Corn Flour: Nutrition, Benefits and Uses

Corn flour is a finely ground powder made from dried corn kernels. It is used in various cuisines worldwide for making bread, tortillas, porridges, and cakes. Naturally **gluten-free**, it is suitable for people with celiac disease.

Contains a high amount of **carbohydrates** and **starch**, moderate **protein**, low fat, and some dietary fiber. Also provides B vitamins and minerals such as **magnesium** and **phosphorus**.

- Gluten-free, suitable for people with celiac disease - Good source of energy - Contains B vitamins and minerals - Useful for making light, easily digestible dishes

- High glycemic index can raise blood sugar levels - Not as high in fiber as whole grains - May be less nutrient-dense compared to whole grain flours

Used to make tortillas, polenta, cornbread, cakes, for breading, and as a thickener for soups and sauces.

In Latin America, corn flour is the basis of many traditional dishes and a staple of daily diets.