Corn flour, cornstarch, polenta and cornmeal

look at that, copied out of the link you provided:
In the United States, corn flour refers to finely ground powder from whole corn kernels. Meanwhile, cornstarch is a fine powder as well, but made only from the starchy part of corn.
So it is a different part of the original plant part!
 
And cornstarch is sold in smaller packages.
Yes, good point! And also nutritionally, the link mentions it varies. So, the flour I used has 364 kcal per 100g, 3,0 g fat, saturated fatty acids 0,5 g, carbs 75 g, sugars 2,8 g, protein 8,6 g, salt 0,13 g.

The polenta that I use, not in this recipe but in general, and featured in the previous picutre, has:355 kcal per 100g,, fat 1,1 g, saturated fatty acids 0,2 g, carbs 77,1 g, sugars 0,3 g, protein 8,6 g, salt 0,15 g.

I don't buy starch, so I don't have it at home, what is the nutrition facts on it?

I guess I could google it, but I really should get going with my storage furniture comparisons and order it soon, as I am about to repaint my flat with my boyfriend in the coming days, and some storage is missing, so...it should arrive on time...fingers crossed...
 
Yes, good point! And also nutritionally, the link mentions it varies. So, the flour I used has 364 kcal per 100g, 3,0 g fat, saturated fatty acids 0,5 g, carbs 75 g, sugars 2,8 g, protein 8,6 g, salt 0,13 g.

The polenta that I use, not in this recipe but in general, and featured in the previous picutre, has:355 kcal per 100g,, fat 1,1 g, saturated fatty acids 0,2 g, carbs 77,1 g, sugars 0,3 g, protein 8,6 g, salt 0,15 g.

I don't buy starch, so I don't have it at home, what is the nutrition facts on it?

I guess I could google it, but I really should get going with my storage furniture comparisons and order it soon, as I am about to repaint my flat with my boyfriend in the coming days, and some storage is missing, so...it should arrive on time...fingers crossed...
Cornstarch has hardly any nutritional value and is used mostly to thicken sauces. I rarely use it. No need to bother having it.
 
Yes, good point! And also nutritionally, the link mentions it varies. So, the flour I used has 364 kcal per 100g, 3,0 g fat, saturated fatty acids 0,5 g, carbs 75 g, sugars 2,8 g, protein 8,6 g, salt 0,13 g.

The polenta that I use, not in this recipe but in general, and featured in the previous picutre, has:355 kcal per 100g,, fat 1,1 g, saturated fatty acids 0,2 g, carbs 77,1 g, sugars 0,3 g, protein 8,6 g, salt 0,15 g.

I don't buy starch, so I don't have it at home, what is the nutrition facts on it?

I guess I could google it, but I really should get going with my storage furniture comparisons and order it soon, as I am about to repaint my flat with my boyfriend in the coming days, and some storage is missing, so...it should arrive on time...fingers crossed...
89153

The funny thing about the above table is it's per 1 cup. Cooking at home you'd never use more than a tbsp or 2 most likely.
 
Then your cornflour is the British stuff which is American corn starch.

Another link for you.

12 vegan quiche ideas for summer picnics - Vegan Food & Living

Okay, we are confusing each other. Let me state what is what in the US.

In the US, corn starch is what is called corn flour in the UK. It is white, and used for thickening puddings, soups and pie fillings, and is also used in many baked good recipes. When added to cake, cookie and shortbread recipes, cornstarch helps create a crumbly and tender texture.

In the US, we have corn meal, which is coarsely milled, so it is a bit granular. That is very common. It is used for things like cornbread.

Corn flour is much more refined corn meal, so it is soft like wheat flour. It is also called masa harina in Mexico and by many people in Texas. Its most familiar use is to make masa, which is used to make corn tortillas. But, it can be used for baking, too.

CD
 
Yep - spot on, caseydog .
I think the most common item in UK supermarkets must be cornflour (US. corn starch)
Corn meal would probably (and I´m hazarding a bit of a guess here) be recognized more easily as polenta. I can´t recall any dishes over here made with corn meal.
What you call corn flour might, or might not be seen on the shelves; possibly in the organic or specialised baking sections. you would be able to buy masa harina though, although I think it´s all nixtmalizado - treated with lye, in the traditional Mexican way.
 
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