Corn (dried (navajo)) nutrition facts
100 grams of corn, dried (navajo) contain 386 calories, 9.9 g of protein, 75 g of carbohydrates and 5.2 g of fat. It is an excellent source of manganese (37% DV), magnesium (30% DV), zinc (28% DV) and phosphorus (27% DV). Most of its calories (78%) come from carbs.
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calorie breakdown
Values shown for 100 g.
Rich in
- Manganese37%
- Magnesium30%
- Zinc28%
- Phosphorus27%
- Vitamin B622%
- Copper22%
% Daily Value per 100 g
Full nutrient profile
Amounts per 100 g. Change the serving size in the label above.
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin C | 0 mg | 0% |
| Vitamin E | 0 mg | 0% |
| Vitamin K | 0.9 µg | 1% |
| Thiamin (B1) | 0.2 mg | 17% |
| Riboflavin (B2) | 0.07 mg | 5% |
| Niacin (B3) | 3.3 mg | 21% |
| Pantothenic acid (B5) | 0.38 mg | 8% |
| Vitamin B6 | 0.37 mg | 22% |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium | 15 mg | 1% |
| Iron | 1.92 mg | 11% |
| Potassium | 511 mg | 11% |
| Magnesium | 124 mg | 30% |
| Phosphorus | 337 mg | 27% |
| Zinc | 3.05 mg | 28% |
| Copper | 0.2 mg | 22% |
| Manganese | 0.85 mg | 37% |
Fats
| Nutrient | Amount | % DV |
|---|---|---|
| Saturated fat | 0.82 g | 4% |
| Monounsaturated fat | 1.48 g | - |
| Polyunsaturated fat | 1.9 g | - |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Water | 8.1 g | - |
How it compares to other american indian/alaska native foods
| Per 100 g | Corn (dried (navajo)) | Category average | Difference |
|---|---|---|---|
| Calories | 386 | 209 | +85% |
| Protein | 9.88 g | 16 g | -38% |
| Total carbohydrate | 74.9 g | 11.3 g | +566% |
| Total fat | 5.22 g | 11.1 g | -53% |
| Total sugars | 5.38 g | 2.7 g | +99% |
| Sodium | 13 mg | 160 mg | -92% |
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Source: USDA FoodData Central, SR Legacy, FDC ID 167631. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.