Masa harina is nixtamalised maize flour — dried maize that has been treated with an alkaline solution (lime water) before grinding. This nixtamalisation process dramatically increases the bioavailability of niacin (preventing pellagra) and calcium compared with untreated corn flour, and changes the protein and starch structure to give masa its distinctive flavour and pliability. It is essential for making tortillas, tamales, and pupusas.
Add water gradually to form a smooth dough (masa) that does not crack at the edges — texture varies by brand and moisture. Cook tortillas on a dry hot griddle for 30-45 seconds each side.
Where Corn flour, masa harina, white or yellow, dry, raw Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 277 mg | 14% | |
| Phosphorus | 241 mg | 34% | |
| Calcium | 112 mg | 14% | |
| Magnesium | 93.3 mg | 25% | |
| Iron | 1.70 mg | 12% | |
| Niacin (B3) | 1.69 mg | 11% | |
| Zinc | 1.62 mg | 16% | |
| Manganese | 0.413 mg | 21% | |
| Thiamin (B1) | 0.233 mg | 21% | |
| Vitamin B6 | 0.229 mg | 16% | |
| Copper | 0.130 mg | 13% | |
| Biotin (Vitamin B7) | 4.68 µg | 9% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →