Corn Flour vs Wheat Flour: Which is Healthier?

Short Answer: Whole wheat flour is healthier than corn flour and refined wheat flour if you can tolerate gluten. Otherwise, corn flour is a good gluten-free alternative.

Corn flour and wheat flour are both foods that have some health benefits.

However, they also have some differences in their nutritional value, gluten content, and production methods.

Corn flour is a powder made from grinding dried corn kernels.

It contains 210 calories, 8.5 grams of protein, 13 grams of fat, 34 grams of carbs, and 25 grams of fiber per 1/2 cup (64 grams). It also provides 22% of the Daily Value (DV) for iron and 18% of the DV for potassium.

Some of the health benefits of corn flour are that it is gluten-free, rich in antioxidants, and easy to digest.

Wheat flour is a powder made from grinding wheat grains.

There are two types of wheat flour: refined and whole.

Refined wheat flour is made by removing the bran and germ from the wheat, while whole wheat flour is made by grinding the entire wheat kernel.

Refined wheat flour contains 228 calories, 6.3 grams of protein, 0.6 grams of fat, 47.7 grams of carbs, and 1.6 grams of fiber per 1/2 cup (64 grams). It also provides 10% of the DV for iron and 6% of the DV for potassium.

Whole wheat flour contains 208 calories, 8.9 grams of protein, 1.7 grams of fat, 44.4 grams of carbs, and 7.6 grams of fiber per 1/2 cup (64 grams). It also provides 12% of the DV for iron and 9% of the DV for potassium.

Some of the health benefits of wheat flour are that it is a good source of protein, fiber, and B vitamins.

Based on the comparison of their nutrients and gluten content, whole wheat flour is healthier than corn flour and refined wheat flour.

This is because whole wheat flour has more protein, fiber, vitamins, and minerals than corn flour and refined wheat flour. It also has less fat and sugar than corn flour.

However, whole wheat flour contains gluten, which can cause digestive problems for some people with celiac disease or gluten sensitivity.

Regardless of which one you choose, you should always consume them in moderation and as part of a balanced diet. Because eating too much flour can lead to weight gain, blood sugar spikes, and nutrient deficiencies.

You can enjoy them in various recipes such as breads, cakes, cookies, pancakes, tortillas, and sauces.

Do not eat or drink them raw or uncooked, as they may contain harmful bacteria or toxins.

Finally, remember, corn flour and wheat flour are not the only options for baking and cooking.

You can also try other flours such as coconut flour¹, almond flour², oat flour, or quinoa flour, which have different flavors, textures, and health benefits.

About the Author

Abdur Rahman Choudhury

Abdur Rahman Choudhury is a nutrition coach with over 7 years of experience in the field of nutrition.

He holds a Bachelor's (B.Sc.) and Master's (M.Sc.) degree in Biochemistry from The University of Burdwan, India. He was also involved with a research project about genetic variations in the CYP11A gene among PCOS and Metabolic Syndrome patients.

He has completed the following online courses: Stanford Introduction to Food and Health by Stanford University (US) through Coursera, Certificate in Nutrition from Fabulous Body Inc. (US), Lose Weight and Keep It Off certificate course from Harvard Medical School (US), and Nutrition and Disease Prevention by Taipei Medical University (Taiwan) through FutureLearn.

Abdur currently lives in India and keeps fit by weight training and eating mainly home-cooked meals.

Leave a Comment