HEALING PROPERTIES

OF CORN

By
George Felfoldi, PhD
© 2021, George F. Felfoldi
HEALING PROPERTIES
OF CORN
COPYRIGHT INFORMATION
© 2021, George Felfoldi

Please feel free to distribute this e-Book,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
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TABLE OF CONTENTS

Title Page
Copyright Information
Table Of Content
. A Brief History
. Scientific Classification Of Corn
. In History Events
. Different Names Of Corn
. Abnormal Maize/Corn Flowers
. Genetics Of Maize/Corn
. Maize Breeding
. Production Of Corn
. Insects That Attack Corn
. Diseases Of Maize/Corn
. Usage Of Maize/Corn
 . Nutritional Value Of Corn/Maize
. Allergy To Corn/Maize
. Corn Art In Society
. Cashing In On Corn
. Some Health Benefits
. Corn Nutritional Facts And Health Benefits
. Other Plant Compounds Of Corn/Maize
. More Nutrition And Benefits
Dedication
Special Thanks
About The Author
Other Books By The Author
 DEDICATION
I would like to dedicate this e-Book
To my late mom and dad and
And also to all my readers
And friends.

THIS BOOK IS TO YOU ALL.

 SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.

The Toronto Public Library

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. Paul Kitkat Fung, M.D.
Toronto Sun Media
Toronto General Hospital
Toronto Western Hospital
Wikipedia.Org
Dr. Harvey Kline, M.D.
 Free Photos (InterNet)
Dr. Sydney Davis, M.D.
Ernest Gaza Felfoldi
Toronto Health System
Erno Yeno Felfoldi
NDTV (Food)
Mayo Clinic Health System
Zemira Barnes, MS
Atli Arnarson, Bsc, PhD
 ABOUT THE AUTHOR

George F. Felfoldi

Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
Has four grown children
living in Toronto, Ontario.
 OTHER BOOKS BY
THE AUTHOR
2006

Katoomba - Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate

2007

The Healing Powers Of Blueberries

AMD – Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldi’s :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs And the Animals of the Bible
The Road To Better Health
The Gnomes In Mythology
The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermelons

2008
The Healing Powers of Mangoes
The Complete Book On Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look At Parapsychology
Angel Light Bible Studies (A complete 22 lesson course)
Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other God’s Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry

2009
The Science of Mind Transformation
A New Look at Scheurmann’s Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us

2010

The Devil And His Demons :Activities, Facts & Evidence

2012

Bed Bugs In The Woodwork

The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey

2014

The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves

2015

The New Age Cookbook

From My Table Cookbook
Tranquility Of Mind :Modern Lyrics And Poetry

2017

Kimberley's Famous Recipes

2018

Do Not Stop Cooking

Angels Of The Light
The Angels Connection
Hamster's Simplified
My Scottish Fold Long-Haired Cat (Miss Kitty)
Great Foods Made Easy
The Healing Powers Of Black Pepper
The Healing Powers Of Coffee
The Healing Powers Of Turmeric
The Healing Powers Of Water
Arthritis Simplified
An Invisible Wall In Nature
Bedbugs Simplified

2019

Farmer's Wife Olde And New Tyme Recipes

2021

Cooking Through A Pandemic

Healing Properties Of Garlic
Healing Properties Of Corn
 A BRIEF HISTORY

Corn (also known as) Maize

Corn is usually considered as a vegetable but it is actually a

grain, that is rich in fiber, vitamins, minerals and also
antioxidants.

About 10,000 years ago, corn (aka) maize, was first cultivated
in parts of Mexico and Central America. The corn is usually
considered as a vegetable but it is actually a grain, that is rich
in minerals, fibers, vitamins and also antioxidants, that is
great for the human body.
Although the yellow color corn/maize is very common around
the world. Corn varieties come in many other colors such as
red, orange, blue, purple, white and even black. Corn or maize
is a grain plant, which originated in southern Mexico.

Maize (/meiz/ MAYZ; Zea mays subsp. Mays, from Spanish:

maiz after Taino:mahiz), which is also known as “corn” in
North America and Australian English), is a cereal grain that
was first domesticated by imdigenous people in southern
Mexico about 10,000 years ago. The leafy stalk of the plant
produces pollen inflorescences and separate
ovuliferousinflorescences called ears that yield kernels or
seeds, which are fruits.

Corn or maize has become a staple food in many parts of the

world, with the total production of maize surpassing that of
wheat and rice. In addition to being consumed directly by
humans (often in the form of masa), corn is also used for corn
ethonal, animal feed and other maize products, such as corn
starch and corn syrup.
The six major types of maize are:

. dent corn
. flint corn
. pod corn
. popcorn
. flour corn
. sweet corn.

