Nixtamalized Blue Corn Masa Flour

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.

• Whole Grain Native Blue Corn (Criollo)
• Stone ground lime

• 1 Kg
• 20 Kg

The Nixtamalized Blue corn Masa Flour is a fine dry powder, when mixed with water produces a soft dough ready to make tortillas, tamales, corn chips, etc.

• Saturated Fat 9 Kkcal
• Other Fat 36 kcal
• Total Sugar 0 kcal
• Sodium 3 mg
• Energy 365 kcal