Whole Grain Corn Masa Flour

Whole grain corn masa flour is made from whole corn kernels that have been nixtamalized (cooked in an alkaline solution, like limewater) and then dried and ground. This process makes the corn more digestible and improves its nutritional value. It is a staple ingredient in many Mexican and Central American cuisines.

Masa flour is primarily used to make tortillas, tamales, and tortilla chips due to its unique texture and binding properties. It provides a distinct corn flavor and a slightly chewy or crispy texture depending on how it's prepared. It is also found in some snack foods and baked goods.

Whole grain corn masa flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and fiber. Regulatory bodies like JECFA and EFSA have evaluated corn and corn products. Evidence does not suggest adverse health effects from consuming masa flour at typical dietary levels.