flaked corn
Also known as: maize flakes, makai poha
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Also known as: maize flakes, makai poha
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
No, flaked corn is raw maize that has been steamed and rolled. Breakfast corn flakes are processed, toasted, and often contain added sugar, salt, and malt flavoring.
No, corn is naturally gluten-free, making flaked corn a safe option for those with celiac disease or gluten sensitivity.
Place the flakes in a sieve and run water over them for 30 seconds. Let them sit for a few minutes to soften before sautéing with spices and vegetables.
While technically edible, it is very dry and hard. It is best enjoyed after soaking, steaming, or toasting.
When stored in an airtight container in a cool, dry place, it typically lasts 6 to 12 months.
Brewers use it as an adjunct to provide fermentable sugars without increasing the body or protein content of the beer, resulting in a lighter, crisper finish.
Check for a rancid or musty smell, visible mold, or the presence of pantry pests like weevils.
Depending on the recipe, you can use flattened rice (poha), rolled oats, or corn grits.
flaked corn is a versatile ingredient found in cuisines around the world. With 365 calories per 100g and 8 grams of protein, it's a nutritious addition to many dishes.
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