Know what’s on your plate
Corn flour
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 417 kcal —
- Protein 8 g 16%
- Carbohydrate 88 g 32%
- Fat 2.8 g 4%
- Saturated fat 0.4 g 2%
- Fibre 3.2 g 11%
- Sugars 1.3 g —
- Sodium 1 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 16.2 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 1.1 mg 7%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.33 mg 28%
- Riboflavin (B2) 0.11 mg 8%
- Niacin (B3) 5.7 mg 36%
- Vitamin B6 0.33 mg 19%
- Folate (B9) 20 µg 5%
- Vitamin B12 0 µg 0%
- Choline 8.6 mg 2%
Minerals
- Calcium 6 mg 0%
- Iron 1.1 mg 6%
- Magnesium 47 mg 11%
- Phosphorus 99 mg 8%
- Potassium 120 mg 3%
- Zinc 0.5 mg 5%
- Selenium 3.2 µg 6%
- Iodine 0.6 µg 0%
Similar foods
- Yellow whole grain corn flour361 kcal / 100 g
- Yellow corn flourdegermed, unenriched375 kcal / 100 g
- Whole-grain white corn flour361 kcal / 100 g
- Masa corn flourunenriched, white363 kcal / 100 g
- Whole-grain yellow corn flour361 kcal / 100 g
- Maize flour330 kcal / 100 g
- Corn cereal flourcorn377 kcal / 100 g
- Cornmeal364 kcal / 100 g
- Cornflourfrom maize starch348 kcal / 100 g
- Yellow cornmealwhole-grain362 kcal / 100 g
Questions about Corn flour
Is corn flour the same as cornflour?
No. Corn flour is finely milled whole maize, while British cornflour is usually the white starch extracted from maize and is used to thicken sauces. Check the ingredient description: whole-grain maize flour and maize starch behave very differently in recipes.
How do you stop corn flour going lumpy in a sauce?
First mix it with a little cold water to make a smooth paste, then whisk that into the hot liquid. Bring the sauce to a simmer for a minute or two to cook out the raw taste and thicken it.
Can you use corn flour instead of wheat flour in baking?
Not as a straight swap in most cakes or bread: corn flour has no gluten, so the bake may turn out crumbly. Use a recipe written for maize flour, or replace only part of the wheat flour; for a gluten-free loaf, combine it with other flours and a binder.
How should you store corn flour?
Keep it in an airtight container in a cool, dry cupboard, away from strong-smelling foods. If the room is hot or humid, refrigerate or freeze it in a sealed container to keep it fresh and discourage insects.
What can you make with corn flour?
It gives tortillas, arepas and cornbread their characteristic maize flavour, though each uses a different grind or preparation. It also works well in batters for fish or vegetables, where it helps make a crisp coating.
Can you use corn flour to thicken gravy?
Yes, if it is fine whole-maize flour: whisk it into cold stock or water first, then simmer the gravy until thickened. For a clear, glossy sauce, use British cornflour (maize starch) instead.
Which has more fibre, corn flour or cornmeal?
Cornmeal has more, at 6 g per 100 g, compared with 3.2 g in corn flour. Cornmeal is usually coarser, so it also gives dishes a more noticeable grainy texture.
Is corn flour gluten-free?
Maize itself is gluten-free, so pure corn flour is suitable for gluten-free cooking. If you need to avoid gluten strictly, choose flour labelled gluten-free, since milling and packing can introduce traces from other grains.
Source: Frida (Denmark) 1297 · per 100 g · carbohydrate per EU label, fibre excluded
