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Cornmeal, self-rising, bolted, plain, enriched, yellow |
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Cornmeal, self-rising, bolted, plain, enriched, yellow (USDA#20023) |
| Serving Size 1 cup |
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| Water 12g |
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| Calories 334 |
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| Energy 1397kj |
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| Protein 8g |
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| Total Fat 3g |
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| Ash 5g |
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| Total Carbohydrates 70g |
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| Dietary Fiber 6g |
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| Calcium, Ca 361mg |
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| Iron, Fe 5mg |
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| Magnesium, Mg 86mg |
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| Phosphorus, P 804mg |
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| Potassium 255mg |
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| Sodium 1247mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 5mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 233mcg |
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| Folic acid 176mcg |
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| Folate, food 57mcg |
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| Folate, DFE 356mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 469IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 0g |
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| 16:0 0g |
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| 18:0 5g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 3g |
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| 18:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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| Tryptophan 5g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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Cornmeal, self-rising, bolted, plain, enriched, yellow usda nutrition - Related Content |
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Enriched and/or Flavored Breads
Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, ... |
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| A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder. Salt is also commonly added to the ... |
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| A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing. When commercially prepared white ... |
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| Flour that has been processed from grain to remove the bran and germ, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, ... |
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| A type of whole-wheat flour in which nearly 80 percent of the bran has been removed. Bolted flour may also be referred to as reduced bran wheat flour. |
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| (Scientific Name: Cantharellus lutescens) Related to the Chanterelle family of fungi, the Yellow Foot is a small and very thin variety of mushroom. Brightly colored with a golden ... |
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