Corn

Sweet corn (Zea mays var. rugosa), also called sweetcorn, sugar corn, or simply corn, is a variety of maize with a high sugar content. Sweet corn is the result of a naturally-occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and fully mature, sweet corn is picked when immature and eaten as a vegetable, rather than a grain.

History Of Corn

Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes. The Iroquois gave the first recorded sweet corn (called "Papoon") to European settlers in 1779. It soon became a popular vegetable in southern and central regions of the United States. Commercial production in the 20th century saw the rise of the se (sugary enhanced) mutants, which are more suitable for local fresh sales, and in the 1950s the sh2 (shrunken-2) gene was isolated that minimized production of the enzyme that converts sugar to starch.

Corn Nutrition Info

The nutritional value on a 100g serve contains 19g carbohydrate, 3.2g of sugars, 2.7g of dietary fiber, 1.2g of fat, 3.2g of protein, vitamins A and C, folate, potassium, iron and magnesium.

Corn Health Benefits

Writing in the Aug. 14 issue of Journal of Agriculture and Food Chemistry, published by the American Chemical Society, Cornell researchers say that cooking sweet corn significantly boosts the grain's health-giving antioxidant activity. The scientists measured the antioxidants' ability to quench free radicals, which cause damage to the body from oxidation, increasing the risk of cancer and heart disease. Free radicals also have been linked to such aging-related diseases as cataracts and Alzheimer's. In addition to its antioxidant benefits, cooked sweet corn unleashes a phenolic compound called ferulic acid, which provides health benefits, such as battling cancer.

Storing Corn

Fresh sweet corn stores poorly and must be eaten, canned, or frozen before the kernels become tough and starchy. Place it uncovered in the refrigerator for 1-2 days. Corn which is stored more than 2 days loses its sweetness.

Corn Trivia

Maize has been an essential crop in the Andes since the pre-Columbian Era. The Moche culture from Northern Peru made ceramics from earth, water, and fire. This pottery was a sacred substance, formed in significant shapes and used to represent important themes. Maize represented anthropomorphically as well as naturally.

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