Corn Flour

Corn flour or maize flour is widely used to make tortillas, chips and even breads. Known as makkai (makki) in Hindi, maize flour makes for a very popular ingredient in the Northern state of Punjab where it is consumed in the form of Makki ki Roti. Makki ki roti, or maize flour is an essential part of the meal, especially in winter. This type of flour is obtained by milling dried corn kernel and is yellow in colour. This flour does not contain gluten and so it makes is edible for people who are allergic to gluten. After wheat flour, maize/corn flour is the most consumed flour. Corn flour has lower calories compared to wheat flour. It is high in proteins and starch. Maize is also rich in iron, phosphorous, zinc and various vitamins. Abundant in antioxidants, maize flour is proven to be good for eyesight, and also helps in the prevention of cancer, and anemia. In addition to providing more fiber and protein, corn flour contains B vitamins, iron, potassium, magnesium, and several other nutrients. Cornstarch offers no B vitamins and much smaller amounts of other nutrients, compared with corn flour. Eating makki roti during winter is beneficial as it contains B-complex vitamins that can keep sluggishness at bay. It is also good for your skin, hair, heart, brain and digestion. Makki roti is a good source of Vitamin A, C, K, beta-carotene and selenium. Corn flour is a versatile ingredient that can enhance the texture and flavor of many foods. Use corn flour as a breading for fried fish or okra, incorporate it into a waffle or pancake batter for a satisfying breakfast, or bake it into breads, muffins, or cakes.


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The Natural form of corn (maize) is gluten-free. Corn is considered as a safe cereal for patients with celiac disease/ gluten-induced enteropathy. Some researchers have shown that certain types of maize contain amino acid sequences which are similar to that of wheat. Therefore, reading labels is essential to make sure the product, which you purchase, is not misleading. It is advisable to discuss this with your nutritionist before you take it specially as a product for patients who cannot tolerate gluten. Did you know 9 reasons why corn or bhutta is an ideal snack!
Also known as maize (Zea mays), corn is one of the world’s most popular cereal grains. It’s the seed of a plant in the grass family, native to Central America but grown in countless varieties worldwide. Popcorn and sweet corn are popular varieties, but refined corn products are also widely consumed, frequently as ingredients in processed food.These include tortillas, tortilla chips, polenta, cornmeal, corn flour, corn syrup, and corn oil. Whole-grain corn is as healthy as any cereal grain, as it’s rich in fiber and many vitamins, minerals, and antioxidants. Corn is typically yellow but comes in a variety of other colors, such as red, orange, purple, blue, white, and black. Organically grown corns, which are used for making the flour, are rich in antioxidants, fibre and resistant starch that support smooth functioning of various parts of the body. However, the corns used in the US market are genetically modified and sprayed with dangerous pesticides and are not at all good for the human body. According to research, they are rich in fructose corn syrup that is associated with diseases like cancer, fatty liver, high cholesterol, and diabetes.

Health Benefits of Corn

  • Reduces the risk of Anemia
  • Energy Enhancer
  • Miracle for those underweight
  • Lowers Blood Sugar & Cholesterol Level
  • Helpful during Pregnancy