Know what’s on your plate
Yellow corn flour
Calories & nutrition facts
degermed, unenriched
Nutrition facts
Per 100 g% DV- Calories 375 kcal —
- Protein 5.6 g 11%
- Carbohydrate 81 g 29%
- Fat 1.4 g 2%
- Saturated fat 0.2 g 1%
- Fibre 1.9 g 7%
- Sugars 0.6 g —
- Sodium 1 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 0.15 mg 1%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.06 mg 4%
- Niacin (B3) 2.7 mg 17%
- Pantothenic acid (B5) 0.05 mg 1%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 48 µg 12%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 2 mg 0%
- Iron 0.91 mg 5%
- Magnesium 18 mg 4%
- Phosphorus 60 mg 5%
- Potassium 90 mg 2%
- Zinc 0.37 mg 3%
- Copper 0.14 mg 16%
- Manganese 0.06 mg 2%
- Selenium 8 µg 15%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 375 | 5.6 g | 81 g | 1.4 g |
| 1 × cup | 126 g | 473 | 7 g | 102 g | 1.8 g |
| 2 × cup | 252 g | 945 | 14 g | 204 g | 3.5 g |
| ½ × cup | 63 g | 236 | 3.5 g | 51 g | 0.9 g |
| 3 × cup | 378 g | 1418 | 21 g | 306 g | 5.3 g |
| 4 × cup | 504 g | 1890 | 28 g | 408 g | 7 g |
Similar foods
- Masa yellow corn flourenriched363 kcal / 100 g
- Whole-grain yellow corn flour361 kcal / 100 g
- Yellow cornmealwhole-grain362 kcal / 100 g
- Yellow degermed unenriched corn flour375 kcal / 100 g
- White cornmealdegermed, unenriched370 kcal / 100 g
- Corn cereal flourcorn377 kcal / 100 g
- Masa corn flourunenriched, white363 kcal / 100 g
- Corn flour417 kcal / 100 g
- Cornmeal364 kcal / 100 g
- Couscous corn flourcooked without steam, without salt109 kcal / 100 g
Questions about Yellow corn flour
Is yellow corn flour the same as cornmeal?
No. Yellow corn flour is finely ground, while cornmeal is coarser and gives dishes such as cornbread and polenta a more noticeable grainy texture. They are not always interchangeable, especially when texture matters.
Can you make tortillas with yellow corn flour?
For traditional tortillas, use masa harina, which is corn flour treated with lime; ordinary yellow corn flour does not bind or taste the same. Mix masa harina with warm water into a soft dough, press into thin rounds and cook in a very hot, dry pan for about a minute on each side.
How do you use yellow corn flour to thicken a sauce?
Whisk it into a little cold water until smooth before stirring it into a simmering sauce, so it is less likely to form lumps. Let it simmer for several minutes to cook out the raw, floury taste; it thickens less smoothly than cornflour (cornstarch).
Can you use yellow corn flour for baking?
You can use it in cornbread, savoury muffins and biscuits, but replacing all the wheat flour usually makes them crumbly because corn flour has no gluten. Start by replacing about a quarter of the flour in a recipe, and add a little extra liquid if the batter seems stiff.
How should you store yellow corn flour?
Keep it in an airtight container in a cool, dry cupboard, away from heat and strong-smelling foods. For longer storage, seal it well and freeze it; bring it to room temperature before opening so condensation does not dampen the flour.
Can you use yellow corn flour instead of masa harina?
Not for tortillas or tamales: masa harina is made from corn treated with an alkaline solution, which changes its flavour and helps the dough hold together. Yellow corn flour can work in batters and baking, but it will not make the same pliable dough.
Is yellow corn flour gluten-free?
Corn itself contains no gluten, so pure yellow corn flour can suit gluten-free cooking. Milling and packing can introduce traces of wheat or other grains, so choose flour labelled gluten-free when avoiding gluten is important.
Source: USDA FoodData Central 169695 · per 100 g · carbohydrate per EU label, fibre excluded
