Grain
Flour
Corn flour is milled dried seed or root—thickens, bakes and coats with the parent’s flavour. Whisk to avoid lumps; store dry. Adjust recipes when gluten-free. Even thickness matters more than elaborate marinades for consistent doneness.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.59 g
- Saturated Fat 0.49 g
- Trans Fat 0 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.13 g
- Cholesterol 0 mg
- Sodium 4.94 mg
- Salt 0.01 g
- Total Carbohydrate 70.8 g
- Dietary Fibre 4 g
- Total Sugars 1.02 g
- Complex / starch 66.7 g
- Protein 9.63 g
- Water 10.8 g
- Energy 363 kcal
- Water 10.8 g
- Carbohydrates 70.8 g
- Protein 9.63 g
- Fat 2.59 g
- Saturated Fat 0.49 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.13 g
- Omega-3 0.11 g
- Vitamins 58.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.32 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.19 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.26 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 30.3 µg
- Vitamin C 2 mg
- Vitamin E 0.79 mg
- Vitamin K 2 µg
- Minerals 248 mg
- Major Minerals 247 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.32 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.19 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.26 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 30.3 · vitamin-e: 0.79 · vitamin-k: 2 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Cooks bought prepped forms of corn for speed while markets still sold whole produce, including named flour portions.
Cooks bought prepped forms of corn for speed while markets still sold whole produce, including named flour portions.
Cooks bought prepped forms of corn for speed while markets still sold whole produce, including named flour portions.