Corn, dried, yellow (Northern Plains Indians)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.3 MG | 22% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 8.3 MG | 52% | |
| Pantothenic acid | 1.6 MG | 32% | |
| Vitamin B-6 | 1.1 MG | 65% | |
| Folate, total | 111 UG | 28% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 13 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 25 MG | 2% | |
| Iron, Fe | 2.6 MG | 15% | |
| Magnesium, Mg | 149 MG | 35% | |
| Phosphorus, P | 344 MG | 28% | |
| Potassium, K | 775 MG | 16% | |
| Sodium, Na | 4 MG | 0% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.3 MG | 33% | |
| Manganese, Mn | 0.9 MG | 39% | |
| Selenium, Se | 56.5 UG | 103% |
Nutrition Highlights
- Good source of protein with 14.5g per 100g.
- High in dietary fiber (20.5g per 100g), supporting digestive health.
- Good source of Magnesium, Mg (35% DV).
- Good source of Phosphorus, P (28% DV).
- Good source of Zinc, Zn (28% DV).
- Good source of Copper, Cu (33% DV).
About Corn, dried, yellow (Northern Plains Indians)
A staple food for the Northern Plains Indians, this dried, yellow grain offers a concentrated source of energy and essential nutrients. With a significant calorie count primarily derived from complex carbohydrates, it provides sustained fuel for the body. The high fiber content, over 20 grams per 100 grams, is particularly noteworthy. This aids digestion, promotes gut health, and contributes to feelings of fullness, potentially assisting with weight management. Additionally, the grain supplies a decent amount of plant-based protein, contributing to muscle maintenance and overall bodily functions.
The versatility of this food makes it a valuable addition to a variety of diets. Commonly, it is ground into flour for use in breads, tortillas, and porridges. It can also be rehydrated and cooked into a hearty side dish or incorporated into stews and soups. Considering the high carbohydrate content, portion control is important, especially for individuals managing blood sugar levels. However, the abundance of fiber and protein in this version of corn helps moderate the impact on blood sugar compared to some processed alternatives.
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