Grain
Meal
Corn meal is a coarse grind for coatings and rustic baking where texture shows. Toast for aroma; store cool if oily; blend with wheat when structure needs gluten. 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 0.52 g
- Polyunsaturated Fat 1.21 g
- Cholesterol 0 mg
- Sodium 4.74 mg
- Salt 0.01 g
- Total Carbohydrate 67.2 g
- Dietary Fibre 3.97 g
- Total Sugars 1.01 g
- Complex / starch 66 g
- Protein 10.6 g
- Water 10.8 g
- Energy 360 kcal
- Water 10.8 g
- Carbohydrates 67.2 g
- Protein 10.6 g
- Fat 2.59 g
- Saturated Fat 0.49 g
- Monounsaturated Fat 0.52 g
- Polyunsaturated Fat 1.21 g
- Omega-3 0.12 g
- Vitamins 59.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.33 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.26 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.26 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 30.8 µg
- Vitamin C 2 mg
- Vitamin E 0.8 mg
- Vitamin K 2 µg
- Minerals 338 mg
- Major Minerals 337 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.33 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.26 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.26 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 30.8 · vitamin-e: 0.8 · vitamin-k: 2 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Cold storage and transport made corn a year-round kitchen staple in many regions, including named meal portions.
Cooks bought prepped forms of corn for speed while markets still sold whole produce, including named meal portions.
Market gardeners and growers selected corn for flavour, yield and keeping quality, including named meal portions.