Corn flour patty or tart, fried
Common food
Photo: Wikipedia
A golden, crispy fried patty or tart made from corn flour, offering a satisfying crunch on the outside with a tender, slightly sweet interior. Its nutrition is characterized by a high carbohydrate content (over 41g per 100g) and a modest protein and fat profile, making it a quick energy source. The texture is often described as crumbly or grainy, with a distinct, earthy corn flavor.
Calorie split: 7% protein · 74% carbs · 19% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, familiar corn flavor and the satisfying contrast between its crispy exterior and soft, warm interior. It's a beloved street food and home-cooked staple in many cultures, often served as a quick snack or side dish that pairs well with a variety of dips and salsas.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate content can cause blood-sugar spikes, especially when consumed in large portions without protein or fat. To counteract this, pair it with a protein-rich dip like black beans or cheese, or a healthy fat like avocado. Also, be mindful of sodium if it's a pre-made, fried product, and consider baking or air-frying as a lower-fat alternative.
Key benefits
- Provides quick energy from complex carbohydrates
- Naturally gluten-free, suitable for many dietary restrictions
- Low in fat compared to many other fried snacks
- Contains dietary fiber for digestive health
- Versatile base for both savory and sweet preparations
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Corn flour, the base of this patty, is a staple that predates the invention of the tortilla in Mesoamerican civilizations, where it was used to make a wide variety of dough-based foods.
Full nutrition (USDA data · scales with serving)
| Water | 48.2 g |
| Energy | 218 kcal |
| Protein | 4.0 g |
| Total lipid (fat) | 4.6 g |
| Carbohydrate, by difference | 41.2 g |
| Fiber, total dietary | 3.0 g |
| Total Sugars | 5.9 g |
| Calcium, Ca | 67.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 44.0 mg |
| Phosphorus, P | 109 mg |
| Potassium, K | 124 mg |
| Sodium, Na | 483 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 5.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.19 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 29.0 ug |
| Folic acid | 20.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 44.0 ug |
| Choline, total | 3.8 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 0.71 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.64 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.53 g |
| SFA 18:0 | 0.07 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 1.3 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST — USDA does not publish this profile for Corn flour patty or tart.
| Tryptophan | 0.02 g |
| Threonine | 0.10 g |
| Isoleucine | 0.09 g |
| Leucine | 0.35 g |
| Lysine | 0.16 g |
| Methionine | 0.06 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.12 g |
| Valine | 0.11 g |
| Arginine | 0.18 g |
| Histidine | 0.09 g |
| Alanine | 0.21 g |
| Aspartic acid | 0.19 g |
| Glutamic acid | 0.46 g |
| Glycine | 0.12 g |
| Proline | 0.29 g |
| Serine | 0.15 g |
| Hydroxyproline | 0.00 g |
FAQ
Is this food gluten-free?
Yes, corn flour is naturally gluten-free, making this patty or tart suitable for those with celiac disease or gluten sensitivity, provided it's prepared without cross-contamination.
How can I make it healthier?
You can bake or air-fry the patty instead of deep-frying to reduce fat content. Also, using whole-grain corn flour increases fiber and nutrient density.
What are common allergens in this food?
Corn itself is not a common allergen, but the patty may contain other allergens like dairy, eggs, or wheat if used in the recipe. Always check ingredients if you have specific allergies.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.18 kcal/g · 7% calories from protein · 3.0 g fiber · 5.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.90 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.