Know what’s on your plate
Cornstarch
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 381 kcal —
- Protein 0.3 g 1%
- Carbohydrate 90 g 33%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 0.9 g 3%
- Sugars 0 g —
- Sodium 9 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 0.4 mg 0%
Minerals
- Calcium 2 mg 0%
- Iron 0.47 mg 3%
- Magnesium 3 mg 1%
- Phosphorus 13 mg 1%
- Potassium 3 mg 0%
- Zinc 0.06 mg 1%
- Copper 0.05 mg 6%
- Manganese 0.05 mg 2%
- Selenium 2.8 µg 5%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 381 | 0.3 g | 90 g | 0.1 g |
| 1 × cup | 128 g | 488 | 0.3 g | 116 g | 0.1 g |
| 2 × cup | 256 g | 975 | 0.7 g | 231 g | 0.1 g |
| ½ × cup | 64 g | 244 | 0.2 g | 58 g | 0 g |
| 3 × cup | 384 g | 1463 | 1 g | 347 g | 0.2 g |
| 4 × cup | 512 g | 1951 | 1.3 g | 463 g | 0.3 g |
Similar foods
- Corn starch355 kcal / 100 g
- Maize starch348 kcal / 100 g
- Cornflourfrom maize starch348 kcal / 100 g
- Potato starch348 kcal / 100 g
- Corn flour417 kcal / 100 g
- Rice starch354 kcal / 100 g
- Masa corn flourunenriched, white363 kcal / 100 g
- Wheat starch348 kcal / 100 g
- Gluten-free corn pastadry357 kcal / 100 g
- Yellow cornmealself-rising, bolted, plain, enriched334 kcal / 100 g
Questions about Cornstarch
How do you stop cornstarch forming lumps in a sauce?
Mix it first with a little cold water until smooth, then stir that slurry into the hot liquid. Adding dry cornstarch straight to a hot pan makes stubborn lumps.
How much cornstarch should you use to thicken a sauce?
Start with about 1 tablespoon mixed with 1 tablespoon cold water for 250 ml of liquid. Stir it in and simmer briefly; add more slurry a little at a time if the sauce is still thin.
Can you use cornstarch instead of plain flour?
Not as a direct swap in every recipe: cornstarch thickens more strongly, so use roughly half as much for sauces and custards. It has no gluten, so it cannot give bread or cake the structure that wheat flour does.
Is cornstarch the same as cornflour?
In British usage, cornflour usually means the fine white starch made from maize, which is called cornstarch in some other English-speaking regions. It is different from maize flour, which is ground whole grain and is usually yellow.
Can you use cornstarch to make chicken or vegetables crispy?
Yes. Toss dry pieces lightly in cornstarch before frying or roasting; shake off excess so the coating stays thin and crisp. For a crisp finish in the oven, spread the pieces out and roast at about 220 °C.
How do you store cornstarch once opened?
Keep it tightly sealed in a cool, dry cupboard, away from steam and strong-smelling foods. Moisture makes it clump, so use a dry spoon and close the packet promptly.
What can you use instead of cornstarch to thicken a sauce?
Potato starch works well in many sauces; mix it with cold water and stir it in near the end, avoiding a long boil. Plain flour is another option, but cook it for a few minutes to remove its raw taste.
What is the difference between cornstarch and cornflour made from whole maize?
Cornstarch is extracted from the starchy centre of the grain and is mainly used to thicken or coat food. Whole-maize cornflour includes more of the grain and is used in batters, baking and dishes such as cornbread.
Source: USDA FoodData Central 169698 · per 100 g · carbohydrate per EU label, fibre excluded
