Description -
Cornmeal, in its coarse form, is a type of flour made from ground dried corn kernels. It's typically produced by grinding corn kernels, leaving some larger pieces intact, resulting in a coarser texture.
Coarse cornmeal is a type of flour made from ground, dried corn kernels. It is commonly used in cooking and baking due to its distinctive flavor, texture, and nutritional benefits.

Use -
Cooking: Coarse cornmeal is widely used in various culinary applications, such as making cornbread, polenta, grits, and porridge. It can also be used as a coating for frying or baking to add a crunchy texture to foods.

Health benefits:

• Rich in carbohydrates: Corn flour is composed primarily of carbohydrates, making it an excellent source of energy.
• Dietary Fiber: Coarse cornmeal contains dietary fiber, which aids digestion, promotes gut health, and may help lower cholesterol levels.
• Vitamins and Minerals: Contains essential vitamins and minerals, including B vitamins (such as thiamin, niacin, and folate), magnesium, phosphorus, and potassium.
• Gluten-free: Corn flour naturally does not contain gluten, making it a suitable alternative for people with gluten intolerance or celiac disease.
• Antioxidants: Some types of corn flour, particularly those made from colored corn varieties like blue or purple corn, may contain antioxidants that have various health benefits, such as protecting against oxidative stress and inflammation.

Nutritional value (per 100g serving):

• Calories: Approximately 360 calories
• Carbohydrates: about 76-80 grams
• Protein: usually between 7 and 9 grams
• Fat: usually less than 2 grams.
• Fiber: Provides 5-8 grams of dietary fiber.
• Vitamins and Minerals: Contains varying amounts of vitamins and minerals, including significant levels of B vitamins (such as thiamin, niacin, and folate), magnesium, phosphorus, and potassium.