Corn flour, masa, enriched, white
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 1.5 MG | 123% | |
| Riboflavin | 0.8 MG | 62% | |
| Niacin | 9.9 MG | 62% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.5 MG | 28% | |
| Folate, total | 162 UG | 41% | |
| Choline, total | 8.6 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 138 MG | 11% | |
| Iron, Fe | 8.5 MG | 47% | |
| Magnesium, Mg | 93 MG | 22% | |
| Phosphorus, P | 231 MG | 18% | |
| Potassium, K | 262 MG | 6% | |
| Sodium, Na | 5 MG | 0% | |
| Zinc, Zn | 1.8 MG | 16% | |
| Copper, Cu | 0.2 MG | 23% | |
| Manganese, Mn | 0.4 MG | 16% | |
| Selenium, Se | 10.5 UG | 19% |
Nutrition Highlights
- High in dietary fiber (6.4g per 100g), supporting digestive health.
- Good source of Iron, Fe (47% DV).
- Good source of Magnesium, Mg (22% DV).
- Good source of Copper, Cu (23% DV).
- Rich source of Thiamin (123% of Daily Value per 100g).
- Rich source of Riboflavin (62% of Daily Value per 100g).
About Corn flour, masa, enriched, white
This finely ground flour is made from dried corn kernels that have been treated with an alkaline solution, a process known as nixtamalization. This traditional method not only enhances the corn's flavor and aroma but also improves its nutritional profile by making certain nutrients more bioavailable. The enrichment process adds back essential vitamins and minerals such as niacin, thiamine, riboflavin, and iron, which are important for energy metabolism and overall health. With a good balance of carbohydrates, protein, and fiber, this ingredient can be a valuable part of a balanced diet, especially when paired with other nutrient-dense foods.
In the kitchen, it's a staple in Latin American cuisine, most famously used to make corn tortillas, tamales, and pupusas. Its smooth texture and mild flavor also make it suitable for thickening soups and sauces or as a base for cornbread and other baked goods. Because it's naturally gluten-free, it's a popular choice for those with gluten sensitivities or celiac disease. When using it in recipes, keep in mind that its unique properties come from the nixtamalization process, so it isn't interchangeable with regular cornmeal or wheat flour without adjusting the recipe.
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