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Cornmeal, yellow, self-rising, bolted, with wheat flour added, enriched Calories & Nutrition Facts

100g of Cornmeal, yellow, self-rising, bolted, with wheat flour added, enriched contains 348 calories, 8.41g protein, 73.43g carbs, and 2.85g fat.

Cornmeal, yellow, self-rising, bolted, with wheat flour added, enriched is a moderately calorie food commonly consumed as a staple grain, providing sustained energy from its complex carbohydrates. Per 100g serving, it provides 348 calories. Its dietary fiber content of 6.3g per 100g promotes healthy digestion and helps maintain steady blood sugar levels. It is also very low in fat (2.85g per 100g), which makes it suitable for low-fat diet plans. Data is sourced from the USDA FoodData Central, the United States Department of Agriculture's open nutrition database.

Nutrition Facts

Serving size 100g

Calories348
Protein8.4g
Carbohydrates73.4g
Total Fat2.9g
Dietary Fiber6.3g
Sodium1319mg
Calcium299mg
Iron5mg

*Per 100g. Data from verified sources.

Macro Breakdown

Protein 10% Carbs 87% Fat 3%

Full Nutrition in Cornmeal, yellow, self-rising, bolted, with wheat flour added, enriched (per 100g)

NutrientAmount% Daily Value
Energy348 kcal17%
Protein8.4 g17%
Carbohydrates73.4 g24%
Dietary Fiber6.3 g23%
Total Fat2.9 g4%
Sodium1319 mg57%
Calcium299 mg30%
Iron5 mg28%
*Based on 2,000 calorie/day diet.

Nutrition Chart — Cornmeal, yellow, self-rising, bolted, with wheat flour added, enriched (per 100g)

Calories17%348 kcalProtein17%8.4gCarbs27%73.4gFat2.9gFiber23%6.3gSodium57%1319 mg% based on 2,000 kcal/day FDA daily reference values

Nutrition values for Cornmeal, yellow, self-rising, bolted, with wheat flour added, enriched per 100g: Calories: 348 kcal, Protein: 8.4g, Carbs: 73.4g, Fat: 2.9g, Fiber: 6.3g, Sodium: 1319 mg.

Frequently Asked Questions

100g of Cornmeal, yellow, self-rising, bolted, with wheat flour added, enriched contains approximately 348 calories (348 kcal).

Compare with Similar Foods

Data source: USDA FoodData Central (CC0). Nutritional values per 100g serving.