Sweet corn 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.
Corn, also called maize, is one of the world’s major cereal crops and, are used as flour to make bread, to produce breakfast cereal, to make popcorn and, of course, sweet corn is grown and sold as a vegetable.
As they age, corn cobs develop more starches and sweet corn is one of the few vegetables that is a good source of starchy carbohydrate (others are potatoes and, to a lesser extent, peas).
Corn is an excellent source of dietary fibre and potassium and contain vitamin C, beta carotene and niacin (one of the B group vitamins which assists in the functioning of the digestive system, skin, and nerves. It is also important for the conversion of food to energy.)
Baby corn kernels are an excellent source of folate (one of the B group vitamins important in preventing birth defects).
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