Yellow Maize/Corn (Raw) Nutrition Facts

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

Local Names:

Scientific Name: Zea mays

Category: Cereals and Grain Products

Calories in Yellow Maize/Corn (Raw)

The calories in 100 grams of Yellow Maize/Corn (Raw) is 390.76 calories (kcal).

Quick Yellow Maize/Corn (Raw)  Nutritional Value

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

Quantity

100g

Calories

390.76 kcl

Fat

4.38g

Protein

9.807g

Carb

73.853g

Detailed Yellow Maize/Corn (Raw)  Nutrition Data

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

Yellow Maize/Corn (Raw) Macronutrients data

Weight 

100g

Energy

1651.08 Kj

Calories

390.76 kcl

Fat

4.38g

Protein

9.807g

Carb

73.853g

Fiber

8.35g

Water

10.557g

Yellow Maize/Corn (Raw) Minerals Data

Weight 

100g

Calcium

9.5mg

Iron (Fe)

3.105mg

Magnesium

124mg

Phosphorus (P)

226mg

Potassium (k)

291mg

Sodium (Na)

23mg

Zinc (Zn)

1.955mg

Copper (Cu)

0.277mg

Manganese

mg

Yellow Maize/Corn (Raw) Vitamins Data

Weight 

100g

Vitamin A, RAE

50μg

Retinol

mg

Carotene, beta

597μg

Vitamin D

μg

Thiamin, B1

0.33mg

Riboflavin, B2

0.15mg

Niacin, B3 

2.2mg

0.4mg

Folate, B9 (μg)

26μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Yellow Maize/Corn (Raw) Micronutrients

Weight 

100g

Ash

1.25g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Yellow Maize/Corn (Raw)  Nutrition Info

Serving size of 100 grams of Yellow Maize/Corn (Raw) , contains 390.76 calories, 9.807g of Protein, 4.38g of Fat, and 73.853g of Carbs.

Yellow Maize/Corn (Raw) Nutrition facts Summary 

Description: 

Maize, yellow, whole kernel, dried, raw

Local Names:

Scientific Name: 

Zea mays

Category: 

Cereals and Grain Products

Serving Size:

100 grams

Calories: 

390.76 Kcal/100g

Nutrients

- Energy: 1651.08Kj
- Calories: 390.76Kcal
- Fat: 4.38g
- Protein:
9.807g
- Carb:
73.853g
- Fiber:
8.35g
- Water:
10.557g
- Calcium:
9.5mg
- Iron:
3.105mg
- Magnesium:
124mg
- Phosphorus:
226mg
- Potassium:
291mg
- Sodium:
23mg
- Zinc: 
1.955mg
- Copper:
0.277mg
- Manganese: 
mg
- Vitamin A, RAE:
50μg
- Retinol:
μg
- Carotene, beta:
597μg
- Vitamin D:
μg
- Thiamin, B1: 
0.33mg
- Riboflavin, B2:
0.15mg
- Niacin, B3:
2.2mg
- Vitamin B6:
0.4mg
- Folate, B9:
26μg
- Vitamin B12:
μg
- Vitamin C:
mg
- Ash: 
1.25g

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, 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. https://fdc.nal.usda.gov/