Cornmeal is made from dried corn or millet, which is ground into a fine, medium, or coarse texture.
Corn is recognized as the “golden crop” in the world. In developed countries like Europe and the United States, corn was listed as the first healthy food among cereals.
Corn flour is rich in protein, carbohydrates, fat, vitamin E, vitamin B2, lecithin, linoleic acid, minerals and other nutrients.
The Pan American Health Organization (PAHO) defines diabetes as “a chronic disease that occurs when the pancreas does not produce enough insulin or when the body does not use insulin effectively🇧🇷
Glycemic index of corn flour
Corn, also known as choclo or elote, is a starchy cereal, extremely appreciated for its sweet taste and versatility in the kitchen. It is a good source of energy, is rich in dietary fiber and provides many essential nutrients such as vitamin C, thiamine, folic acid, magnesium and phosphorus. However, it would not be suitable for diabetics, as demonstrated by its glycemic index.
This index is a scale that determines how quickly an increase in blood glucose levels will occur. And cornmeal can raise blood sugar or glucose levels.
The glycemic index of whole corn flour shows that purple (46.88%) and yellow (53.22%) corn had low glycemic indexes, while flours of other varieties had a glycemic index between 65 and 67%. value for corn cereal, which is a bit high.
flour corn contains approximately 78% carbohydrates, which come from a high starch content.
Clinical experience shows that cornstarch is digested very quickly in the body, which can lead to increased blood sugar levels.
Cornmeal is much higher in calories than rice, with 100 grams containing around 360 calories.
