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 Is Cornflour healthy?

Is Cornflour (cornstarch) healthy?

Cornflour commonly also well-known as Cornstarch, it is the finest ground version of corn kernels. While the yellow variety of maize flour is made from whole corn kernels, the cornflour is made from the endosperm of the corn kernels.



If asked to name its major culinary use, that’s thickening soups and gravies or to create delicious fried starters and baked goodies. Veg Manchurian, Manchow Soup, Sweet Corn Soup, Fried Baby Corn and Potato Nuggets are famous recipes you can associate with the use of cornflour.

5 Merits of Cornflour

1. It’s gluten-free and can be consumed by those who cannot afford to stock wheat and its products like refined flour, semolina etc. in their pantry. 

2. Organically corn are rich in antioxidant thus may contribute towards building your health by reducing inflammation. 

3. Surprisingly cornflour has pretty good amount of fiber too. Each tbsp. gives approx. 1 g of fiber. The same rationality applies to protein too – 1 g per tbsp.. 

4. It’s easy to digest because of the presence of insoluble fiber, thus benefits the gut. 

5. It provides some amount of minerals as well.  

3 Demerits of Cornflour

1. Cornflour is full of calories and carbs like refined sugar, thus a barrier to weight reduction. Those on weight loss diet must definitely not reach out for it. 

2. The high crabs makes it a No-No for a diabetic meal as well. Its best avoided by those having fluctuations in blood sugar levels. 

3. It is said that most of the cornflour is made from GMO (Genetically Modified) Corn, which may have high levels of pesticides and thus may be linked to numerous health concerns. Reading labels before buying the cornflour may help to make a wiser choice.

Is cornflour suitable for weight-loss?
Being high in simple carbohydrates they can lead to weight gain thus are not good for people with diabetes and obesity. Cornflour can make you prone to hunger and cravings. Making weight loss a big task. Cornstarch doesn’t add any nutritional value to foods other than calories which most of us get more than enough.
 
 
Is cornflour suitable for people with diabetes?
Being a refined source of carbohydrate it will raise your blood glucose levels immediately which in turn will be converted to fat.
 
Cornflour is high in glycemic index and is not suitable for people with diabetes and obesity.
 
 
Is cornflour suitable for people with heart problem?
Corn flour lacks fibre and fibre helps to lower down your LDL cholesterol. High consumption of corn flour can raise LDL which is a bad cholesterol. If the LDL gets oxidized in the body it can lead to atherosclerosis. Consumption of corn flour can cause inflammation in the body which is also responsible for heart problems.
 
 
Nutritive Value of cornflour

Cornstarch contains carbohydrate and very little protein. It does not contain fat. Corn flour is a poor source of vitamins and minerals because the nutrients are lost during processing. Therefore it does not add nutritional value to your food. It is gluten free and can be used as an alternative to flour thickeners. Corn flour does not contain fibre.



Nutritive Information for Cornflour

1 tbsp of cornflour is about 15 grams
RDA stands for Recommended Daily Allowance.

Energy - 44 calories
Protein – 1.1 g
Carbohydrate – 9.1 g
Fat – 0.5 g
Fiber – 1.2 g

Vitamins:
0.17 mg of Vitamin B1 (Thiamine) = 10.5% of RDA ( (about 1.2 to 1.6 mg for men)
0.09 mg of Vitamin B2 (Riboflavin) = 5% of RDA (about 1.4 to 1.9 mg for men)
1.17 mg of Vitamin B3 (Niacin) = 9.8 % of RDA (about 12 mg)
27.9 mcg of Folate (Vitamin B9) = 27.9% of RDA (about 100 mcg)

See full nutritional details of cornflour in Cornflour glossary click here.


Takeaway Note on Cornflour

Cornflour does have a few benefits to its credit, but its high calorie and carb count should not be overlooked. It is likely that these high counts may negate the other benefits. 1 tbsp of cornflour occasionally may not have an enormous impact on health. But regular consumption of cornflour in huge quantities is certainly not recommended.

Replace cornflour in your diet?

Foods that make use of cornstarch are not considered to be healthy, and people should consciously try to replace it with healthier options like whole wheat flour and oats flour wherever possible. You can also avoid adding corn flour to your soups or make a milk-based soups for a creamy texture. See below all the healthy flour options.

