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Food for Life - Africa - Cornmeal

Dried ground corn is known as cornmeal. Cornmeal is used to create dishes like polenta, grits and various different types of baked goods. Cornmeal's nutrition and benefits depend on the way it was produced, as both refined and whole-grain cornmeal are commonly made.

Cornmeal's Nutrition, Benefits and Uses

Cornmeal, which is typically made from white or yellow corn, can be produced in a variety of different ways. Fine, medium and coarsely ground cornmeal are used to make many different dishes.

It's easy to obtain the benefits of cornmeal, since this ingredient is often added to baked goods and used in breading to enhance a food's texture. It's even used to thicken stews and soups. Cornmeal is also the staple ingredient in a variety of different dishes like hoecakes, cornbread, grits, polenta, tamales and tortillas.

According to the USDA, 100 grams (3.5 ounces) of uncooked yellow cornmeal has a variety of different essential nutrients, including:

19 percent of the daily value (DV) for iron
6 percent of the DV for potassium
30 percent of the DV for magnesium
19 percent of the DV for phosphorus
17 percent of the DV for zinc
21 percent of the DV for copper
22 percent of the DV for manganese
28 percent of the DV for selenium
32 percent of the DV for vitamin B1 (thiamin)
15 percent of the DV for vitamin B2 (riboflavin)
23 percent of the DV for vitamin B3 (niacin)
9 percent of the DV for vitamin B5
18 percent of the DV for vitamin B6
6 percent of the DV for vitamin B9 (folic acid)

Information sourced from www.livestrong.com



 
 

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