Corn grain, white
* 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 | 0.4 MG | 32% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 3.6 MG | 23% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.6 MG | 37% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 2.7 MG | 15% | |
| Magnesium, Mg | 127 MG | 30% | |
| Phosphorus, P | 210 MG | 17% | |
| Potassium, K | 287 MG | 6% | |
| Sodium, Na | 35 MG | 2% | |
| Zinc, Zn | 2.2 MG | 20% | |
| Copper, Cu | 0.3 MG | 35% | |
| Manganese, Mn | 0.5 MG | 21% | |
| Selenium, Se | 15.5 UG | 28% |
Nutrition Highlights
- Good source of Magnesium, Mg (30% DV).
- Good source of Zinc, Zn (20% DV).
- Good source of Copper, Cu (35% DV).
- Good source of Manganese, Mn (21% DV).
- Good source of Selenium, Se (28% DV).
- Good source of Thiamin (32% DV).
About Corn grain, white
This versatile grain is a staple in many cuisines around the world, known for its mild flavor and ability to absorb the tastes of other ingredients. It's particularly popular in Latin American, African, and Asian cooking, where it's often ground into flour or meal for making tortillas, arepas, and various types of bread. The grain can also be cooked whole and served as a side dish, similar to rice, or used as a base for hearty soups and stews. Its neutral taste makes it an excellent canvas for bold spices and seasonings, allowing it to complement a wide range of dishes.
From a nutritional standpoint, this grain is primarily a source of carbohydrates, providing energy for the body. It contains a moderate amount of protein and a small amount of fat, making it a good option for those looking to increase their calorie intake. However, it's worth noting that it's relatively low in fiber, which means it may not be as filling as other whole grains. To maximize its nutritional value, it's often paired with legumes or vegetables to create a more balanced meal. Additionally, it can be processed into various forms, such as cornmeal or cornstarch, which are used in baking, thickening sauces, and even making gluten-free alternatives for those with dietary restrictions.
Compare Corn grain, white
See how Corn grain, white compares to other foods:
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