What is this food?
Cornmeal (white) — ground corn used to make foods like polvoron, champorado, or corn-based porridge. It’s mainly a carbohydrate food.
Why it matters to health
Cornmeal provides energy for your daily activities and helps keep you full when paired with protein and healthy fats. It also has dietary fiber (about 7.1 g per 100 g), which supports better digestion and helps you feel satisfied. On the other hand, it’s still mostly carbohydrates (about 79.2 g), so portion size matters—especially if you’re having it more than once a day. Sodium is relatively low (about 34 mg), and fat is small (about 0.6 g), with some saturated fat (about 0.08 g).
Healthier tips
- Use a smaller serving of cornmeal per meal, then balance your plate with lean protein (fish, chicken, eggs, tofu) and vegetables.
- If you’re making porridge or champorado, try using less sugar and add fruit (like banana in small amounts) instead of extra sweet toppings.
- For better fullness, mix cornmeal with beans or serve with egg/fish and a side of veggies.
- Because it’s a carb, consider it as your main carbohydrate for that meal—avoid stacking too many carb-heavy foods at the same time (e.g., rice + bread + cornmeal in one sitting).
- For snacks, keep it to a small portion (since you already have 3 meals plus 1–2 snacks daily).
Common Filipino dishes
Champorado, Maja blanca, Polvoron, Corn porridge (lugaw), Ginataang mais (corn in coconut milk)