Cornmeal, yellow (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 | 0.3 MG | 25% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 2.5 MG | 15% | |
| Pantothenic acid | 0.6 MG | 12% | |
| Vitamin B-6 | 0.6 MG | 35% | |
| Folate, total | 34 UG | 9% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin K (phylloquinone) | 0.2 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 6 MG | 0% | |
| Iron, Fe | 3.0 MG | 17% | |
| Magnesium, Mg | 107 MG | 25% | |
| Phosphorus, P | 225 MG | 18% | |
| Potassium, K | 322 MG | 7% | |
| Sodium, Na | 4 MG | 0% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.2 MG | 27% | |
| Manganese, Mn | 0.6 MG | 28% | |
| Selenium, Se | 6 UG | 11% |
Nutrition Highlights
- High in dietary fiber (9.4g per 100g), supporting digestive health.
- Good source of Magnesium, Mg (25% DV).
- Good source of Zinc, Zn (28% DV).
- Good source of Copper, Cu (27% DV).
- Good source of Manganese, Mn (28% DV).
- Good source of Thiamin (25% DV).
About Cornmeal, yellow (Navajo)
This ingredient, a staple in many cultures, is essentially ground corn kernels. Yellow cornmeal, in particular, gets its vibrant hue from carotenoid pigments like beta-carotene, which the body converts into vitamin A. It's a good source of complex carbohydrates, providing sustained energy, and boasts a respectable amount of fiber, contributing to digestive health and promoting satiety. The presence of fiber also helps to moderate blood sugar levels. While offering a decent protein content, it's important to note cornmeal is not a complete protein, meaning it lacks one or more essential amino acids.
In the kitchen, this ingredient is incredibly versatile. It's often used to make cornbread, a beloved side dish, and polenta, a creamy porridge-like dish popular in Italian cuisine. It can also be used as a coating for fried foods, lending a satisfyingly crispy texture, or as a binding agent in various recipes. Look for whole-grain varieties that retain the bran and germ for a greater concentration of fiber and nutrients. Consider it a nutritious alternative to refined grains, but be mindful of portion sizes due to its carbohydrate content.
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