What is useful for corn flour — 7 proven properties

Flour is the most common and affordable food product. However, not only rye or wheat can be used for its manufacture, but almost any cereal crop. Corn is no exception. It is rich in vitamins, minerals and antioxidants that can heal the whole body.

What is cornmeal?

Corn flour is a type of flour made from corn kernels. In industrial conditions, the grains are pre-cleaned from the shell and embryo. Traditionally, the product is used for cooking corn porridge (polenta), tortillas, puddings, baked bakery products.

There are several varieties of corn flour.

Depending on the grinding method:

  • Coarse grinding (large millstones are used, the resulting product is heterogeneous in consistency, but it is considered the most valuable from a biological point of view);
  • Medium grind (ideal for baking, the millstones are medium-sized);
  • Finely ground (thin metal millstones are used, the resulting raw materials are soft and tender, used for porridges and puddings).

By the type of corn used, flour can be:

  • Blue;
  • Red;
  • Yellow;
  • White.

Each variety of corn flour has a set of useful properties, taste and smell. However, the main characteristic of all varieties is the abundance of nutrients and health value.

Corn flour has almost the same number of calories compared to wheat flour, it also contains fewer carbohydrates (about 19-60% vs. 70-90%), which makes it a more dietary product.

Corn flour is a healthy food product that is used to prepare various dishes. In comparison with wheat flour, corn flour is considered a more dietary product.

Top 7 useful properties

Corn flour is a low–calorie, but quite nutritious product. It has a positive effect on the work of internal organs and is recommended for improving the body. Let's look at the basic facts about the health benefits of corn flour (based on the evidence base).

1. It has a rich composition

Corn flour has a high energy value (about 330 calories per 100 grams) and contains a variety of biologically active substances:

Name of the component Percentage of the recommended daily requirement (in 100 grams of flour)
proteins 7-8 %
fats 2 %
carbohydrates 52 %
fiber 22 %
Vitamin A 4 %
Vitamin B1 23 %
Vitamin B2 7 %
Vitamin B6 9 %
Vitamin B9 8 %
Vitamin PP 15 %
potassium 6 %
magnesium 8 %
phosphorus 14 %
iron 15 %
manganese 19 %
copper 8 %
zinc 6 %

The described components play an important role in maintaining the vital activity of the whole organism:

  • Squirrels are considered the main building materials;
  • Vitamin A Regulates visual function;
  • B vitamins are responsible for the transmission of nerve impulses;
  • Magnesium and potassium support the work of the cardiovascular system .
Cornmeal-based dishes contain a number of nutrients that can improve health.

2. It has antioxidant properties

The composition of corn groats, from which flour is made, contains antioxidants – lutein and zeaxanthin. Antioxidant components depressing chronic inflammation and neutralize free radicals that can initiate the growth of malignant tumors.

Proven High effectiveness of antioxidants in the prevention of neurodegenerative diseases (e.g. Alzheimer's disease).

The product is also able to significantly reduce the risk of developing chronic pathologies, especially hypertension and coronary heart disease, type II diabetes mellitus.

Corn flour, due to the presence of antioxidants in its composition, fights free radicals and chronic inflammation, protecting the human body from extremely dangerous diseases.

3. Prevents the development of type II diabetes mellitus

American scientists discovered the ability of corn and products based on it to reduce the likelihood of developing type II diabetes mellitus, a dangerous endocrine disease due to its complications.

Experts also emphasize that corn can be used for the purpose of therapy (together with medications) of this pathology.

Corn flour increases the sensitivity of peripheral tissues (fat and muscle) to insulin. As a result, cells begin to rapidly absorb glucose from the blood, where its concentration decreases. The product combats the main mechanism of development of type II diabetes mellitus – insulin resistance.

It is important to note that flour rich in fiber . Dietary fiber slows down the absorption of carbohydrates consumed with food, which prevents sudden spikes in blood sugar.

On the basis of corn flour, it is recommended to prepare bread and other products for people suffering from type II diabetes mellitus or having a high predisposition to it.

Corn flour slows down the absorption of sugars from the intestine and fights insulin resistance, providing reliable protection against type II diabetes.

4. Helps to lose weight

Corn flour, despite the inconsistency of the data, Accelerates metabolic processes in the body. As a result, adipose tissue cells (adipocytes) are effectively destroyed in order to meet the energy needs of the body.

There is also a large amount of fiber in the product.  Dietary fibers limit the absorption of some fats in the intestine and normalize glucose metabolism, which is directly related to fat metabolism and the volume of adipose tissue in the body.

To achieve the effect, it is necessary to carefully normalize the total daily caloric content of the diet. If you overeat, you will not be able to lose weight. It is recommended to use corn flour for cooking porridges and unpalatable pastries.

Flour does not interfere with the hormonal mechanisms of regulation of adipose tissue metabolism, therefore, it is equally effective in the male and female bodies.

The use of corn flour helps to lose weight, helps to maintain body weight, and also provides prevention of obesity.

5. Supports intestinal function

Corn flour is a rich source of insoluble dietary fiber. They reach the end sections of the large intestine almost unchanged, where they are actively fermented by friendly microorganisms living there.

This makes it possible to reduce the number of representatives of pathogenic and opportunistic flora. An adequate composition of the intestinal microflora is the key to the absence of infectious and inflammatory diseases and dyspeptic disorders.

It is important to note that during the interaction of fiber with microorganisms, a special substance is formed – butyrate. This component, according to experts from the United States, improves metabolic processes in the epithelial cells of the large intestine, preventing the appearance of malignant and benign tumors.

