Calories in cornmeal: 368 kcal per 100 g

Q: How many calories are in a portion of cornmeal?

A typical portion (75 g dry weight) gives 276 kcal. Per 100 g the figure is 368 kcal.

Q: Is cornmeal a source of thiamin?

It is a source of thiamin: 0.26 mg per 100 g, 24 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Q: Which vitamins and minerals does cornmeal have most of?

By share of the daily reference intake: thiamin (0.26 mg, 24 %), phosphorus (120 mg, 17 %) and copper (0.15 mg, 15 %) per 100 g.

Q: What counts as a portion of cornmeal?

This page uses 75 g dry weight, the usual UK portion for grains, rice and pasta. Every “per portion” figure is the per-100 g value scaled to that weight.

What’s in a 75 g portion

More than half of a portion is carbohydrate.

2.5 gFat

7.1 gProtein

54.8 gCarbohydrate

1.7 gFibre

9.2 gWater

2.5 gFat
7.1 gProtein
54.8 gCarbohydrate
1.7 gFibre
9.2 gWater

Above average for grains, rice and pasta

Cornmeal is 368 kcal per 100 g. The 87 grains, rice and pasta in this database average 262.

Cornmeal368

Grains, rice and pasta average262

Protein and fibre in a portion

7.1 g of protein and 1.7 g of fibre, neither at a claim threshold.

Protein, per portion7.1 g

Fibre, per portion1.7 g

Vitamins and minerals in cornmeal

Nothing reaches the “high in” level, but three of the 15 count as a source, led by thiamin.

18 %

Thiamin (vitamin B1)

0.2 mg in a 75 g portion

25th of 76 grains, rice and pasta

Thiamin contributes to normal energy-yielding metabolism, to the normal function of the heart and to normal psychological function.

Phosphorus90 mg13 %

Copper0.11 mg11 %

Niacin (vitamin B3)1.5 mg9.4 %

Magnesium33 mg8.8 %

Zinc0.75 mg7.5 %

Only a trace

Vitamin E
Sodium

None recorded

Vitamin D
Vitamin B12

Show all 15 with amounts

Thiamin (vitamin B1)0.2 mg, 18 %

Phosphorus90 mg, 13 %

Copper0.11 mg, 11 %

Niacin (vitamin B3)1.5 mg, 9.4 %

Magnesium33 mg, 8.8 %

Zinc0.75 mg, 7.5 %

Manganese0.15 mg, 7.5 %

Iron0.98 mg, 7 %

Potassium128 mg, 6.4 %

Riboflavin (vitamin B2)0.06 mg, 4.3 %

Vitamin C2.3 mg, 2.8 %

Vitamin A0.003 mg, <1 %

Calcium2.3 mg, <1 %

Vitamin Dnone recorded

Vitamin B12none recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What cornmeal doesn’t give you. And where to find it.

No recorded vitamin D or vitamin E, and only 3.8 % of the vitamin C reference intake per 100 g.

Vitamin D

0mgin cornmeal

Find it inBloater, grilled500 % per 100 g

Vitamin C

3.8%in cornmeal, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin E

Tracein cornmeal

Find it inSunflower seeds, toasted326 % per 100 g

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Cornmeal against other grains, rice and pasta

Per 100 g, rice (brown, basmati, raw) has the most thiamin in this comparison, followed by flour (chapati, white) and cornmeal.

0.4mg

0.3mg

0.1mg

Rice, brown, basmati, raw+0.1 mg

Flour, chapati, white+0 mg

Cornmeal, siftedthis page

Barley, pearl, raw−0.1 mg

Rice, ready-cooked, "plain", re-heated−0.2 mg

All values per 100 g, from the same dataset. Differences are against cornmeal.

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Questions about cornmeal

The questions people ask about cornmeal, answered from the dataset.

How many calories are in a portion of cornmeal?

A typical portion (75 g dry weight) gives 276 kcal. Per 100 g the figure is 368 kcal.

Is cornmeal a source of thiamin?

It is a source of thiamin: 0.26 mg per 100 g, 24 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Which vitamins and minerals does cornmeal have most of?

By share of the daily reference intake: thiamin (0.26 mg, 24 %), phosphorus (120 mg, 17 %) and copper (0.15 mg, 15 %) per 100 g.

What counts as a portion of cornmeal?

This page uses 75 g dry weight, the usual UK portion for grains, rice and pasta. Every “per portion” figure is the per-100 g value scaled to that weight.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 11-011, Cornmeal, sifted, published by Public Health England under the Open Government Licence v3.0. Main data references: Wu Leung et al. (1968) Food composition table for use in Africa. Reviewed 2014. Values are per 100 g of the edible part; a portion is 75 g, 75 g dry weight, the usual UK portion for grains, rice and pasta. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 87 grains, rice and pasta kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Rice). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.