Food Guts - Ingredient Information

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Nutritional Information

1 cup, cornstarch

  • Calories 488
  • Calories from Fat 0.54
  • Amount%DV
  • Total Fat 0.06g0%
  • Saturated Fat 0.012g0%
  • Monounsaturated Fat 0.02g
  • Polyunsaturated Fat 0.032g
  • Cholestreol 0mg0%
  • Sodium 12mg1%
  • Potassium 4mg0%
  • Total Carbohydrate 116.83g39%
  • Dietary Fiber 1.2g5%
  • Sugars 0g
  • Protein 0.33g1%
  • Calcium 0mg0%
  • Iron 3mg17%
  • Vitamin A 0%
  • Vitamin C 0%

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Cornstarch on Wikipedia:

Cornstarch, or cornflour in the United Kingdom, New Zealand and Australia, is the starch of the corn (maize) grain. It is also grown from the endosperm of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure (see Dilatant and Non-Newtonian fluid). It is usually included as an anti-caking agent in powdered sugar (10X or


The corn is steeped for 30 to 48 hours, which ferments it slightly. The germ is separated from the endosperm and those two components are ground separately (still soaked). Next the starch is removed from each by washing. It is separated from the gluten and other substances, mostly in hydrocyclones and centrifuges, and dried. (The residue from every stage is used in animal feed and other products.) Finally the starch may be modified for specific purposes.[1]


Amylophagia is a condition involving the compulsive consumption of excessive amounts of purified starch, often cornstarch.[2]

Other names and varieties

Called cornflour in Commonwealth countries, except in Canada, where it is also known as cornstarch. Called maize starch in Europe

See also

Amylomaize, high amylose starch Waxy corn, waxy maize starch

External links

American Corn Refiners Association Official website


^ International Starch: Production of corn starch ^ Arch Fam Med - Amylophagia Presenting as Gestational Diabetes, July 2000, Jackson and Martin 9 (7): 649