Know what’s on your plate
Whole-grain yellow corn flour
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 361 kcal —
- Protein 6.9 g 14%
- Carbohydrate 70 g 25%
- Fat 3.9 g 5%
- Saturated fat 0.5 g 3%
- Fibre 7.3 g 26%
- Sugars 0.6 g —
- Sodium 5 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.42 mg 3%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.25 mg 21%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 1.9 mg 12%
- Pantothenic acid (B5) 0.66 mg 13%
- Vitamin B6 0.37 mg 22%
- Folate (B9) 25 µg 6%
- Vitamin B12 0 µg 0%
- Choline 21.6 mg 4%
Minerals
- Calcium 7 mg 1%
- Iron 2.4 mg 13%
- Magnesium 93 mg 22%
- Phosphorus 272 mg 22%
- Potassium 315 mg 7%
- Zinc 1.7 mg 16%
- Copper 0.23 mg 26%
- Manganese 0.46 mg 20%
- Selenium 15.4 µg 28%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 361 | 6.9 g | 70 g | 3.9 g |
| 1 × cup | 117 g | 422 | 8.1 g | 81 g | 4.5 g |
| 2 × cup | 234 g | 845 | 16 g | 163 g | 9 g |
| ½ × cup | 58.5 g | 211 | 4.1 g | 41 g | 2.3 g |
| 3 × cup | 351 g | 1267 | 24 g | 244 g | 14 g |
| 4 × cup | 468 g | 1689 | 32 g | 326 g | 18 g |
Similar foods
- Yellow whole grain corn flour361 kcal / 100 g
- Yellow cornmealwhole-grain362 kcal / 100 g
- Whole-grain white corn flour361 kcal / 100 g
- Blue whole grain corn flour364 kcal / 100 g
- White cornmealwhole-grain362 kcal / 100 g
- Whole-grain blue corn flourharina de maiz morado364 kcal / 100 g
- Soft wheat whole-grain flour332 kcal / 100 g
- Masa yellow corn flourenriched363 kcal / 100 g
- Soft whole grain wheat flour332 kcal / 100 g
- Spelt wholemeal flour335 kcal / 100 g
Questions about Whole-grain yellow corn flour
How do you stop corn flour going lumpy when you make porridge or polenta?
Whisk the flour into cold water first to make a smooth paste, then whisk it into simmering liquid. Cook gently, stirring often, until thick; finely milled flour usually cooks faster than coarse meal.
Can you use corn flour to make cornbread?
Yes. Mix it with wheat flour for a softer, less crumbly loaf, or use it on its own for a denser, gluten-free cornbread. Let the batter stand for about 10 minutes before baking so the flour can absorb the liquid.
Can corn flour replace wheat flour in a recipe?
Not cup for cup in most cakes or bread: it has no gluten, so the result can be fragile and crumbly. Use a tested gluten-free blend, or replace only a small part of the wheat flour in a recipe.
Is corn flour the same as masa harina for tortillas?
No. Masa harina is made from maize treated with an alkaline solution, which gives it the characteristic flavour and dough-making properties needed for tortillas. Ordinary corn flour will not make the same pliable tortilla dough.
How should you store whole-grain corn flour?
Keep it in an airtight container in a cool, dark cupboard and use it within a few months for the freshest flavour. For longer storage, seal it well and keep it in the fridge or freezer; bring it to room temperature before opening to limit condensation.
Can corn flour thicken soup or a sauce?
Yes, but first whisk it with a little cold water to make a slurry, then stir that into the simmering liquid. Cook for a few minutes, stirring, until the raw flour taste disappears and the sauce thickens.
Source: USDA FoodData Central 170290 · per 100 g · carbohydrate per EU label, fibre excluded
