Cornflour
Category
Pasta, rice, flour and derivatives
Meses de temporada*:
All year
Allergens
Corn flour is the powder obtained after crushing corn through different methods. Corn is a traditional crop among native Americans. It is in Latin America where it is highly consumed, being an essential part of the cuisine of Mexico, Ecuador, Venezuela and Paraguay.
In Euskadi it is used to make talos.
Nutritional information (0.1 kg)
Energy
369.0
kcal
Carbohydrates
79.9
g
Proteins
7.98
g
Lipids
1.94
g
Fiber
5.35
g
Saturates
0.37
g
Monounsaturated fatty acids
0.56
g
Polyunsaturated fatty acids
0.93
g
Cholesterol
0.0
mg
Calcium
18.0
mg
Iron
2.4
mg
Zinc
1.6
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
10.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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