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 |
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/