Micronutrients & recovery
Industrial dry milling and nixtamalization processing of maize significantly alters its micronutrient profile, typically reducing vitamins and fiber while increasing calcium, thereby necessitating targeted fortification to prevent micronutrient malnutrition.
If you rely on maize as a staple, be aware that processing (milling, cooking) changes its nutritional value. Industrial processing often removes beneficial fibers and vitamins. To maintain health, ensure your maize products are fortified with essential vitamins and minerals, or consume a diverse diet to compensate for processing losses.
Various industrial processes... entail changes in nutrient composition... Vitamin and mineral losses during processing are identified and the nutritional impacts outlined.
Why this rating
The paper is a comprehensive review citing USDA data and multiple studies, though it lacks a single primary clinical trial.
Source
Processing maize flour and corn meal food products
Jeffrey A. Gwirtz et al. · Annals of the New York Academy of Sciences · 2013
DOI 10.1111/nyas.12299
More from this paper
- Nixtamalization (alkali processing) of maize improves the bioavailability of niacin and protein quality while increasing calcium content, making it nutritionally superior to unprocessed maize.Good
- Iron fortification of maize flour is a cost-effective strategy to prevent micronutrient malnutrition, provided the fortification program is implemented at an industrial scale with appropriate quality control.Good
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