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 Food Uses Around the World | Nutrition | Non Food Uses
Nutrition
Since the edible corn kernels are the seeds of the corn plant, they function as energy storehouses. The kernels are rich in carbohydrates, oils, vitamins, minerals and some proteins. The kernel contains an oil-rich embryo, called the germ, and an endosperm containing starches and proteins. Corn is rich in potassium, and yellow corn contains beta-carotene (precursor of Vitamin A).
No cereal grain provides all eight amino acids, and corn is no exception. Corn has less total protein than wheat or rice and has very little of the amino acids lysine and tryptophan. Corn has more thiamine (Vitamin B1), however, which helps humans break down and use carbohydrates.
Processing and preparing corn in different ways can make it more nutritious. For example, processing kernels in an alkali (basic) wash frees up trapped niacin (also known as vitamin B3). Alkali-processed corn is used to make products such as corn flakes, tortilla chips, and hominy grits. Traditional fermented beverages increase the nutritional content of corn.
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