Linked from

The 13 pages that link to Nixtamalization, each with the reason it gives.

• MaizeRelated: This treatment makes maize easier to grind and increases the availability of niacin.

• FlatbreadRelated: This preparation makes maize dough suitable for tortillas and improves its nutritional availability.

• Mexican cuisineRelated: It transforms maize into the masa used for tortillas, tamales, and other staples.

• Aztec agricultureRelated: This maize-processing method made a central crop more nutritious and usable as masa.

• PellagraRelated: It releases bound niacin from maize and helps explain differing pellagra risks across food traditions.

• TortillaRelated: It transforms maize into masa, the traditional dough for corn tortillas.

• Mesoamerican cuisineRelated: It transforms maize into masa and improves its nutritional value.

• QuesadillaRelated: It is traditionally used to prepare maize for many Mexican tortillas.

• TacoRelated: It gives masa for corn tortillas distinctive flavor and workable texture.