Whole Wheat Flour

Whole Wheat Flour



10 Healthy Flours to Rely on for Good Health

1. Jowar Flour

2. Oats Flour

3. Bajra Flour

4. Whole Wheat Flour

5. Almond Flour

6. Buckwheat Flour

7. Matki Flour

8. Quinoa Flour

9. Ragi Flour

10. Green Moong Dal Flour


Is Cornflour Healthy



veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with 36 amazing images. veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian is one of the most famous starters ordered at restaurants. Learn how to make dry veg Manchurian. To make veg manchurian dry, first make the Manchurian balls. For that combine all the ingredients along with 2 tbsp of water in a deep bowl and mix very well. Divide the mixture into 14 equal portions and shape each portion into a ball (if you find it difficult to form balls, sprinkle a little water). Heat the oil in a deep non-stick pan and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Then make dry sauce. Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic and spring onion whites and greens and sauté on a high flame for a few seconds. Add the soy sauce, vinegar, tomato ketchup, red chilli sauce, cornflour-water mixture, salt and pepper, mix well and cook on a high flame for 1 minute. Add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute. Switch off the flame, add the spring onion greens. Serve immediately. Chinese dry Manchurian, which is one of the most popular Chinese dishes in India, is sold even in roadside food stalls and snack counters these days! This popularity is well-deserved, because the Veg Manchurian does have a zesty charm that captivates anybody who bites into one. This veg manchurian Indo Chinese starter is a mixture of crunchy veggies shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour enhancers like ginger, green chillies and garlic. Spring onions are a must to make dry veg manchurian, because it gives an authentic taste and aroma. Although the manchurian does not taste bad after cooling, we would advise serving it immediately while the flavours are vibrant and the textures are crisp and fresh. You can also try other Chinese recipes like steamed wontons and spring rolls. Tips for veg manchurian dry. 1. One speciality about this starter is the use of finely chopped veggies. Ensure you follow it for the best texture. 2. While shaping Manchurian balls, take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian balls hold their shape well. 3. Before frying all the Manchurian balls, try deep frying one ball in hot oil. If it doesn’t split, go ahead and fry the other Manchurian balls. If it disintegrates, sprinkle a little plain flour, mix again, shape into balls and then deep fry. 4. You can chop the veggies and keep ready. But the starter is best assembled and cooked just before serving. Enjoy veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with step by step photos.
vegetable manchow soup recipe | restaurant style manchow soup | roadside manchow soup | with 35 amazing images. vegetable manchow soup is a famous restaurant style manchow soup in India and also a popular roadside manchow soup which is hot and spicy. It is famous Indian street food and perfect to keep you warm in winter. This is a thick vegetable manchow soup where cornflour is used as the thickening agent. vegetable manchow soup is an all-time favourite Indo-Chinese soup, which is sure to fire up your digestive juices and boost your spirits with its appetizing aroma and tongue-tickling flavour! The strong accents of ginger and garlic make restaurant style manchow soup an ideal soup to serve on a damp monsoon day. While the soy sauce gives it an awesome Umami flavour, the topping of fried noodles gives vegetable manchow soup an exciting crunch and makes it a bit filling too. The vegetable manchow soup is made with common ingredients, which will be available with anyone who likes Chinese food. Vegetable manchow soup is also easy and relatively quick to make. So you can try it out immediately and see for yourself if it lives up to our praise! You can also try other recipes like the Sweet Corn and Vegetable Soup or Vegetable and Noodle Soup. Learn to make vegetable manchow soup recipe | restaurant style manchow soup | roadside manchow soup | with step by step photos and video below.
The Sweet Corn Soup is what you could call an all-time global favourite! Loved by people all over the world for its sweet flavour and nutty texture, it is quite satiating and soothing too. This method is quite easy to prepare and retains the fresh taste of the corn. You can enjoy its mellow flavour as it is, or spike it up with some peppy sauces while serving.
fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe | fried baby corn is not only scrumptious but also very appealing in size and look. Learn how to make fried baby corn pakoda. To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter. Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with chilli-garlic sauce. Very easy to prepare compared to other kebabs and tikkis but worthy of serving on the same platter, fried baby corn is a really mouth-watering preparation of crisp, tender baby corn coated with a flavourful batter before deep-frying. The innate texture of baby corn by itself is enough to make these fried baby corn pakoda a great hit, but with the cooperation of a slightly tangy batter enhanced with spice powders and curds, it really rises to a much higher plane of culinary excellence. Serve it fresh and crisp with chilli-garlic sauce for a really exciting experience. You can serve this baby corn starter recipe with chilli garlic sauce for a complete flavourful starter experience. While this is readily available, if you wish you try making Chilli Garlic Sauce at home. Tips for fried baby corn. 1. The cornflour though used in small quantities is necessary to get that crispiness in these baby corn fry. 2. Add the water gradually, as the quantity of water depends on the quality of maida. The batter should be thick enough to coat the baby corn well. 3. Use thick curd if possible to not make the batter runny. Round up the excitement with a main course of Vegetables and Noodles in A Creamy Sauce, Burnt Garlic Fried Rice and Kung Pao Vegetables and end on sweet note with Honey Noodles with Vanilla Ice Cream. Enjoy fried fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe | with images below.
potato nuggets | deep fried potato snacks | aloo deep fried snack | vegetarian aloo nuggets | with 15 amazing images. Very easy to make and ideal to serve at parties, the potato nuggets is sure to please you with its succulent mouth-feel and pleasant cheesy flavour. A mixture of mashed potatoes and cheese, flavoured elegantly with red chilli flakes, is shaped into potato nuggets and deep-fried to make this all-time favourite snack. I would like to share some important tips to make the perfect potato nuggets. 1. It is very important for the potatoes to be dry and not have excessive moisture or else the aloo nuggets won’t be crispy. Also, mash them very well or just grate them. It should not have any lump or else the nuggets will break. 2. Do not fry at low temperature, otherwise the potato nuggets will break or absorb a lot of oil. 3. Make sure you refrigerate the potato nuggets mixture for at least half an hour before shaping it. Remove it from the fridge just when you are ready to roll and deep-fry the nuggets, otherwise it will become soft and difficult not only to roll but also to fry the aloo nuggets – the nuggets might break and the cheese might ooze out, causing a pretty mess. If you keep the mixture refrigerated till the time of cooking, it will be too easy! Loved by kids and adults, the potato nuggets is a great starter to serve at any party! You can also try other nugget recipes like Paneer Nuggets. Enjoy our potato nuggets | deep fried potato snacks | aloo deep fried snack | aloo nuggets with detailed step by step photos.

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