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Source
Not animal-derived
Allergen
No
Role in food
Masa flour is a primary ingredient in many traditional Mexican foods, providing structure and …
What it is
Ground yellow corn masa flour is a type of corn flour made from dried corn kernels that have been cooked and treated with an alkali solution (nixtamalization). This process, common in Mexican cuisine, makes the corn more digestible and improves its nutritional value. The nixtamalized corn is then ground into a fine flour.
Why it's used
Masa flour is a primary ingredient in many traditional Mexican foods, providing structure and a distinct corn flavor. It is used to make tortillas, tamales, and arepas. Manufacturers use it for its binding properties and characteristic taste in snacks and baked goods.
Health notes
Ground yellow corn masa flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and some fiber. Regulatory bodies like JECFA and EFSA have evaluated corn and corn products. At typical consumption levels, it is considered a staple food with no significant adverse health effects.
Allergen info
Corn is not one of the nine major allergens recognized by the FDA. Masa flour is gluten-free, as corn does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.