Research
Micronutrients & recovery
Nixtamalization (alkali processing) of maize improves the bioavailability of niacin and protein quality while increasing calcium content, making it nutritionally superior to unprocessed maize.
If you eat tortillas or arepas made from nixtamalized maize, you are getting better niacin and protein absorption than from raw corn. This traditional processing method is nutritionally beneficial.
GoodSupportsHIGH confidence
Nixtamalized maize has several benefits compared to unprocessed grains: they are more easily ground and have a higher nutritional value (increased bioavailability of niacin, improved protein quality, increased calcium) and reduced mycotoxins content.
Why this rating
Cited as a general benefit with references to specific studies on quality characteristics.
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
narrative_reviewCited 316×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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