Corn Masa
Nixtamalization with calcium hydroxide enhances bioavailability of niacin and adds calcium. FDA permits voluntary fortification of corn masa flour with folic acid (since 2016).
What it is
Dough made from nixtamalized corn (corn cooked and steeped in calcium hydroxide solution, then ground); the traditional base for tortillas, tamales, and other Mexican foods.
Primary dough/base for traditional Mexican corn-based foods; provides starch, flavor, and structure.
What regulators actually say
"FDA is amending its food additive regulations to provide for the safe use of folic acid as a nutrient supplement in corn masa flour."
Regulatory status
United States — FDA
Standard food; folic acid fortification authorized in corn masa flour, 21 CFR 137.275
European Union — EFSA
Authorized food
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app