Tag: Degerminated cornmeal

According to the Whole Grains Council, degerminated cornmeal is not a whole grain because the nutritious bran and germ have been removed during processing. This distinction is crucial for understanding its nutritional profile and how it differs from whole grain cornmeal.

According to the World Health Organization, more than two billion people worldwide have micronutrient deficiencies, often prompting the fortification and enrichment of common foods like grains. The label "enriched degerminated" is a perfect example of this process, found on products such as cornmeal and white flour.

According to the USDA, one cup of whole-grain cornmeal contains a notable 294 mg of phosphorus, a significant amount that raises the question: is cornmeal high in phosphorus? This article explores the nuanced answer by examining how processing and other factors impact the mineral's content and absorption.

For thousands of years, corn has served as a dietary staple around the world, providing sustenance and energy. For many, products like Quaker yellow cornmeal are a familiar pantry item, used to create everything from cornbread to crispy coatings. But what exactly goes into this common cooking ingredient, and how does it fit into a nutritious diet?

Globally, corn is one of the most abundant cereal grains produced, providing nearly 17% of total global calories. For many, cornmeal is a familiar pantry staple, yet whether or not it is a processed food is often misunderstood. While a product of processing, the nutritional value of cornmeal depends heavily on how it is milled.