Corn flour is obtained from the grinding of the whole cob (Zea mays L.) with leaves and stems, excluding corn starch that is extracted from the cob alone.
Flour has interesting properties from a healthy point of view as it contains carotenoids, antioxidant components.
Carotenoid content in corn (1):
- Neoxanthin and violaxanthin : 9%
- Lutein: 60%
- Zeaxanthin: 25%
- Cryptoxanthin : 5%
- Licopene : 0%
- Alpha carotene : 0
- Beta carotene : 0
