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 table for Corn:
| Flour | Calories | Fat | SaturatedFat | Carbs | Sugar | Fibre | Protein | Iron |
|---|---|---|---|---|---|---|---|---|
| Corn (100g) | 361 kcal | 3.9 g | 0.5 g | 76.8 g | 0.6 g | 7.3 g | 6.9 g | 2.4 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.