Corn flour, blue (Navajo)

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Caloric value398 kCal1684 kCal23.6%5.9%423 g
Proteins10.4 g76 g13.7%3.4%731 g
Fats5.44 g56 g9.7%2.4%1029 g
Carbohydrates68.23 g219 g31.2%7.8%321 g
Alimentary fiber8.7 g20 g43.5%10.9%230 g
Water5.7 g2273 g0.3%0.1%39877 g
Ash1.54 g~
Vitamins
Vitamin B1, thiamine0.285 mg1.5 mg19%4.8%526 g
Vitamin B2, riboflavin0.107 mg1.8 mg5.9%1.5%1682 g
Vitamin B5, pantothenic0.353 mg5 mg7.1%1.8%1416 g
Vitamin B6, pyridoxine0.593 mg2 mg29.7%7.5%337 g
Vitamin E, alpha tocopherol, TE0.73 mg15 mg4.9%1.2%2055 g
gamma Tocopherol3.21 mg~
tocopherol0.37 mg~
Vitamin PP, NE2.02 mg20 mg10.1%2.5%990 g
Macronutrients
Potassium, K393 mg2500 mg15.7%3.9%636 g
Calcium, Ca5 mg1000 mg0.5%0.1%20000 g
Magnesium, Mg133 mg400 mg33.3%8.4%301 g
Sodium, Na7 mg1300 mg0.5%0.1%18571 g
Sulfur, S104 mg1000 mg10.4%2.6%962 g
Phosphorus, P354 mg800 mg44.3%11.1%226 g
Trace Elements
Iron, Fe2.91 mg18 mg16.2%4.1%619 g
Manganese, Mn0.758 mg2 mg37.9%9.5%264 g
Copper, Cu218 μg1000 μg21.8%5.5%459 g
Selenium, Se11.8 μg55 μg21.5%5.4%466 g
Zinc, Zn2.91 mg12 mg24.3%6.1%412 g
Digestible carbohydrates
Starch and dextrins63.62 g~
Mono- and disaccharides (sugars)1.81 gmax 100 г
Glucose (dextrose)0.16 g~
sucrose1.53 g~
fructose0.12 g~
Saturated fatty acids
Saturated fatty acids0.886 gmax 18.7 г
16: 0 Palmitic0.713 g~
18: 0 Stearin0.132 g~
20: 0 Arachinic0.025 g~
22: 0 Begenic0.016 g~
Monounsaturated fatty acids1.679 gmin 16.8 г10%2.5%
16: 1 Palmitoleic0.003 g~
18: 1 Olein (omega-9)1.661 g~
20: 1 Gadoleic (omega-9)0.015 g~
Polyunsaturated fatty acids2.465 gfrom 11.2 to 20.622%5.5%
18: 2 Linoleic2.404 g~
18: 3 Omega-3, alpha linolenic0.061 g~
Omega-3 fatty acids0.061 gfrom 0.9 to 3.76.8%1.7%
Omega-6 fatty acids2.404 gfrom 4.7 to 16.851.1%12.8%
 

The energy value is 398 kcal.

Corn flour, blue (Navajo) rich in vitamins and minerals such as: vitamin B1 – 19%, vitamin B6 – 29,7%, potassium – 15,7%, magnesium – 33,3%, phosphorus – 44,3%, iron – 16,2%, manganese – 37,9%, copper – 21,8%, selenium – 21,5%, zinc – 24,3%
  • Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
  • Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
  • potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
  • Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
  • Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
  • Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
  • Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
  • Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Tags: calorie content 398 kcal, chemical composition, nutritional value, vitamins, minerals, what is good for corn flour, blue (Navajo), calories, nutrients, useful properties of corn flour, blue (Navajo)

1 Comment

  1. Mavi Mısır lapası bir maraton veya ultra maraton koşucusu için günlük tüketim miktarı ne kadardır.
    Nasıl hazırlanıp tüketilir ?
    Konu Hk bilgi aktarılabilirmi .

Leave a Reply