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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, blue corn flour generally contains more protein and less starch than white or yellow varieties. It is particularly notable for its high concentration of anthocyanins, which are powerful antioxidants not found in the same levels in other corn types.
It is rich in anthocyanins which help fight inflammation and chronic disease. Additionally, its high fiber content supports digestion and heart health, while its lower glycemic index helps manage blood sugar levels more effectively than refined grains.
Yes, whole-grain blue corn flour is naturally gluten-free. However, if you have celiac disease, always check the packaging for a 'certified gluten-free' label to ensure there was no cross-contamination during processing.
No, blue corn flour is not keto-friendly as it contains approximately 74.5g of carbohydrates per 100g. While it is a whole grain with a lower glycemic index, the high carb count exceeds the limits of a strict ketogenic diet.
Blue corn flour has a distinctively sweet, nutty, and earthy flavor that is more robust than yellow or white corn. When cooked, it provides a rich, hearty texture and a unique blue-to-purple aesthetic to dishes.
It is most commonly used to make traditional blue corn tortillas, tamales, and chips. You can also incorporate it into pancakes, muffins, or use it as a nutritious breading for fish and chicken.
Because it is a whole grain containing natural oils, it can go rancid if exposed to heat. Store it in an airtight container in a cool, dark place for 3 months, or in the freezer for up to 12 months to maintain freshness.
whole-grain blue corn flour is a versatile ingredient found in cuisines around the world. With 365 calories per 100g and 9.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 0 recipes featuring whole-grain blue corn flour with step-by-step instructions.
Browse recipes →You can replace about 25-50% of all-purpose flour with blue corn flour in most recipes. Because it lacks gluten, using 100% blue corn flour in yeast breads will result in a dense, crumbly texture unless other binders are added.
The deep blue or purple hue comes from natural pigments called anthocyanins. These are the same health-promoting antioxidants found in blueberries, and they remain stable and active even after the corn is ground into flour.
Yes, it can be beneficial for weight management due to its high fiber content (supporting satiety) and its 9.1g of protein per 100g. These factors help you feel full longer and prevent the blood sugar spikes associated with refined flours.