Corn (English)
Mukka
(Hindi)
Cholam (Tamil)
Corn is believed to have
developed more than 7,000 years ago in Central America or Mexico.
The Red Indians
greeted Columbus with corn when he touched the shore of what is now Cuba on Nov.
4, 1492.
Originally
corn was grain corn; now it's used for cattle feed and a variety of industrial
applications. Sweet corn, as such, is a relatively recent development.
India is the top corn grower
in Asia. It got its name, corn, from the Europeans, who called any grain corn.
Corn is a member of the
grass family of plants. The corn
plant has a pithy node stalk supported by prop roots.
The staminate
(male) flowers form the tassel at the top of the plant. The pistillate (female)
flowers are the kernels on the cob, which is enclosed by a leafy husk beyond
which extend threadlike styles and stigmas (the silk), which catch the pollen.
Pollination of corn is done by wind.
Varieties are generally
classified by seed color, maturity date, or nature of sweetness. There are many
varieties of sweet corn, some yellow, some bi-color and some white.
It's the fact that the sugar
in corn begins to turn to starch the instant it is cut from the stalk. Newer
varieties of sugar-enhanced corn have given corn lovers a little more time
between pot and field, but the best corn is still the freshest. Refrigeration
helps the corn retain its sugar and vitamin C content.
Only about 10
percent of the total corn crop is the sweet corn people prize and love. The rest
is field corn used for animal feed and thousands of food and other products
ranging from latex paint and toothpaste to core binders for the molding of iron,
steel and aluminum.
Some farmers claim you can
actually hear corn growing on hot nights and many confirm, "It's true. You
can hear it crackle!"
Corn is the
largest crop in the United States, both in terms of acres planted and the value
of the crop produced. Corn is the most widely distributed crop in the world.
Carbohydrate:
Fresh sweet
corn is a terrific source of complex carbohydrate and provides some protein.
Vitamins:
Corn is good source of
folate and contains fiber, vitamin A (yellow varieties), Vitamin C, niacin and
thiamine.
Minerals:
An average ear
of corn has 83 calories. Fresh sweet corn also provides moderate levels of
protein, magnesium and potassium.
Antioxidants:
Yellow
varieties of sweet corn supply a healthy dose of the antioxidant beta-carotene, which may help prevent some cancer.
Heart Disease:
Sweet corn is a good source
of folate, which may prevent birth defects and heart disease.
Corn is everywhere, not just
in our corn bread and popcorn.
There's corn oil, corn
syrup, corn sweeteners and corn starch.
Grilled corn is a tasty
summer treat.
Corn kernels are a great
addition when mixed with other vegetables.
Try adding corn to your
favorite vegetable soups, in rice to add color, or in tossed salads. |
