Enriched yellow corn flour is finely ground from the whole maize kernel and then fortified with B vitamins (niacin, thiamin, riboflavin, folate) and iron to compensate for milling losses. The yellow colour comes from lutein and zeaxanthin carotenoids. It is gluten-free and used in cornbread, breading, and baked goods.
Use in cornbread, muffins, and pancakes; combine with a small amount of wheat flour for lighter results if gluten tolerance allows. The fine grind absorbs liquid faster than coarse cornmeal.
Where Flour, corn, yellow, fine meal, enriched Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Folate | 155 µg | 78% | |
| Potassium | 144 mg | 7% | |
| Phosphorus | 92.0 mg | 13% | |
| Magnesium | 30.1 mg | 8% | |
| Molybdenum | 16.4 µg | 33% | |
| Selenium | 8.30 µg | 15% | |
| Niacin (B3) | 5.75 mg | 36% | |
| Iron | 4.44 mg | 32% | |
| Thiamin (B1) | 0.662 mg | 60% | |
| Zinc | 0.620 mg | 6% | |
| Riboflavin (B2) | 0.354 mg | 25% | |
| Manganese | 0.172 mg | 9% | |
| Vitamin B6 | 0.130 mg | 9% | |
| Copper | 0.082 mg | 8% | |
| Calcium | 0.000 mg | 0% | |
| Sucrose | 0.670 g | — | |
| Glucose (dextrose) | 0.240 g | — | |
| Fructose | 0.130 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →