Nutritional and traditional aspects of corn and flour tortillas

Experts provide guidance on the consumption of flour tortillas, noting that individuals with moderate physical activity may consume between 2 and 3 pieces daily, while more active individuals might consume 3 to 6. A medium portion provides approximately 94 calories. However, excessive consumption of commercial flour tortillas can lead to health issues such as increased cholesterol, high blood pressure, and blood glucose spikes due to saturated fats and sodium.

In comparison, the Mexican Ministry of Health indicates that nixtamalized corn tortillas are a healthier alternative, containing fewer calories and fats while providing essential calcium for bone health.

The nixtamalization process, a pre-Hispanic technique, involves cooking corn with water and food-grade lime. This process transforms the grain's starch, proteins, and cell walls, resulting in a dough with specific textures and aromas suitable for making tortillas. The quality of the corn and the precision of the cooking, washing, and grinding stages are critical to the final product.