Polenta Nutrition Benefits and Facts

Nutritional summary

Polenta is classified as a minimally processed food when made simply from corn flours, flakes, or grits mixed with water .
Many commercial corn flours used for polenta are fortified with iron and folic acid (a B vitamin) to replace nutrients typically lost during the milling process .
Because it is a corn-based starch, polenta is a staple grain alternative that can be integrated into dietary patterns like the Mediterranean diet or USDA MyPlate recommendations .

Interesting fact

Before corn was introduced to Europe in the 16th century, polenta was made from other starchy grains like farro, millet, spelt, or chickpeas, and was known as "puls" or "pulmentum" in ancient Rome.

Standout nutrients

ACE

SOURCE

Sodium

GREAT

SOURCE

Chloride

kcal per 100g

Protein1.90g

Fat0.40g

Carbs15.2g

Fiber0.60g

Fat breakdown

Polyunsat0.19g

Monounsat0.06g

Saturated0.05g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianGluten Free

Sustainability

Lighter footprint

Some producers focus on renewable energy and waste reduction. [25]

Storage

Refrigerate

3–5 days

Cooked polenta in an airtight container.

Freeze

1–3 months

Cooked polenta, tightly wrapped.

Flavour

Data & Sources

Harmonized from 1 validated source

McCance & Widdowson

1 contributing source food

Claim citations

[PDF] Nutrient Content Claims; Definition of Healthy RIA (Final Rule) - FDA

[2]www.fda.govfda.gov

[PDF] Ultra-processed foods, diet quality, and health using the NOVA ...

[4]openknowledge.fao.org

Indexes for Assessing Adherence to a Mediterranean Diet from Data Measured through Brief Questionnaires: Issues Raised from the Analysis of a Greek Population Study - ScienceDirect

[8]www.sciencedirect.comsciencedirect.com

Coverage

Nutrients

FoodCompass

9.9

Version

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