Corn is a complex carbohydrate and a source of vitamin C and fiber, so it is more nutritious and lower in fat than white flour. Corn tortillas do not contain gluten, which makes them a great alternative to bread for those people with gluten intolerance. Besides, corn allergy is extremely rare. Corn bran is a heart protector because it helps lower the levels of triglycerides and blood fats, which are highly responsible for heart disease. The soluble fibers in corn bind with cholesterol in bile from the liver. It then leaves the body, taking cholesterol with it.
Scientific research has determined that corn is a very good aid to prevent iron-deficiency anemia because it increases the absorption of this nutrient up to 50 percent. The American Institute for Cancer Research recommends corn and tortillas as part of a diet to lower the risk of cancer and promote overall health. Corn, when cooked, releases cancer-fighting compounds that are actually bound to the vegetable fibers.
Ferulic add, for instance, is a recognized disease-fighter, and while it is found in large amounts within corn, it is only a marginal component in fruits and vegetables. Oxidation increases cancer risk and heart disease, and free radicals have also been linked to age-related diseases such as cataracts and Alzheimer's disease. The longer corn is cooked, the higher the levels of antioxidants and ferulic acid that are liberated. We can guess why tortillas have been a primary dietary element in Latin American people as a source of energy, vitamins, and minerals.
Corn products, such as tamales and tortillas, are made by a high-temperature alkaline cooking procedure called nixtamalization. This lime cooking technique releases all the healthy substances in corn more effectively than any other process. Lime cooking significantly increases calcium and improves the bio-availability of niacin and other vitamins. Tortillas have been a long-time favorite food among astronauts due to the fact that they are a good source of nutrition easily transported into space and do not crumble in zero gravity.
Corn tortillas are a low-fat, low-sodium food and provide potassium, calcium, and fiber in less than sixty calories per serving. Contrary to popular belief, tortillas and tamales will not make you fat if they are part of an adequate diet. Lard in tamales can be substituted with low-fat margarine or even olive oil, and tamales are steam-cooked.
Corn foods have often been accused of being caloric but a low protein quality provider. Plant breeders have developed genotypes with high lysine and trytophen, substances that have improved the protein quality and nutritional value of corn. Corn tortilla consumers know they are a superb wrapping for almost anything, from vegetables, meat, and sour cream to caviar and tofu. The fillings in our tortillas undoubtedly compensate for the lack of protein. Corn tortillas are definitely a better choice than bread, crackers, or flour tortillas, because they are often whole-grain and lower in fat. Corn and tortillas are being considered in the NASA listings of meals for the future.
Masa flour can be made at home by nixtamalizing corn in a process of rinsing and cooking in lime water, but the traditional method has been effectively adopted and enhanced at the industrial level. MASECA is one of the most important providers of nixtamal, or lime-cooked corn dough. The tortilla industry is the fastest growing sector in the US baking industry. More than 300 companies are devoted to making tortillas and corn snacks. MASECA strives to produce masa under strict quality standards while preserving the taste and texture of this historic food.
* Putting it to Use
On or off the cob, corn is a tasty complement in salads, stews and soups, and there are many other ways in which it is prepared for use. Once corn is fully ripe it can be dried to separate the hull and the grain easily. When the grains are left whole, they constitute the basis for livestock food and it is called "samp" "Hominy" is the broken grain coarse and fine, and it is use in a wide variety of dishes such as pozole. "Meal" is the name given to ground corn, and it can follow several processes; it can be toasted to produce breakfast cereal and cookies for instance, or it can be ground to powder to get corn flour or processed for corn masa. Starch can be totally separated from the rest of the grain and has a great number of industrial uses such as the manufacturing of glue, cosmetics, flavorings, etc.
Not All Corn is the Same
Field corn can be found in many varieties and colors, but white and yellow are the most common. The most important types of corn are:
Dent.--It is the most traded and is basically used to feed livestock and to produce oil, starch, syrups, etc.
Flint.--This variety has larger grains and resists cold weather.
Flour.--This corn is soft and is mostly used to prepare meals such as tortillas.
Pop.--When heated, the humidity inside the grain expands until it pops through its hard cover. This is our all-time favorite popcorn.
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