Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole-grain white corn flour is a nutritious choice as it retains the fiber and nutrients of the entire kernel. It provides complex carbohydrates for energy, dietary fiber for digestive health, and essential minerals like magnesium and phosphorus.
A 100g serving contains approximately 361 calories and 76.85g of carbohydrates. While high in carbs, these are complex carbohydrates that provide a steady release of energy rather than a quick spike in blood sugar.
Yes, white corn is naturally gluten-free, making this flour an excellent alternative for individuals with celiac disease or gluten intolerance. However, always check the label to ensure it was processed in a gluten-free facility to avoid cross-contamination.
No, whole-grain white corn flour is not keto-friendly. It contains nearly 77g of carbohydrates per 100g, which exceeds the daily carb limit for most ketogenic diets.
Whole-grain white corn contains antioxidants like lutein and zeaxanthin. these compounds are specifically known for supporting eye health and may help protect against age-related macular degeneration.
The primary difference is the variety of corn used; white corn flour has a milder, more neutral flavor compared to the slightly sweeter taste of yellow corn flour. While yellow corn has more beta-carotene, white corn flour still offers significant fiber and mineral content.
It is ideal for making traditional tortillas, tamales, and cornbread. It can also be used as a gluten-free coating for frying or as a thickener for gravies and stews, though it provides a different texture than wheat flour.
whole-grain white corn flour is a versatile ingredient found in cuisines around the world. With 361 calories per 100g and 6.93 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 white corn flour with step-by-step instructions.
Browse recipes →You can substitute it, but because it lacks gluten, it will not provide the same elasticity or rise in yeast-based breads. It is best used in recipes specifically designed for corn flour or by replacing up to 25% of wheat flour in standard recipes for added texture.
Because it is a whole-grain product containing natural oils, it should be stored in an airtight container in a cool, dry place. To extend its shelf life and prevent rancidity, you can store it in the refrigerator or freezer.
No, they are very different. Corn flour is made by grinding the whole kernel into a fine powder, whereas cornstarch is a refined starch extracted only from the endosperm. Cornstarch is used almost exclusively as a thickener, while corn flour is used as a structural ingredient in doughs.