Know what’s on your plate
Yellow cornmeal
Calories & nutrition facts
degermed, enriched
Nutrition facts
Per 100 g% DV- Calories 370 kcal —
- Protein 7.1 g 14%
- Carbohydrate 76 g 27%
- Fat 1.8 g 2%
- Saturated fat 0.2 g 1%
- Fibre 3.9 g 14%
- Sugars 1.6 g —
- Sodium 7 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 0.12 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.55 mg 46%
- Riboflavin (B2) 0.38 mg 29%
- Niacin (B3) 5 mg 31%
- Pantothenic acid (B5) 0.24 mg 5%
- Vitamin B6 0.18 mg 11%
- Folate (B9) 209 µg 52%
- Vitamin B12 0 µg 0%
- Choline 8.6 mg 2%
Minerals
- Calcium 3 mg 0%
- Iron 4.4 mg 24%
- Magnesium 32 mg 8%
- Phosphorus 99 mg 8%
- Potassium 142 mg 3%
- Zinc 0.66 mg 6%
- Copper 0.08 mg 8%
- Manganese 0.17 mg 8%
- Selenium 10.5 µg 19%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 370 | 7.1 g | 76 g | 1.8 g |
| 1 × cup | 157 g | 581 | 11 g | 119 g | 2.7 g |
| 2 × cup | 314 g | 1162 | 22 g | 237 g | 5.5 g |
| ½ × cup | 78.5 g | 290 | 5.6 g | 59 g | 1.4 g |
| 3 × cup | 471 g | 1743 | 34 g | 356 g | 8.2 g |
| 4 × cup | 628 g | 2324 | 45 g | 475 g | 11 g |
Similar foods
- Yellow corn flourdegermed, unenriched375 kcal / 100 g
- White cornmealdegermed, enriched370 kcal / 100 g
- Yellow degermed unenriched corn flour375 kcal / 100 g
- Masa yellow corn flourenriched363 kcal / 100 g
- Cornmeal364 kcal / 100 g
- Whole-grain yellow corn flour361 kcal / 100 g
- Corn cereal flourcorn377 kcal / 100 g
- Masa corn flourenriched, white363 kcal / 100 g
- Corn flour417 kcal / 100 g
- White corn gritsregular and quick, enriched, dry370 kcal / 100 g
Questions about Yellow cornmeal
How do you make smooth polenta with yellow cornmeal?
Bring 1 litre of water to a simmer, add 250 g cornmeal in a slow stream while whisking, then cook gently for 30–40 minutes, stirring often. If it thickens before the grains are tender, stir in a little more hot water.
Can you use yellow cornmeal to make tortillas?
Not ordinary cornmeal: tortillas need masa harina, made from corn treated with lime, which forms a pliable dough. Yellow cornmeal is useful for polenta, cornbread and a crisp coating, but it will not hold together like tortilla dough.
What is the difference between yellow cornmeal and corn flour?
Cornmeal is more coarsely ground, so it gives polenta and baking a noticeable grainy texture; corn flour is fine enough for smoother batters and thickening. They do not always work as direct substitutes, because corn flour absorbs liquid and cooks differently.
How should you store yellow cornmeal?
Keep it in an airtight container in a cool, dry, dark cupboard, away from strong-smelling foods. For longer storage, seal it well and freeze it; let it come to room temperature before opening so moisture does not condense inside.
Can yellow cornmeal replace breadcrumbs?
Yes, for a crunchy coating: press food into seasoned cornmeal, then fry or bake it. It is finer and less fluffy than breadcrumbs, so for a softer coating mix it with breadcrumbs rather than using it alone.
Is yellow cornmeal gluten-free?
Corn itself contains no gluten, so pure cornmeal is suitable for gluten-free cooking. If you need to avoid gluten, choose a product protected from cross-contamination during milling and packing.
What can you make with yellow cornmeal besides polenta?
Use it in cornbread, hush puppies, cornmeal pancakes or as a dusting for bread and pizza dough to help prevent sticking. A light coating also gives fried fish or vegetables a crisp, golden crust.
Source: USDA FoodData Central 168867 · per 100 g · carbohydrate per EU label, fibre excluded
