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Food Uses Around the World | Nutrition | Non Food Uses
Food Uses Around the World
Hulled corn may be prepared and used in many ways. It can be found whole, as grits (broken), as a meal (coarsely ground) or as a flour (finely ground). Corn derivatives such as starch and sweeteners find their way into a huge list of supermarket items.
The Color of Corn
Corn kernels may be yellow, white, red, blue or any combination of these colors. The pigment in the aleuron layer, located just beneath the pericarp, determines kernel color. The endosperm also may have different colors, either yellow or white. Different colored corn may have different nutritional and taste qualities. For example, some varieties of blue corn are higher in lysine, zinc and iron than white and yellow varieties. Ground blue corn tends to be coarser than other corn varieties and has a nuttier taste.
Fun Fact:
Little more than 1% of U.S. corn is eaten as whole kernel corn. We consume nearly seven billion pounds (3.2 billion kilograms) of corn in processed foods!
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