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P.A.N. Pre-Cooked White Corn Meal
Photo: Open Food Facts contributors (CC BY-SA)

Cornmeal

P.A.N. Pre-Cooked White Corn Meal

1 kg

Excellent out of 100 Medium confidence
  • No additives
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Why it scores 100

P.A.N. Pre-Cooked White Corn Meal scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Fiber 6.7 g / 100 g: A good source of fiber. Strong
  2. No additives: No food additives in the ingredient list. Info
  3. Energy 367 kcal / 100 g: Energy-dense for its weight. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Pre-Cooked White Corn Meal

START100

Nutrition per 100 g

  • Energy 367 kcal / 100 g
    Info Energy-dense for its weight. [1]
  • Fiber 6.7 g / 100 g
    Strong A good source of fiber. [1]
subtotal+2

Bonuses

  • No additives
    Info No food additives in the ingredient list. [2]
subtotal+3
TOTAL 100Excellent

100 + 5 = 100

GTIN 00739907000010 · 2026-03-21

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy367 kcal
Fat1.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates80 g
Added sugars0 g
Fiber6.7 g
Protein6.7 g
Salt0 g

Serving: 100 g

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

PRECOOKED WHITE CORN MEAL ENRICHED (NIACIN, IRON, RIBOFLAVIN, TIAMIN AND FOLIC ACID).

Allergens and diets

May contain: Soy

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Plastic

Context only: no points in v1.

Healthiest cornmeal in the US

Sources

  1. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org