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Energy-dense, provides fiber and magnesium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (whole) of Dried corn kernels (165 g) has 602 calories. That works out to 365 calories per 100 g. It contains 122.6 g of carbs, 15.5 g of protein, 7.8 g of fat and 12 g of fiber. Its 1 mg of B6 covers 60% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (whole) · 165 g
602
KCAL / 165G
Carbs
122.6g
· 45% DV
Protein
15.5g
· 31% DV
Fat
7.8g
· 10% DV
Fiber
12g
· 43% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 79% · Protein 10% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 602 kcal | |
| Total fat | 7.8 g | 10% |
| Saturated fat | 1.11 g | 6% |
| Trans fat | 0 g | |
| Sodium | 58 mg | 3% |
| Total carbohydrate | 122.6 g | 45% |
| Fiber | 12 g | 43% |
| Protein | 15.5 g | 31% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (whole) | 165 g | 602 kcal |
| 1 piece (small) | 5 g | 18 kcal |
| 1 tablespoon (whole) | 10 g | 37 kcal |
| 1 ounce (whole) | 28 g | 102 kcal |
| 0.25 cup (quarter) | 41 g | 150 kcal |
| 1 serving (small) | 50 g | 183 kcal |
| ½ cup (half) | 82.5 g | 301 kcal |
| 100 g | 100 g | 365 kcal |
| 1 serving (medium) | 100 g | 365 kcal |
| 1 serving (large) | 150 g | 548 kcal |
Calculated from 365 calories per 100 g.
Rinse the dried corn kernels, soak them if possible, then simmer in fresh water until tender. They take longer to soften than canned or fresh corn, so check the texture as they cook. Add the cooked kernels to soups, stews, or salads.
Soaking dried corn kernels is helpful but not essential. An overnight soak lets water penetrate the kernels and can make cooking more even; without soaking, simmer them longer and add water as needed to keep them covered.
Only kernels from a popcorn variety reliably pop. Ordinary dried corn kernels may stay hard or scorch because their hull and moisture content are not suited to popping; use corn specifically sold as popcorn.
No, dried corn kernels are too hard to eat comfortably raw. Cook them until tender, or grind them into cornmeal with suitable equipment. Avoid biting hard kernels, which can damage teeth.
Keep dried corn kernels in an airtight container in a cool, dry, dark place. Moisture can cause mold, while pests can get into loosely sealed packages; discard kernels that smell musty or show mold or insect damage.
Yes, you can grind dried corn kernels into cornmeal using a grain mill powerful enough for hard grains. A standard blender may not produce a fine, even meal. Sift the result if you want a finer texture.
No. Hominy is corn treated with an alkaline solution, which loosens the hull and changes the kernel’s texture and flavor. Plain dried corn kernels have not undergone that process and generally need soaking and longer cooking.
Yes, dried corn kernels work well in corn soup, but soften them before adding them to the other ingredients. Soak and simmer them separately until tender, then combine them with the broth and vegetables so everything finishes cooking evenly.
Yes, dried corn kernels can be frozen in a tightly sealed, moisture-proof container. Freezing is usually unnecessary if you store them somewhere cool and dry, but it can help protect them from pantry pests; keep the container sealed when removing portions.
Yes, dried corn kernels provide fiber and magnesium and can be part of a balanced meal. Pair cooked kernels with vegetables and a protein source for a more substantial dish; they are not a treatment for any health condition.
Vitamins
B6
1.02mg · 60% DV
B1
0.64mg · 53% DV
B3
5.99mg · 37% DV
Biotin
9.9µg · 33% DV
Minerals
Copper
0.51mg · 57% DV
Magnesium
210mg · 50% DV
Phosphorus
347mg · 50% DV
Selenium
26µg · 47% DV
Potassium ⭐
474mg · 14% DV
Sodium
58mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 602 calories in 1 cup (whole) (165 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Dried corn kernels are mature maize kernels removed from the cob and dried for storage. They can be cooked whole, ground into meal or flour, or, if they are a suitable variety, popped; ordinary dried corn does not necessarily make popcorn.
Once cooked, the kernels are pleasantly chewy, with a mild sweetness and earthy flavour. They appear in soups, stews and salads around the world, while in parts of the Americas corn is also soaked and treated before being made into traditional foods. Dried corn is energy-dense and provides fibre; 100 g contains 365 calories. Soak the kernels before cooking to shorten the cooking time, and pair them with beans or vegetables for a more rounded meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.11g
MONOUNSATURATED
2.06g
POLYUNSATURATED
3.58g
Omega 6:3 ratio 28.9:1
Above the ideal 4:1 (28.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.