Seeds, cottonseed meal, partially defatted (glandless)

Cottonseed meal is coarser and less refined than cottonseed flour, made by grinding the solid material left after pressing oil from glandless cottonseed. It is used mainly as a protein ingredient in food manufacturing and in some regional flatbreads and porridges rather than as a flour a home cook would reach for on its own, since its texture is grittier and its flavor more pronounced than the finer flour version. When it is incorporated into dough or batter, it is typically used in small proportions alongside wheat flour, both to keep the texture workable and because its assertive, earthy taste can dominate a recipe if used heavily.

Keep cottonseed meal sealed and stored in a cool, dry spot, checking it periodically since its higher fat content (4.77 grams per 100 grams) compared to the low fat flour version makes it somewhat more prone to picking up rancid notes over long storage. At 367 calories per 100 grams (about 103 calories in a 28 gram ounce), it is calorie-dense, and like the flour version it is defined by an unusually high protein content, 98% of the Daily Value and 49.1 grams per 100 grams. It also delivers 181% of the Daily Value for magnesium and 74% for iron, so even a modest amount blended into a grain-based dish adds a substantial dose of both minerals alongside the protein.