Sugar rich varieties called sweet corn are usually grown for
human consumption as kernels, while field corn varieties are
used for animal feed, various corn based human food uses
(including grinding into cornmeal or masa, pressing into corn
oil, and fermentation and distillation into alcoholic beverages
like bourbon whisky) or (corn whisky), and as chemical
feedstocks. Maize or corn is also used for making ethanol and
other biofuels.
Corn is widely cultivated throughout the globe, and a greater
weight of corn is produced each year than any other grain. In
2014, the total world production was around 1.04 billion
tonnes. Corn is the most widely grown grain crop throughout
the Americas, with 361 million metric tonnes grown in the
United States alone in 2014.

Genetically modified corn made up 85% of the corn that is

planted in the United States in 2009. Subsidies of the United
States help to account the high level of cultivation of this
plant in the United States and the fact that the United States
is the globes largest corn producer.
 SCIENTIFIC CLASSIFICATION
OF CORN

CORN (aka) MAIZE

This illustration shows male and female

corn/maize flower

SCIENTIFIC CLASSIFICATION
 Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Poales
Family: Poaceae
Subfamily: Panicoideae
Genus: Zea
Species: Z. Mays
Binomial name
Zea mays
L.
 IN HISTORY EVENTS

In Pre-Columbian Events

In this picture plant fragments date back to 4,200 BC

found in the Guila Naquitz Cave in Oaxaca, Mexico,
showed that maize/corn had already been
domesticated from teosine.

Maize/corn is a cultigen; human intervention is required for it

to propagate. Whether or not the kernels fall off the cob on
their own is a key piece of evidence used in archaeology to
distinguish domesticated corn from its naturally propagating
teosinte ancester. Genetic evidence can also determine where
and when various lineages began.

Many historians believe that corn was domesticated in the

Tehuacan Valley of Mexico. Recent research that was done in
the 21st. Century has modified this view somewhat; many
scholars now indicate that adjacent Balsas River Valley of
south central Mexico as the center of domestication.

An 2002 study has demonstrated that,rather then the multiple

independent domestications model, all corn/maize arose from
a single domestication in southern Mexico roughly about
9,000 years ago. This study also demonstrated that the oldest
surviving maize type are those of the Mexican highlands.
Later, corn spread from this region over the Americas along
two major paths.

This is consistent with the archaeological records suggesting

that maize/corn diversified in the highland of Mexico before it
started spreading to the lowlands.
According to a genetic study that was done, corn cultivation
was indroduced in South America from Mexico, in two great
waves; the first wave was more than 6,000 years ago, that
spread through the Andes. Evidence of cultivation in Peru has
been found dating to about 6.700 years ago. The second wave
was about 2,000 years ago, through the lowlands of South
America.

Maize (aka) Corn

The earliest corn plants grew only small, 25 millimetre long (1
inch) corn cobs, and only one per plant. In Jackson Spielvogel's
view, many centuries of artificial selection (rather than the
current view that maize/corn was exploited by interplanting
with teosinte) by the indigenous people of the Americas that
resulted in the development of maize/corn plants that were
capable of growing several cobs per plant, which was usually
several (centimetres/inches) long each. The Olmec and Maya
cultivated corn in numerous varieties throughout
Mesoamerica; they cooked, ground and processed it through
nixtamalization. It was believed that beginning about 2,500
BC, the corn crop spread through much of the Americas.
Research of the 21 century has established even earlier dates.
The region developed a trade network that was based on
surplus and different varieties of corn crops.

Mapuches of south central Chile cultivated corn along with

quinoa and potatoes in pre-Hispanic times; however, potatoes
was the staple food for these people, “specially in the
southern and coastal Mapuche territories where the corn did
not reach its maturity”. Before the expansion of the Inca
Empire corn was traded and was transported as far as the
south as Melinquina. In that location corn remains were found
inside pottery. Probably this corn was brought across the
Andes from Chile. The presence of corn in Guaitecus
Archipelago, the southernmost outpost of pre-Hispanic
agriculture, was reported by early Spanish explorers. However
the Spanish explorers may have misidentified.
The Columbian exchange

After the arrivals of the Europeans in 1492, Spanish settlers

consumed corn, and explorers and traders carried the corn
back to Europe and from there introduced it to other
surrounding countries. Many Spanish settlers far preferred
wheat bread to corn, cassava, or potatoes. Maize flour (or
corn flour) could not be substituted for wheat for communion
bread, since in the Christian belief only the wheat could
undergo transubstantiation and be transformed into the body
of Christ. Some Spaniards worried that by eating indigenous
foods, which that at the time did not consider nutritious, they
would weaken the risk turning into Indians. “In the view of
many Europeans, it was the food they ate, even more than the
environment in which they lived, that gave Ameridians and
Spaniards both their distinctive physical characteristics and
their characteristic personalities.

