White Maize/Corn (Raw) Nutrition Facts

Description: Maize, white, whole kernel, dried, raw

Local Names: Masara (Hausa), Agbado (Yoruba), Abakpa (Ibibio)

Scientific Name: Zea mays

Category: Cereals and Grain Products

Calories in White Maize/Corn (Raw)

The calories in 100 grams of White Maize/Corn (Raw) is 374.084 calories (kcal).

Quick White Maize/Corn (Raw)  Nutritional Value

Here is a quick overview of White Maize/Corn (Raw) nutrition information:

Detailed White Maize/Corn (Raw)  Nutrition Data

Here is the detailed data on White Maize/Corn (Raw)  nutrition info:

White Maize/Corn (Raw) Macronutrients data

White Maize/Corn (Raw) Minerals Data

White Maize/Corn (Raw) Vitamins Data

other White Maize/Corn (Raw) Micronutrients

Summary of White Maize/Corn (Raw) , Masara (Hausa), Agbado (Yoruba), Abakpa (Ibibio) Nutrition Info

Serving size of 100 grams of White Maize/Corn (Raw) , Masara (Hausa), Agbado (Yoruba), Abakpa (Ibibio) contains 374.084 calories, 9.257g of Protein, 3.952g of Fat, and 74.686g of Carbs.

Data sources include: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oke O.L. Fila, W. A., Itam, E. H., Johnso, J. T., Odey, M. O. Effiong, E. E., Dasofunjo, K., Ambo, E. E. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3). Comparative proximate compositions of watermelon Citrullus lanatus, squash Cucurbita Pepo'l and Rambutan Nephelium lappaceum . International Journal of Science and Technology, 2 (1), 81-88.4 Chemical Studies on Some Nigerian Cereals, Cereal Chem. 42: 299–302., Akinyele I.O. And Shokunbi O.S Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.5 Concentrations of Mn, Fe, Cu,Zn, Cr,Cd,Pb, Ni in selected Nigerian tubers, legumes and cereals and estimates of the adult daily intakes. Vol. 173, pp: 702-708, Solomon, M., Aliyu, S. M., Mohammed, R. (Alinnor, I. J., Akalezi, C. O. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.0). Nutrient composition of foodstuffs and dishes/foods of indigenous population of Jos Plateau, Nigeria. West African Journal of Foods and Nutrition, 2 (3), 19-26. , Okolo, S. C, Olajide, O. O, Idowu ,D. I, Adebiyi A. B, Ikokoh, P. P., Orishadipe, A. T. (2012). Comparative proximate studies on some Nigerian food supplements. Annals of Biological Research, 3 (2), 773-779., Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Obasi, N.E and Wogu, C.O (Alinnor, I. J., Akalezi, C. O. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.8). Effect of Soaking Time on Proximate and Mineral Composition and Anti-. Nutritional Factors of Yellow Maize (Zea mays). Nigerian Food Journal Vol 26, No 2 https://fdc.nal.usda.gov/