TypeBase Blood Type Diet Values: cornstarch
TYPEBASE4 INDEX >> ADDITIVE >>
CORNSTARCH
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SCIENTIFIC NAME: ZEA MAYS
FRANCAIS: FÉCULE DE MAÏS
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General Description:
A dense, powdery "flour" obtained from the endosperm portion of the corn kernel. Cornstarch is most commonly used as a thickening agent for puddings, sauces, soups, etc. Because it tends to form lumps, cornstarch is generally mixed with a small amount of cold liquid to form a thin paste before being stirred into a hot mixture. Mixing it with a granular solid like granulated sugar will also help it disperse into a liquid. Sauces thickened with cornstarch will be clear, rather than opaque, as with flour-based sauces. However, they will thin if cooked too long or stirred too vigorously. Cornstarch is also used in combination with flour in many European cake and cookie recipes; it produces a finer-textured, more compact product than flour alone. In British recipes, cornstarch is referred to as cornflour . |
NUTRIENT NOTES:
Serving Size Analyzed: 1 cup
 < (487)
GRAPH 1 (ABOVE). Total Calories (487) as part of a 2200 calorie daily dietary intake. |
| Protein (0.3328 grams per 1 cup
) | | Fat (0.064 grams per 1 cup
) | | Carbohydrate (116.8256 grams per 1 cup
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CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup
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BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 NEUTRAL
Non Secretor:
 AVOID
TYPE B:
Secretor:
AVOID: Contains lectin or other agglutinin.
Non Secretor:
AVOID: Contains lectin or other agglutinin.
TYPE AB:
Secretor:
AVOID: Contains lectin or other agglutinin.
Non Secretor:
AVOID: Contains lectin or other agglutinin.
TYPE O:
Secretor:
AVOID: Contains lectin or other agglutinin. Metabolic inhibitor. Contains component which can modify known disease susceptibility.
Non Secretor:
AVOID: Contains lectin or other agglutinin. Metabolic inhibitor. Contains component which can modify known disease susceptibility.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
| GENETIC MODIFICATION | This food is commonly genetically modified []. Search out Non-GMO alternatives. (Source: foodnews.org)
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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