While white corn is deficient in vitamin A, but yellow corn is plentiful in this and other vitamins and minerals including folacin, vitamin C, magnesium and potassium.
Scientists believe corn was first grown on the Mexican plateau or the highlands of Guatemala.
Fossil grains were discovered in lake sediment in Mexico City.
Early corn was believed to be similar to oats and barley with each individual kernel covered in a husk.
The husks and cobs we know today were developed over the century by early peoples of the Americas.
Today corn is the second-most plentiful grain in the world behind rice and ahead of wheat.
It is the only plant that cannot reproduce itself without the help of humans, who must plant the kernel.
The sweet corn we know today was discovered in 1779 in an Iroquois village along the Susquehanna River in central New York, but corn did not catch on as a food until the 1840s.
Nutritionally, corn (cooked or raw) is low in fat and calories and provides almost three grams of dietary fiber as well as protein per ear.
Both offer moderate amounts of folacin and vitamin C, with magnesium and potassium in abundant quantity.
Corn, however, is notoriously deficient in lysine and tryptophan, two essential amino acids.
Because it is so high in indigestible fiber, at least half of its niacin is useless to humans.
So, eat corn for its fiber and potassium and get your protein from other food sources, such as beans and legumes, nuts, soy products and dairy products.
You can microwave it in the husk (remove the silk first), grill it (husk on or off, but silk always off), roast it in the oven, steam it and even throw it in the smoker.
This stock makes a delicious base for chowders, corn
, vegetable or clam and is a great cooking liquid for vegetables and beans.
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