Benefits of corn tortillas

In this brief guide, we will discuss the benefits of using corn tortillas and will discuss the potential difference between flour and corn tortillas.

Benefits of corn tortillas

Corn tortillas have fewer calories, fat content, carbs, and are typically higher in fiber than flour tortillas. This implies that if you’re trying to eat better and cut back where feasible, switching to corn tortillas may still allow you to receive your weekly fix of Mexican food. Mi Rancho has built a reputation over the years for producing high-quality maize tortillas using an ancient method known as nixtamalization.

Cooking entire corn kernels in water and lime is what this method entails. This cooked corn, known as nixtamal, is crushed into fresh masa to make our delectable tortillas. We’ve made a movie that walks you through the 12-hour process from beginning to end, which you’re sure to appreciate. This time-consuming technique pays off in the end, producing tortillas with a distinct texture and flavor that milled corn flour and water simply cannot match.

Difference between corn & flour tortillas?

Tortillas are thin flatbreads that are often prepared from maize or wheat flour. Their popularity has grown in the United States, as has the number of health-focused choices. They’re a common ingredient in Mexican cooking. Corn tortillas were traditionally passed down from the Aztecs, but flour tortillas were invented after Spaniards introduced wheat to Mexico. Both kinds are manufactured in somewhat different ways.


Traditionally, maize tortillas are made using a process known as nixtamalization. It entails boiling maize, or corn, in an alkaline solution of calcium hydroxide, or limewater. Masa, or maize dough, is made by stone-grinding corn kernels. Tortillas are made by shaping this, flattening it into thin discs, then baking it.

The majority of maize tortillas sold in stores are the result of an industrial nixtamalization process that employs a mill. While traditional tortillas are made entirely of maize, mass-produced versions may be prepared from dried corn flour, or masa harina, with a small amount of wheat flour mixed in.

 Nixtamalization is an essential process that improves the nutritional profile of maize tortillas. It was formerly utilized by the Mayan and Aztec cultures. Today, this method has been modified for larger-scale operations utilizing dried and fresh masa flours. Flour tortillas, on the other hand, are generally formed from a dough of refined wheat flour, water, shortening or lard, salt, baking soda, and other additives to help the gluten develop.

Profile of nutrients

Corn and flour tortillas have varied nutritional profiles due to their various components. Here’s a nutritional breakdown of one big corn tortilla (44 grams) versus one medium wheat tortilla (45 grams). Corn tortillas are high in fiber and magnesium. Fiber is essential for digestion and heart health, whereas magnesium is essential for your brain, heart, and muscles.

According to studies, many people in the United States do not obtain enough of these essential nutrients. Corn tortillas are also a complete grain and have fewer carbohydrates, calories, and fat than wheat tortillas. Because flour tortillas are typically prepared with lard or shortening, they contain more fat. Nonetheless, they give more iron, which your body needs to effectively provide oxygen to your muscles and other cells.

What is a healthier choice?

 As the healthier alternative, corn tortillas typically outperform wheat tortillas.

Grain (whole)

Corn flour is classified as a cereal grain. This implies that each corn tortilla made entirely of maize has 100 percent whole grains. Whole grains include more fiber, which is good for your heart and digestive system. It’s worth mentioning that whole-wheat tortillas include some whole grains, although the amount varies depending on the blend.


Flour tortillas are manufactured from wheat, which contains gluten — a word that refers to a variety of proteins found in grains such as wheat, barley, and rye. You should avoid gluten and flour tortillas if you have a wheat allergy, celiac disease, or gluten intolerance or sensitivity. If you have any of these problems, 100% corn tortillas are your best bet because they are gluten-free. Celiac disease is an autoimmune reaction to gluten that damages the digestive tract. As a result, persons with celiac disease should avoid wheat tortillas in favor of 100 percent corn tortillas

Portion management

Corn tortillas are often smaller in diameter, with a typical tortilla being around 6 inches in diameter (15 cm). Flour tortillas are often bigger, measuring 8–10 inches (20–25 cm). Corn tortillas, therefore, offer built-in portion control. If you go to real taco restaurants, keep in mind that one taco is frequently constructed with a double layer of corn tortillas.

 This boosts the calorie, carbohydrate, and fat content while making the taco sturdier and more satisfying. Flour tortillas are more durable, which is why they are typically used for dishes with more contents, such as burritos. If your recipe calls for a flour tortilla, choose a whole-wheat type.


In this brief guide, we will discuss the benefits of using corn tortillas and will discuss the potential difference between flour and corn tortillas.


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.