Flours compare table for Corn

Corn flour is a type of flour that is milled from dried corn kernels. It is commonly used in various culinary applications and is a staple ingredient in many cuisines around the world. There are different types of corn flour, and they vary in texture and composition.

Compare Corn:

Flour Calories Fat SaturatedFat Carbs Sugar Fibre Protein Iron
Corn (100g)361 kcal3.9 g0.5 g76.8 g0.6 g7.3 g6.9 g2.4 mg
Almond (100g) 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
Brown rice (100g) 363 kcal 2.8 g 0.6 g 76 g 0.7 g 4.6 g 7.2 g 1.98 mg
Buckwheat (100g) 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Chia Seeds (100g) 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea (100g) 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 mg
Coconut (100g) 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Flaxseed (100g) 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Millet (100g) 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Oats (100g) 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Psyllium husk (100g) 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Quinoa (100g) 368 kcal 7.5 g 1.6 g 69 g 3.6 g 7 g 10 g 4.8 mg
Red lentils (100g) 116 kcal 0.4 g 0.1 g 20 g 1.8 g 7.9 g 9 g 3.3 mg
Semolina (100g) 357 kcal 1.2 g 0.7 g 74 g 2.4 g 4.8 g 12 g 3.43 mg
Soya (defatted) (100g) 330 kcal 1.2 g 0.8 g 38.4 g 18.9 g 17.5 g 47 g 9.2 mg
Tapioca (100g) 349 kcal 0.2 g 0.1 g 85 g 3.5 g 1.2 g 0.6 g 1 mg
White rice (100g) 359 kcal 1.3 g 0.1 g 80 g 0.1 g 0.5 g 6.9 g 0.22 mg
White wheat (100g) 364 kcal 1 g 0.2 g 76 g 0.3 g 2.7 g 10 g 1.17 mg
Whole grain wheat (100g) 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg

Here are some key characteristics and features::

  • Gluten-Free:

    Corn flour is naturally gluten-free, making it a suitable option for individuals with gluten sensitivities or those following a gluten-free diet.

  • Varieties:

    There are different types of corn flour, including finely ground corn flour, medium-grind cornmeal, and masa harina. Masa harina is a type of corn flour that has undergone a process called nixtamalization, which involves soaking the corn in an alkaline solution.

  • Color:

    Corn flour can vary in color, ranging from pale yellow to white, depending on the type of corn used and the milling process.

  • Texture:

    The texture of corn flour depends on the grind. Finely ground corn flour is smooth and powdery, while medium-grind cornmeal has a slightly coarser texture.

  • Versatility:

    Corn flour is versatile and used in various recipes, including baking, breading, and as a thickening agent in sauces and soups. It is a key ingredient in many traditional dishes, such as cornbread, tortillas, and tamales.

  • Cornbread and Baking:

    Corn flour is often used to make cornbread, muffins, pancakes, and other baked goods. It adds a distinctive flavor and can contribute to a crumbly texture.

  • Masa Harina in Mexican Cuisine:

    Masa harina, a type of corn flour, is particularly important in Mexican cuisine for making tortillas, tamales, and other traditional dishes.

  • Polenta:

    Coarser varieties of corn flour, such as medium-grind cornmeal, are used to make polenta, a popular dish in Italian and Mediterranean cuisines.

  • Thickening Agent:

    Corn flour is an effective thickening agent for soups, stews, and sauces. It forms a smooth consistency without clouding the liquid.

  • Storage:

    Like other flours, corn flour should be stored in a cool, dry place to prevent spoilage. It is advisable to seal it in an airtight container to maintain freshness.

Corn flour is a versatile and widely used ingredient that adds unique flavor and texture to a variety of dishes. Its gluten-free nature makes it an essential option for those with dietary restrictions, and its role in different cuisines makes it a pantry staple in many households.