Cornmeal, white (Navajo) vs. Cornmeal, blue (Navajo) vs. Piki bread, made from blue cornmeal (Hopi)
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Cornmeal, white (Navajo) has the most protein of the foods compared, at 11 g per 100g.
| Nutrient | Cornmeal, white (Navajo) | Cornmeal, blue (Navajo) | Piki bread, made from blue cornmeal… |
|---|---|---|---|
| Protein | 11 G | 10.4 G | 9.1 G |
| Total lipid (fat) | 5 G | 5.4 G | 7.2 G |
| Carbohydrate, by difference | 77.1 G | 76.9 G | 72.2 G |
| Energy | 398 KCAL | 398 KCAL | 390 KCAL |
| Total Sugars | 1.5 G | 1.8 G | 1.6 G |
| Fiber, total dietary | 10.4 G | 8.7 G | 9.2 G |
| Calcium, Ca | 11 MG | 5 MG | 184 MG |
| Iron, Fe | 3.8 MG | 2.9 MG | 6.1 MG |
| Potassium, K | 443 MG | 393 MG | 604 MG |
| Sodium, Na | 4 MG | 7 MG | 60 MG |
| Fatty acids, total saturated | 0.85 G | 0.89 G | 0.82 G |
| Fatty acids, total trans | - | - | 0.01 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.