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(Corn Starch) Corn starch is an inexpensive ingredient to thicken sauces and gravies or any other
cooked recipe. To use corn starch as a thickening agent, first disperse it
in a little cold water or other "watery" ingredients such as soy sauce, and
slowly add it (with constant stirring) to the other ingredients while they are
cooking. About one tablespoon of corn starch will gel about one cup of
liquid. If you have not used corn starch as a thickening agent before, it
is best to experiment with it by beginning with lesser amounts, and adding as
necessary until the desired consistency is reached. For thickening
non-heated recipes such as salad dressings or
frozen desserts, we suggest using guar gum or
xanthene gum. See the nutritional information below.
NDB No: 20027
Nutrient | Units | Value per 100 grams of edible portion |
Sample Count |
Std. Error |
1 cup ------- 128.0 g |
---|---|---|---|---|---|
Proximates | |||||
Water |
g
|
8.32
|
5
|
0.705
|
10.650
|
Energy |
kcal
|
381
|
0
|
|
487.680
|
Energy |
kj
|
1594
|
0
|
|
2040.320
|
Protein |
g
|
0.26
|
5
|
0.026
|
0.333
|
Total lipid (fat) |
g
|
0.05
|
3
|
0.025
|
0.064
|
Carbohydrate, by difference |
g
|
91.27
|
0
|
|
116.826
|
Fiber, total dietary |
g
|
0.9
|
0
|
|
1.152
|
Ash |
g
|
0.09
|
4
|
0.003
|
0.115
|
Minerals | |||||
Calcium, Ca |
mg
|
2
|
7
|
0.534
|
2.560
|
Iron, Fe |
mg
|
0.47
|
6
|
0.125
|
0.602
|
Magnesium, Mg |
mg
|
3
|
7
|
0.124
|
3.840
|
Phosphorus, P |
mg
|
13
|
3
|
0.598
|
16.640
|
Potassium, K |
mg
|
3
|
7
|
0.398
|
3.840
|
Sodium, Na |
mg
|
9
|
4
|
2.545
|
11.520
|
Zinc, Zn |
mg
|
0.06
|
6
|
0.018
|
0.077
|
Copper, Cu |
mg
|
0.050
|
2
|
|
0.064
|
Manganese, Mn |
mg
|
0.053
|
3
|
0.023
|
0.068
|
Selenium, Se |
mcg
|
2.8
|
8
|
0.336
|
3.584
|
Vitamins | |||||
Vitamin C, total ascorbic acid |
mg
|
0.0
|
0
|
|
0.000
|
Thiamin |
mg
|
0.000
|
1
|
|
0.000
|
Riboflavin |
mg
|
0.000
|
1
|
|
0.000
|
Niacin |
mg
|
0.000
|
1
|
|
0.000
|
Pantothenic acid |
mg
|
0.000
|
1
|
|
0.000
|
Vitamin B-6 |
mg
|
0.000
|
1
|
|
0.000
|
Folate, total |
mcg
|
0
|
1
|
|
0.000
|
Folic acid |
mcg
|
0
|
0
|
|
0.000
|
Folate, food |
mcg
|
0
|
1
|
|
0.000
|
Folate, DFE |
mcg_DFE
|
0
|
0
|
|
0.000
|
Vitamin B-12 |
mcg
|
0.00
|
0
|
|
0.000
|
Vitamin A, IU |
IU
|
0
|
0
|
|
0.000
|
Vitamin A, RE |
mcg_RE
|
0
|
0
|
|
0.000
|
Vitamin E |
mg_ATE
|
0.000
|
0
|
|
0.000
|
Tocopherol, alpha |
mg
|
0.00
|
0
|
|
0.000
|
Lipids | |||||
Fatty acids, total saturated |
g
|
0.009
|
0
|
|
0.012
|
4:0 |
g
|
0.000
|
0
|
|
0.000
|
6:0 |
g
|
0.000
|
0
|
|
0.000
|
8:0 |
g
|
0.000
|
0
|
|
0.000
|
10:0 |
g
|
0.000
|
0
|
|
0.000
|
12:0 |
g
|
0.000
|
0
|
|
0.000
|
14:0 |
g
|
0.000
|
0
|
|
0.000
|
16:0 |
g
|
0.009
|
1
|
|
0.012
|
18:0 |
g
|
0.001
|
1
|
|
0.001
|
Fatty acids, total monounsaturated |
g
|
0.016
|
0
|
|
0.020
|
16:1 undifferentiated |
g
|
0.000
|
0
|
|
0.000
|
18:1 undifferentiated |
g
|
0.016
|
1
|
|
0.020
|
20:1 |
g
|
0.000
|
0
|
|
0.000
|
22:1 undifferentiated |
g
|
0.000
|
0
|
|
0.000
|
Fatty acids, total polyunsaturated |
g
|
0.025
|
0
|
|
0.032
|
18:2 undifferentiated |
g
|
0.025
|
1
|
|
0.032
|
18:3 undifferentiated |
g
|
0.000
|
1
|
|
0.000
|
18:4 |
g
|
0.000
|
0
|
|
0.000
|
20:4 undifferentiated |
g
|
0.000
|
0
|
|
0.000
|
20:5 n-3 |
g
|
0.000
|
0
|
|
0.000
|
22:5 n-3 |
g
|
0.000
|
0
|
|
0.000
|
22:6 n-3 |
g
|
0.000
|
0
|
|
0.000
|
Cholesterol |
mg
|
0
|
0
|
|
0.000
|
Amino acids | |||||
Tryptophan |
g
|
0.001
|
76
|
|
0.001
|
Threonine |
g
|
0.009
|
11
|
|
0.012
|
Isoleucine |
g
|
0.010
|
11
|
|
0.013
|
Leucine |
g
|
0.036
|
11
|
|
0.046
|
Lysine |
g
|
0.006
|
68
|
|
0.008
|
Methionine |
g
|
0.006
|
10
|
|
0.008
|
Cystine |
g
|
0.006
|
10
|
|
0.008
|
Phenylalanine |
g
|
0.013
|
11
|
|
0.017
|
Tyrosine |
g
|
0.010
|
11
|
|
0.013
|
Valine |
g
|
0.014
|
10
|
|
0.018
|
Arginine |
g
|
0.012
|
11
|
|
0.015
|
Histidine |
g
|
0.008
|
11
|
|
0.010
|
Alanine |
g
|
0.019
|
10
|
|
0.024
|
Aspartic acid |
g
|
0.020
|
11
|
|
0.026
|
Glutamic acid |
g
|
0.053
|
11
|
|
0.068
|
Glycine |
g
|
0.009
|
11
|
|
0.012
|
Proline |
g
|
0.024
|
11
|
|
0.031
|
Serine |
g
|
0.012
|
11
|
|
0.015
|
USDA Nutrient Database for Standard Reference, Release 14 (July 2001)
Return to: Ingredients Description and Photos
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!