Direct Comparison Profile
Cornmeal (Stone Ground) vs Amaranth Flour
We scientifically analyze the biological properties of Cornmeal (Stone Ground) and Amaranth Flour. Review the differences in macronutrients, vitamins, minerals, and our final nutritional verdict.
| Nutrient / Metric | Cornmeal (Stone Ground) (100g) | Amaranth Flour (100g) |
|---|---|---|
| Calories | 365 kcal | 371 kcal |
| Protein | 9.4g | 13.6g |
| Fats | 4.2g | 7g |
| Carbohydrates | 73.2g | 65g |
| Dietary Fiber | 7.3g | 7g |
| GIGlycemic Index | 68 | 35 |
| Water Content | 10% | 10% |
Nutritional Verdict
Both superfoods are highly complementary and offer balanced biological profiles for clinical dietary plans.
Cornmeal (Stone Ground)
Cornmeal is a coarse flour made from ground corn, often used in baking and cooking. Stone-ground cornmeal retains more of the corn's natural flavor and nutrients compared to more processed varieties.
•Rich in dietary fiber, which aids in digestion and helps maintain a healthy weight.
•Contains essential vitamins and minerals, including B vitamins and magnesium, which support energy metabolism and bone health.
Amaranth Flour
Amaranth flour is a gluten-free flour made from the seeds of the amaranth plant, known for its high protein and nutrient content. It is rich in fiber, vitamins, and minerals, making it a nutritious alternative to traditional flours.
•Amaranth flour is an excellent source of complete protein, containing all nine essential amino acids, which is particularly beneficial for vegetarians and vegans.
•It is high in fiber, which aids in digestion and helps maintain a healthy gut microbiome.