Corn, white, steamed (Navajo)
* 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 | 0.1 MG | 7% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 3.3 MG | 21% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.3 MG | 17% | |
| Folate, total | 100 UG | 25% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin K (phylloquinone) | 0.8 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 2.3 MG | 13% | |
| Magnesium, Mg | 123 MG | 29% | |
| Phosphorus, P | 312 MG | 25% | |
| Potassium, K | 532 MG | 11% | |
| Sodium, Na | 4 MG | 0% | |
| Zinc, Zn | 3.2 MG | 29% | |
| Copper, Cu | 0.2 MG | 26% | |
| Manganese, Mn | 0.9 MG | 40% |
Nutrition Highlights
- High in dietary fiber (16.6g per 100g), supporting digestive health.
- Good source of Magnesium, Mg (29% DV).
- Good source of Phosphorus, P (25% DV).
- Good source of Zinc, Zn (29% DV).
- Good source of Copper, Cu (26% DV).
- Good source of Manganese, Mn (40% DV).
About Corn, white, steamed (Navajo)
Harvested and prepared in the traditional Navajo style, this staple food offers a substantial caloric punch, primarily from complex carbohydrates. With a high fiber content, it contributes significantly to digestive health and helps promote satiety. The relatively high fiber, combined with a modest amount of protein, makes it a filling and energy-sustaining option. While it does contain a considerable amount of carbohydrates, the fiber helps to mitigate rapid blood sugar spikes, making it a potentially suitable choice for individuals managing their blood sugar levels, when consumed in moderation.
This steamed white corn forms a cornerstone of Navajo cuisine and is often enjoyed as a standalone dish, providing a simple yet satisfying meal. It can also be incorporated into a variety of dishes. Many use it as a base for stews and porridges, or it can be dried and ground into cornmeal for use in breads and other baked goods. Its versatility makes it a valuable component in a well-rounded diet, offering both nutritional benefits and cultural significance.
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