Corn flour also helps to overcome constipation. An adequate ratio of friendly and pathogenic microorganisms in combination with dietary fibers contributes to the smooth functioning of the intestinal smooth muscles, timely and complete excretion of feces from the body. The product is especially important for people of older age groups, who often have constipation.

Corn flour is a valuable product for the gastrointestinal tract. It prevents constipation, and also fights inflammatory and oncological diseases.

6. Normalizes vision

As already mentioned, corn flour contains zeaxanthin and lutein. These substances, according to scientists from Canada, are positive are reflected on the work of the organs of vision.

They reduce the risk of age-related macular degeneration and cataracts. These pathologies are widespread among representatives of older age groups and lead to a decrease in visual acuity.

The ability of lutein and zeaxanthin to increase the sensitivity of photoreceptor complexes located on the vascular membrane of the eye was also noted. As a result, the quality of night vision and visual acuity are improved.

The periodic use of corn flour helps to improve vision and prevent the development of age-related pathologies of the ophthalmic apparatus.

7. Fights atherosclerosis

How claim American scientists, a proper level of dietary fiber intake helps to reduce the level of total cholesterol and its atherogenic fractions (LDL, TAG), as well as increase the concentration of "useful" cholesterol (HDL).

Antioxidants in flour additionally increase the resistance of the inner wall of the arteries to the introduction and deposition of cholesterol crystals. As a result, the possibility of education is prevented atherosclerotic plaques , causing complete or partial restriction of blood flow in the future.

Such pathologies as coronary heart disease and myocardial infarction, chronic cerebral ischemia and ischemic stroke develop by this mechanism.

The inclusion of corn flour in the diet reduces the risk of deadly cardiovascular diseases associated with atherosclerosis.


Corn flour, with excessive consumption or individual hypersensitivity of the body, can cause significant harm to the body.

Common side effects are:

  1. Dyspeptic disorders. Corn flour is rich in dietary fiber. Excessive consumption of fiber can disrupt the motor evacuation function of the intestine or cause it to overload. Such disorders are fraught with the development of constipation or diarrhea, bloating and increased gas production, nausea and vomiting.
  2. Irritation of the mucous membranes. The flour contains a small amount of extraactive substances that irritate the mucous membranes. The product is not recommended for exacerbation of chronic pathologies of the esophagus, stomach and duodenum (gastroesophageal reflux disease, gastritis, duodenitis, peptic ulcer).
  3. Increased blood clotting. Corn Flour increases the "viscosity" of blood . It is recommended to abandon the product in the presence of pathologies from the blood system and a history of thromboembolic complications (in the absence of taking anticoagulants or disaggregants).
  4. Allergic reactions. Are associated with the sensitization of the body to corn proteins. There may be cases of cross-allergic reactions with hypersensitivity to other crops. Allergopathologies are mild and occur in mild form, more often by the type of urticaria.

Corn flour can be consumed by women during pregnancy and given to children starting at the age of 7. Admission before the age of 7 must be agreed with the attending physician.

Taking cornmeal can negatively affect your health. It is recommended to carefully consider the inclusion of the product in the diet, taking into account possible health risks.

How to make it at home?

Corn flour is an excellent product for making bread and various pastries, cereals and pasta. It is quite simple to cook it yourself. To do this, you will need to:

  1. Prepare the required amount of cereals. It is recommended to take whole and well-dried grains of corn. Pre-soaking reduces the amount of biologically active substances in the future flour.
  2. Place the grits in the grinding agent : coffee grinder, blender, manual or automatic mill, food processor. It is necessary to fill the thicket of the device with no more than 1/3-1/4 of the volume.
  3. Chop the grits. First, you need to turn on the device for 1-2 seconds several times so that the cereal turns into smaller granules. Then – grind to a homogeneous consistency (powder). The volume of the product in the cooking process can be reduced by 2 times.
  4. Pour the powder into any sealed container with a tight lid. The cornmeal is ready.

Corn groats are a hard and difficult to grind product. In the absence of high-quality kitchen appliances, it is not recommended to cook the product yourself.

Getting real corn flour at home is a simple task. The main thing is to follow the recipe carefully and use high–quality kitchen appliances.

Usage Tips

Let's focus on the main points of working with corn flour:

  1. How to store? It is recommended to store the product in any container (preferably glass) with a hermetically sealed lid at room temperature in a dark place. The ingress of moisture or sunlight is unacceptable.
  2. How long can I keep it? Flour can retain its properties for years, but it should not be stored for more than 6-8 months when cooked at home. Store–bought analogues - from 12 to 24 months (according to the instructions on the package).
  3. What can be prepared from it? Corn flour is a versatile culinary product. It is great for making tortillas, pancakes, bread, pancakes, cookies and other pastries, as well as cereals (hominy, polenta).
  4. How else to use flour? The product is widely used in cosmetology. Corn flour is used for the preparation of masks for the care of face and body skin, hair.
  5. How much can I eat? Corn flour should not account for more than 10-15% of the total energy value of the daily diet.
Corn flour will reveal all its medicinal properties only with proper storage and use.


  1. Corn flour is a unique and healthy food product. It combines vitamins, minerals and antioxidants that are valuable for health, as well as proteins and dietary fibers.
  2. The product is able to prevent the development of deadly diseases of the heart and blood vessels, type II diabetes mellitus, as well as malignant tumors; to improve the functioning of the intestines and improve eyesight, to provide significant assistance in weight loss.
  3. When using flour for culinary purposes, side effects may develop, which must be taken into account.
  4. It is quite easy to prepare the product at home. This will require any high-quality shredding device.