Cornflour
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
76.0
g
Proteins
8.7
g
Lipids
2.7
g
Fiber
3.0
g
Saturates
0.31
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)
0.0
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.
Recipes
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Type of dish
- Finger foods
- Burguers
- Eggs
- Bread and pastries
- Legumes
- Coffee, chocolate and infusion
- Dessert
- Shellfish
- Meats
- Pastries
- Cocktails
- Ice creams and sorbets
- Vegetables
- Pizzas
- Juices, milkshakes and beverages
- Fish
- Pastas
- Birds
- Salads
- Soups and creams
- Main course
- Sandwich
- Appetizers and canapes
- Breakfasts and brunch
- Rices
- Temperature
- Cuisine type
- Additional culinary preparation
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed