Key findings
- 1Nixtamalization releases the niacin that is chemically bound up in untreated corn, and leaves calcium from the lime behind in the masa
- 2The entire process (soaking, cooking, grinding, pressing, cooking) is mechanical and thermal, not chemical
- 3Corn tortillas are among the simplest commercial grain products at just 3 ingredients
Why is Corn Tortillas Level 2 on average?
The key process in corn tortillas is nixtamalization; soaking dried corn kernels in an alkaline solution of calcium hydroxide (lime water), cooking them, then grinding into masa dough. This 3,500-year-old Mesoamerican technique changes the chemistry of the corn rather than adding anything to it. Nixtamalization releases the niacin (vitamin B3) that is bound up in untreated corn, softens the hull, and leaves calcium from the lime behind in the masa. No additive is involved at any stage. In our analysis, corn tortillas average a Processing Score of 4.3, which is Level 2.
How 264 corn tortillas products break down
Share of products at each processing level, in our analysis.
Corn Tortillas brand comparison
From least to most processed in our database.
How to read a corn tortillas label
- 1
Corn tortillas should list only masa harina (or ground corn), water, and lime (calcium hydroxide)
- 2
Some brands add cellulose gum or propionic acid, which adds processing to an otherwise simple food
- 3
Lime (cal) in the ingredients refers to calcium hydroxide, not the citrus fruit
- 4
Fresh tortillas from a tortilleria are the least processed option
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Frequently asked questions
What is nixtamalization?
A 3,500-year-old process of soaking and cooking corn in an alkaline lime solution. It softens the hull, releases the niacin (vitamin B3) that is bound up in untreated corn, and leaves calcium from the lime in the masa. No additive is involved.
Are blue corn tortillas more processed than yellow?
No. Blue and yellow corn tortillas undergo the same nixtamalization process. The color difference is the corn variety, not a processing difference.
Why are corn tortillas healthier than flour tortillas?
From a processing standpoint, corn tortillas are simpler: three ingredients against a much longer list for a commercial flour tortilla, and lower in fat. They also don't require the softening agents and preservatives that flour tortillas need for shelf stability.