Know what’s on your plate
Yellow cornmeal
Calories & nutrition facts
whole-grain
Nutrition facts
Per 100 g% DV- Calories 362 kcal —
- Protein 8.1 g 16%
- Carbohydrate 70 g 25%
- Fat 3.6 g 5%
- Saturated fat 0.5 g 3%
- Fibre 7.3 g 26%
- Sugars 0.6 g —
- Sodium 35 mg 2%
- 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) 0.39 mg 32%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 3.6 mg 23%
- Pantothenic acid (B5) 0.43 mg 9%
- Vitamin B6 0.3 mg 18%
- Folate (B9) 25 µg 6%
- Vitamin B12 0 µg 0%
- Choline 21.6 mg 4%
Minerals
- Calcium 6 mg 0%
- Iron 3.5 mg 19%
- Magnesium 127 mg 30%
- Phosphorus 241 mg 19%
- Potassium 287 mg 6%
- Zinc 1.8 mg 17%
- Copper 0.19 mg 21%
- Manganese 0.5 mg 22%
- Selenium 15.5 µg 28%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 362 | 8.1 g | 70 g | 3.6 g |
| 1 × cup | 122 g | 442 | 9.9 g | 85 g | 4.4 g |
| 2 × cup | 244 g | 883 | 20 g | 170 g | 8.8 g |
| ½ × cup | 61 g | 221 | 5 g | 42 g | 2.2 g |
| 3 × cup | 366 g | 1325 | 30 g | 255 g | 13 g |
| 4 × cup | 488 g | 1767 | 40 g | 340 g | 18 g |
Similar foods
- Whole-grain yellow corn flour361 kcal / 100 g
- Yellow whole grain corn flour361 kcal / 100 g
- Yellow wholegrain cornmeal337 kcal / 100 g
- White cornmealwhole-grain362 kcal / 100 g
- Whole-grain white corn flour361 kcal / 100 g
- Blue whole grain corn flour364 kcal / 100 g
- Masa yellow corn flourenriched363 kcal / 100 g
- Cornmealsifted368 kcal / 100 g
- Soft wheat whole-grain flour332 kcal / 100 g
- Wholemeal rye flour312 kcal / 100 g
Questions about Yellow cornmeal
How do you cook yellow cornmeal into soft polenta?
Whisk one part cornmeal gradually into four parts boiling water or stock with salt. Turn the heat low and cook, stirring often, for 30–40 minutes, until thick and no longer gritty; loosen with hot water if needed.
Can you use yellow cornmeal to make cornbread?
Yes. It gives cornbread its golden colour and a distinct corn flavour. Combine it with flour, baking powder, egg and milk or buttermilk, then bake in a greased tin at 200 °C until risen and a skewer comes out clean, usually around 20–25 minutes.
How do you stop cornmeal lumps forming in porridge?
Whisk the cornmeal into cold water first to make a smooth paste, then pour it into simmering liquid while whisking. Keep stirring as it cooks; adding the meal all at once to boiling liquid is what tends to make lumps.
How should you store yellow cornmeal?
Keep it in an airtight container in a cool, dry cupboard, away from sunlight and strong-smelling foods. For longer storage, or in a warm kitchen, refrigerate or freeze it in a sealed container to slow the oils in the germ from turning rancid.
Can you use yellow cornmeal to coat fish or vegetables for frying?
Yes. Pat the food dry, dip it in beaten egg or a little milk, then press on a thin layer of cornmeal seasoned with salt and pepper. Fry in hot oil until crisp and golden; a fine or medium grind clings better than a coarse one.
What can you use instead of yellow cornmeal?
Use white cornmeal in polenta, cornbread or a coating; the flavour is similar, but the result will be paler. Fine semolina can stand in for a coating or firm polenta, though it tastes of wheat rather than corn.
What is the difference between yellow cornmeal and corn flour?
Cornmeal is ground more coarsely, so it gives polenta and cornbread a more noticeable texture. Corn flour is finer and better for smooth batters or thickening; names can vary, so check the texture through the packet.
Source: USDA FoodData Central 169697 · per 100 g · carbohydrate per EU label, fibre excluded
