed into the digestive track. In addition, calcium is gained from the lime used as an alkali. The nixtamalization process also balances the amino acids, accessing more usable protein from the corn. Masa harina is most commonly used to make tortillas, but it is also featured in other delicious dishes including tamales, pupusas, and arepas.
RECIPES
