|
|
| back to USDA Nutrition Index |
 |
Corn flour, whole-grain, yellow |
|
|
Corn flour, whole-grain, yellow (USDA#20016) |
| Serving Size 1 cup |
|
|
|
| Water 10g |
|
| Calories 361 |
|
| Energy 1510kj |
|
| Protein 6g |
|
| Total Fat 3g |
|
| Ash 1g |
|
| Total Carbohydrates 76g |
|
| Dietary Fiber 7g |
|
| Sugars 0g |
|
| Calcium, Ca 7mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 93mg |
|
| Phosphorus, P 272mg |
|
| Potassium 315mg |
|
| Sodium 5mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 15mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 8mg |
|
| Niacin 1mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 25mcg |
|
| Folic acid 0mcg |
|
| Folate, food 25mcg |
|
| Folate, DFE 25mcg_DFE |
|
| Choline, total 21mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 214IU |
|
| Vitamin A, RAE 11mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 0g |
|
| 18:0 6g |
|
| Fatty acids, total monounsaturated 1g |
|
| 16:1 undifferentiated 3g |
|
| 18:1 undifferentiated 1g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 1g |
|
| 18:3 undifferentiated 5g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 4g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 1g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 97mcg |
|
| Carotene, alpha 63mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 1355mcg |
|
|
|
|
|
|
|
|
Corn flour, whole-grain, yellow usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Here’s a hearty sandwich featuring the tasty combination of corned beef and cabbage. Served with a complementary horseradish and mustard sauce, this is sure to be one of your favorite sandwich recipes. The perfect lunch or dinner on St. Patrick’s Day! |
|
|
 |
|
|
|
 |
|
|
|
| Unique way to serve corned beef and cabbage on St. Patrick's Day or any day of the week. |
|
|
 |
|
|
|
| Perfect for breakfast OR supper! |
|
|
 |
|
|
|
| This all-in-one breakfast meal is a spicy, flavorful way to begin the day. It’s also great for a brunch or lunch. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Tips - Home Flour Milling | Substitutions
Tips - Home Flour Milling
Amaranth Flour
Amaranth seeds are very small so they are difficult to grind into flour with ... |
|
|
|
|
|
|
|
| Nutritional Advantages | All About Gluten
Nutritional Advantages of Various Types of Flour
Most types of flour are composed mainly of carbohydrates, but the ... |
|
|
|
|
|
|
|
|
Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term ... |
|
|
|
|
|
|
|
| Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
Flour Used as a Thickening Agent
Flour is one of the most often used thickening agents when ... |
|
|
|
|
|
|
|
|
Individual graduated dry measuring cups are used to measure large quantities of flour while measuring spoons can be used to measure the smallest quantities.
When ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal. It is used to make cornbread, ... |
|
|
|
|
|
|
|
| A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to ... |
|
|
|
|
|
|
|
| A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner. The cracker is typically low in fat, thin in depth, ... |
|
|
|
|
|
|
|
| Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels. |
|
|
|
|
|
|
|
| A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
