Cornflour
Cornflour
Corn flour, is the starch derived from corn grain. The starch is obtained from the endosperm of the kernel. (Wikipedia) Corn flour refers to finely ground powder from whole corn kernels. Corn flour is the result of grinding entire corn kernels into a fine powder. Therefore, it contains protein, fibre, starch, and the vitamins and minerals found in whole corn. It’s typically yellow (Healthline)
Corn Starch, Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. (Wikipedia) Corn starch is more refined and made by removing the protein and fibre of the corn kernel, leaving only the starchy centre called the endosperm. This is then processed into a white powder. (Healthline)
Nutritional Benefit of Cornflour:
According to article from “health benefit times”, Corn flour,
1. Is gluten free. Corn flour is gluten free and is a great alternative to wheat flour.
2. Rich in fibre. One cup of cornflour offers third of regular fibre goals and also provides the essential protein that is required daily.
3. Great source of antioxidants. Corn has high level of antioxidants that assist to prevent diseases.
4. Supports digestive health. Corn comprises of cellulose, amylose, hemicellulose and lignin which are called insoluble fibres. The balances between insoluble and soluble fibers assist proper digestion.
Both Corn Flour and Corn Starch may be used to prepare vegan-friendly food.
