Cornmeal, degermed, unenriched, 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 | 0.1 MG | 12% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 1 MG | 6% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Folate, total | 30 UG | 8% | |
| 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 | 1.1 MG | 6% | |
| 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).
About Cornmeal, degermed, unenriched, yellow
This finely ground flour is made from dried corn kernels with the germ and bran removed, resulting in a pale yellow powder with a mild, slightly sweet flavor. The degermination process gives it a longer shelf life than whole-grain cornmeal, though it also removes much of the natural nutrient content, including vitamins, minerals, and healthy fats found in the germ. What remains is primarily starch, making it a concentrated source of carbohydrates that provides quick energy.
In the kitchen, this ingredient serves as a versatile base for many traditional dishes. It's the foundation of classic cornbread, giving it a tender, cake-like texture when combined with wheat flour. Many cooks use it to dust baking surfaces for pizza and bread, preventing sticking while adding a subtle crunch. It also thickens chili and stews, and forms the base of polenta when cooked slowly with liquid. Some people enjoy it as a hot breakfast cereal, though it's less nutritious than whole-grain alternatives. Due to its refined nature and minimal fiber content, those monitoring blood sugar may want to pair it with protein or fiber-rich foods to help moderate its glycemic impact.
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