{"id":165103,"date":"2024-09-26T08:50:58","date_gmt":"2024-09-26T14:50:58","guid":{"rendered":"https:\/\/tecscience.tec.mx\/en\/?post_type=sciencecommunication&p=165103"},"modified":"2024-09-26T13:10:52","modified_gmt":"2024-09-26T19:10:52","slug":"nixtamalized-corn","status":"publish","type":"sciencecommunication","link":"https:\/\/tecscience.tec.mx\/en\/science-communication\/nixtamalized-corn\/","title":{"rendered":"Everything You Need to Know About Corn’s Nutritional Value in Tortillas"},"content":{"rendered":"\n

By \u00a0Beatriz A. Acosta-Estrada\u00a0<\/a><\/p>\n\n\n\n

Tortillas are one of Mexico\u2019s most iconic foods, a staple in the daily diet of millions. But when it comes to the corn they\u2019re made from, which option offers the best nutrition?<\/p>\n\n\n\n

The truth is, there\u2019s no clear \u201cbest\u201d type of corn for tortillas. <\/p>\n\n\n\n

Both native and hybrid varieties have pros and cons, and both can be used to make healthy tortillas\u2014especially when nixtamalized flours are involved.<\/p>\n\n\n\n

Nutritional Differences<\/strong><\/h2>\n\n\n\n

Native corn, cultivated for generations in Mexico, stands out for its genetic diversity and ability to thrive in different environments. This corn is often prized for its vibrant colors and high levels of antioxidants like carotenoids and polyphenols. However, it\u2019s less efficient to produce, with lower yields and greater vulnerability to pests and disease (1).<\/p>\n\n\n\n

Hybrid corn, on the other hand, has been engineered to boost yields and resist environmental stress. It\u2019s more consistent in quality, making it easier to produce on a large scale (2). <\/p>\n\n\n\n

While some critics argue that hybrids might lack nutritional variety, the reality is that, for the most part, the nutritional differences between native and hybrid corn are minimal. This was confirmed by a recent study presented at the 37th National Congress of the Mexican Association of Nutrition Faculty and Schools (AMMFEN) <\/a>and published in two scientific papers (3,4).<\/p>\n\n\n\n

Science at Work<\/strong><\/h2>\n\n\n\n

In the study, \u201cNutritional Evaluation, Phytochemical Analysis, and Quality of Corn Tortillas Made from Hybrid, Native, and Nixtamalized Corn Flours,\u201d<\/a> researchers compared tortillas made from 12 different corn genotypes, along with six corn blends and their respective nixtamalized flours.<\/p>\n\n\n\n

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The study analyzed over 100 factors, including vitamin content, protein, minerals, and fiber. No other research globally has examined such an extensive number of samples or offered this level of detail.<\/p>\n\n\n\n

Key findings include:<\/p>\n\n\n\n