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Anthocyanin-containing whole grain
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
86
KCAL / 100G
Carbs
19g
· 74%
Protein
3.4g
· 13%
Fat
1.4g
· 13%
Fiber
2.7g
Vitamins
B5
0.72mg · 14% DV
B1
0.16mg · 13% DV
B3
1.77mg · 11% DV
Folate
42µg · 11% DV
Minerals
Phosphorus
89mg · 13% DV
Magnesium
37mg · 9% DV
Potassium ⭐
270mg · 8% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.2g
MONOUNSATURATED
0.39g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
Red corn provides 86 calories per 100 g. The calorie total changes with the portion consumed.
Red corn contains 3.4 g of protein per 100 g. It can contribute plant-based protein within the grains group.
Red corn has 19 g of carbohydrates per 100 g. People monitoring carbohydrate intake should consider their serving size.
Red corn has a glycemic index of 52. This places it in the low-to-medium glycemic index range.
Red corn contains 86 calories and 2.7 g of fiber per 100 g. Its fit in a diet depends on your overall calorie and carbohydrate targets and portion size.
Red corn provides 2.7 g of fiber per 100 g. It can help contribute to daily fiber intake.
Yes, red corn is compatible with a gluten-free diet. It is listed as suitable for gluten-free eating.
Yes, red corn is suitable for vegan and vegetarian diets. It is also compatible with omnivore, Mediterranean, flexitarian, and Sattvik eating patterns.
Red corn contains 1.4 g of fat per 100 g. This is a low amount of total fat.
No, red corn is classified as unprocessed. This refers to its listed processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.