Ground White Corn Masa Flour

Ground white corn masa flour is a type of corn flour made from dried corn kernels that have been cooked and steeped in a lime solution. This process, called nixtamalization, makes the corn more digestible and improves its nutritional value. The nixtamalized corn is then ground into a fine flour.

Masa flour is the primary ingredient in many traditional Mexican foods like tortillas, tamales, and tostadas. It provides structure and a distinct corn flavor to these products. It is also used in some snack foods and baked goods.

Ground white corn masa flour is generally recognized by the FDA as safe (GRAS) for use in food. Nixtamalization increases the availability of niacin (a B vitamin) in corn, which can help prevent pellagra. The FDA has not established specific upper intake levels for masa flour itself. International bodies like JECFA have evaluated corn and corn derivatives.