Cornmeal, whole-grain, 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 | 0.4 MG | 32% | |
| Riboflavin | 0.2 MG | 15% | |
| Niacin | 3.6 MG | 23% | |
| Pantothenic acid | 0.4 MG | 9% | |
| Vitamin B-6 | 0.3 MG | 18% | |
| Folate, total | 25 UG | 6% | |
| Choline, total | 21.6 MG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 11 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.3 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 3.5 MG | 19% | |
| Magnesium, Mg | 127 MG | 30% | |
| Phosphorus, P | 241 MG | 19% | |
| Potassium, K | 287 MG | 6% | |
| Sodium, Na | 35 MG | 2% | |
| Zinc, Zn | 1.8 MG | 17% | |
| Copper, Cu | 0.2 MG | 21% | |
| Manganese, Mn | 0.5 MG | 22% | |
| Selenium, Se | 15.5 UG | 28% |
Nutrition Highlights
- High in dietary fiber (7.3g per 100g), supporting digestive health.
- Good source of Magnesium, Mg (30% DV).
- Good source of Copper, Cu (21% DV).
- Good source of Manganese, Mn (22% DV).
- Good source of Selenium, Se (28% DV).
- Good source of Thiamin (32% DV).
About Cornmeal, whole-grain, yellow
This finely ground meal made from whole dried corn kernels has a golden hue and slightly sweet, earthy flavor. Unlike refined cornmeal, it retains the nutrient-rich germ and bran, making it a whole grain with more fiber, protein, and micronutrients than its processed counterpart. The complex carbohydrates provide sustained energy, while the fiber supports digestive health and helps maintain steady blood sugar levels. It's naturally gluten-free and contains B vitamins, magnesium, and antioxidants like lutein and zeaxanthin, which support eye health.
In the kitchen, this versatile ingredient forms the base for classic dishes like cornbread, polenta, and grits, but its uses extend far beyond. It can be used to make hearty porridge, crispy coatings for fried foods, or as a thickener in soups and stews. Many bakers incorporate it into muffins, pancakes, and rustic breads for added texture and nutrition. For those seeking whole grain alternatives, it works well in gluten-free baking when combined with other flours, and can even be used to make homemade tortillas or tamale dough. Its long shelf life and affordability make it a practical pantry staple for nutritious, satisfying meals.
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