Cornbread Nutrition Facts
Item: Cornbread
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 60g, 1 piece
Intro: Cornbread is a non-yeast form of bread made with cornmeal and baked in the oven. It is commonly served with bean dishes like chili and is best when served warm. An all-time favorite in my house is a bean casserole recipe that calls for cornbread batter to be spooned atop the casserole just before it is put into the oven for baking. When it is done there is a one – two inch thick cover of cornbread with the bottom layer absorbing the casserole flavors and blending in a savory manner.
The native American Indians relied on corn as a staple food and was used mostly because of its availability, convenience and versatility. The corn was ground down against rocks into a gritty powder as it was very hard and fibrous. The cornmeal was easy to store and was used daily for making food such as flat bread and tortillas. Corn is a wild maize that has been nurtured, grown, and cultivated for a very long time now and comes in many varieties.
Corn has been a long-time favorite vegetable both on and off the cob and is still a staple in several forms for many households. It can be found in cans, both creamed or whole kernel, flash frozen and in the freezer, still fresh and on the cob, and in the form of cornmeal for those that enjoy cornbread and other similar foods.
| Overview: | |
| Calories: | 188 |
| Water: | 19.14g |
| Carbs: | 28.86g |
| Protein: | 4.32g |
| Fiber: | 1.44g |
| Total Fat: | 6.00g |
| Saturated Fat: | 1.64g |
| Trans-fats: | Not known (or 0) |
| Minerals: | |
| Calcium: | 43.80mg |
| Iron: | 1.14mg |
| Magnesium: | 12.00mg |
| Phosphorus: | 225.60mg |
| Potassium: | 76.80mg |
| Sodium: | 466.80mg |
| Zinc: | 0.38mg |
| Copper: | 0.04mg |
| Manganese: | 0.13mg |
| Selenium: | 5.94mcg |
| Vitamins: | |
| Vitamin A: | 123.00IU |
| Thiamine (B1): | 0.15mg |
| Riboflavin (B2): | 0.16mg |
| Niacin (B3): | 1.23mg |
| Pantothenic acid (B5): | 0.26mg |
| Vitamin B6: | 0.06mg |
| Folic acid/Folate (B9): | 33.00mcg |
| Vitamin B12: | 0.10mcg |
| Vitamin C: | 0.06mg |
| Vitamin E (alpha-tocopherol): | Not known |
| Vitamin K (phylloquinone): | Not known |
| Essential Amino Acids: | |
| Isoleucine: | 0.19g |
| Leucine: | 0.39g |
| Lysine: | 0.19g |
| Methionine: | 0.10g |
| Phenylalanine: | 0.22g |
| Threonine: | 0.16g |
| Tryptophan: | 0.05g |
| Valine: | 0.22g |
| Miscellaneous: | |
| Alcohol: | Not known |
| Caffeine: | Not known |
Footnotes:
None
Source:
These nutrition facts for cornbread were kindly provided by…
U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/
…under a PD license.
Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.
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