makai no lot
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Per 100g
Nutrition data source: USDA FoodData Central
Makai no lot refers to coarse ground fresh corn, often used in traditional Indian cuisine, particularly in Gujarat. It's essentially a fresh, wet cornmeal made from immature or tender corn kernels, distinct from dried cornmeal.
Yes, makai no lot is a healthy grain. It's naturally gluten-free, rich in dietary fiber for digestion and satiety, and provides complex carbohydrates for sustained energy. It also contains antioxidants like lutein and zeaxanthin, which support eye health.
Per 100g, makai no lot contains approximately 362 calories, 6.9g of protein, 76.8g of carbohydrates, and 3.9g of fat. It's a good source of energy and dietary fiber.
Makai no lot can be beneficial for weight management due to its high fiber content, which promotes satiety and helps you feel full longer. Its complex carbohydrates also provide sustained energy, reducing the likelihood of sudden hunger pangs. However, like all grains, portion control is key due to its calorie density.
Yes, makai no lot is naturally gluten-free. This makes it an excellent grain option for individuals with celiac disease, gluten sensitivity, or those following a gluten-free diet.
Yes, diabetics can generally eat makai no lot in moderation. Its high fiber content and complex carbohydrates help regulate blood sugar levels by slowing down glucose absorption. However, it's always best to monitor portion sizes and consult with a healthcare professional or dietitian.
Makai no lot is typically cooked by boiling or steaming, similar to other coarse grains or polenta. It's often prepared as a porridge or a thick gruel, requiring a good amount of water and stirring until it reaches a soft, creamy consistency. It can also be used to make flatbreads or savory dishes.
makai no lot is a versatile ingredient found in cuisines around the world. With 362 calories per 100g and 6.9 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Makai no lot has a mild, slightly sweet, and earthy corn flavor. Its texture, when cooked, is generally soft and somewhat coarse, similar to grits or polenta, making it a versatile base for various seasonings and accompaniments.
Uncooked makai no lot should be stored in an airtight container in a cool, dry, and dark place, away from direct sunlight and moisture. Properly stored, it can last for several months. Cooked makai no lot should be refrigerated and consumed within 2-3 days.
No, makai no lot is not considered keto-friendly. With approximately 76.8g of carbohydrates per 100g, it is a high-carb grain and would exceed the typical daily carbohydrate limits for a ketogenic diet.