Cornmeal, degermed, enriched, yellow
* 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 | 0.6 MG | 46% | |
| Riboflavin | 0.4 MG | 29% | |
| Niacin | 5.0 MG | 31% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Folate, total | 209 UG | 52% | |
| Choline, total | 8.6 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 3 MG | 0% | |
| Iron, Fe | 4.4 MG | 24% | |
| Magnesium, Mg | 32 MG | 8% | |
| Phosphorus, P | 99 MG | 8% | |
| Potassium, K | 142 MG | 3% | |
| Sodium, Na | 7 MG | 0% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.2 MG | 8% | |
| Selenium, Se | 10.5 UG | 19% |
Nutrition Highlights
- Very low in fat (1.8g per 100g).
- Good source of dietary fiber (3.9g per 100g).
- Good source of Iron, Fe (24% DV).
- Good source of Thiamin (46% DV).
- Good source of Riboflavin (29% DV).
- Good source of Niacin (31% DV).
About Cornmeal, degermed, enriched, yellow
A staple in many kitchens, this finely ground product is made from corn kernels that have had the germ and bran removed, resulting in a smoother texture and longer shelf life. The degerming process strips away some of the natural nutrients, but in many cases, it is enriched with vitamins and minerals such as niacin, thiamine, riboflavin, and iron to restore nutritional value. With about 370 calories per 100 grams, it offers a good source of energy, primarily from carbohydrates, and provides a modest amount of protein and fiber.
Its mild flavor and fine consistency make it a versatile ingredient in both savory and sweet dishes. It's commonly used to make cornbread, muffins, and pancakes, as well as polenta and as a coating for fried foods. Because it lacks the germ, it is lower in fat and certain micronutrients compared to whole-grain cornmeal, but the enrichment helps offset some of those losses. It's a practical choice for those seeking a reliable, easy-to-store pantry item that can be incorporated into a wide variety of recipes.
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