Nixtamalized Corn Masa Flour obtained through milling corn kernels (Zea Mays) previously selected, cleaned and cooked in a solution of water with stone ground lime. Finally, dehydrated to obtain MazaReal´s Nixtamalized Corn Masa Flour.
The term nixtamalization refers to an ancestral process of cooking dried corn kernels in an alkaline solution.
Benefits of Nixtamalization: Unleashes the bound of niacin (Vitamin B3) in corn, making it absorbable through human digestion. Alkalinity improves the balance and accessibility of essential amino acids. Increases dietary calcium, derived from grains absorption of minerals from the alkali solution. Significantly reduces poisonous substances produced by fungi called mycotoxins.
Ingredients: Whole Grain Native White Corn (Criollo), Stone ground lime. Commercial use: The Nixtamalized White corn Masa Flour is a fine dry powder. Storage: Keep in a dry, cool place at room temperature. when mixed with water produces a soft dough ready to make tortillas, tamales, corn chips, etc.
Nutritional Values: Saturated Fat 9 Kkcal; Other Fat 36 kcal; Total Sugar 0 kcal; Sodium 2 mg; Energy 349 kcal.
Food Type: Corn flour
Country of origin: Mexico
Distributor: Cachina OÜ. Liikuri 16, 13618. Tallinn