Despite all these worries, the Spanish people did consume

corn. Archeological evidence from Florida sites indicated that
they cultivated corn also.
 Kernels Of Corn or (Maize)

Corn spread to the rest of the world because of its ability to

grow in diverse climates. It was cultivated in Spain just a few
decades after Columbus's Voyages in 1492, and then it spread
to Italy, To the West Indies and then to all the other countries
around the globe.
 DIFFERENT NAMES OF CORN

Maize/Corn Plant

The word “Maize” derives from the Spanish form of the

indigenous “Taino” word for the plant, mahiz. It is also known
by many other words around the world.

The word “Corn” outside the United States, Canada, Australia,

and New Zealand refers to it as “cereal crop”, its meaning
understood to vary geographically to refer to the local staple.
In the United States as well as Canada, Australia and New
Zealand, corn mainly means maize; this usage started as a
shortening of “Indian corn”. “Indian corn” primarily means
maize (the staple grain of indigenous Americans), but can
refer to more specifically to multicolored “flint corn” that is
used in decorations.

Multicolored Flint Corn.

In many places outside Canada, United States, Australia and

New Zealand, corn often refers to maize in culinary contexts.
The narrower meaning is usually indicated by some additional
word, such as “sweet corn”, “sweetcorn”, “corn on the cob”,
or “baby corn”, the puffed confection known as “popcorn”
and the breakfast cereal known as “corn flakes”.
 Popcorn

In Southern Africa, maize is commonly called mielie

(Afrikaans) or mealie (English) word derived from the
Portuguese word for maize, milho.

“Maize” is preferred in formal, scientific, and international

usage because it refers specially to this one grain, unlike corn,
which has a complex variety of meanings that vary by context
and geographic locations. Maize is used by agricultural bodies
as well as research institutes. National agricultural and
industry associations often include the word maize in their
own name even in English speaking countries where the local
informal word is something other than maize; for example:

. The Maize Association Of Australia

. The Indian Maize Development Association
. The Kenya Maize Consortium
. The Maize Breeders Network
. The National Maize Association Of Nigeria
. The Zimbabwe Seed Maize Association
. The Maize Genetic Cooperation Stock Center (USA)

However, in commodities trading corn consistently refers to

“maize” and not grains.
 ABNORMAL MAIZE/CORN FLOWERS

Zea Mays “strawberry” - MHNT

Maize flowers may sometimes exhibit mutations that can lead

to the formation of female flowers in the tassel. These
mutations, ts4 and ts6, prohibit the development of the
stamen while simultaneously promoting pistil development.

This may cause inflorescences containing both male and

female flowers, or hermaphrodite flowers.
 GENETICS OF MAIZE/CORN

Maize/Corn Genetics

Maise is an annual grass in the family Gramineae, which also

includes plants such as rye, wheat, rice, barley, sorghum, and
sugarcane. There are two major species of the genus Zea (out
of six total): Zea mays (Maize) and Zea diploperennis, which is
a perennial type of teosinte.

The annual teosinte variety called Zea mays mexicana is the

closest botanical relative to the maize. This plant will grow in
the wild as an annual in Mexico and also in Guatemala.
Many forms of maize are used for food, sometimes classified
as various subspecies related to the amount of starch that
each contain:

. Flour corn: Zea mays var. Amylacea

. Popcorn: Zea mays var. Everta
. Dent corn: Zea mays var. Indentata
. Flint corn: Zea mays var. Indurata
. Sweet corn: Zea mays var. Saccharata and Zea mays var.
Rugosa
. Waxy corn: Zea mays var. Ceratina
. Amylomaize: Zea mays
. Pod corn: Zea mays var. Tunicata Larranaga ex A. St. Hil.
. Stripped maize: Zea mays var. Japonica

This system has replaced (though not entirely displaced) over

the last 60 years or so by multi-variable classifications based
on even more data. Agronomic data were supplemented by
botanical traits for a robust initial classification, then genetic,
cytological, protein and DNA evidence was added. Now, the
categories are forms (little used), races, racial complexes, and
recently branches.

Maize is a diploid with 20 chromosomes (n=10). The combined

length of the chromosomes is 1,500 cM. Some of the maize
chromosomes have what are known as “chromosomal knobs”:
highly repetitive heterochromatic domains that stain darkly.
Individual knobs are polymorphic among strains of both maize
and also teosinte.

The Maize Genetic Cooperation Stock Center, is a stock center

of maize mutants. And the total collection of the center has
nearly 80,000 samples in its stock. The bulk of the collection
consists of several hundred named genes, plus additional gene
combinations and other heritable variants. There are close to
a 1,000 chromosomal aberrations (for example; translocations
and inversions) and stocks with abnormal chromosome
numbers (such as tetraploids). Genetic data describing the
maize mutant stocks as well as myriad other data about
maize genetics can be accessed, on the Maize Genetic and
Genomics Database.

Exotic varieties of maize are collected to add

genetic diversity when selectively
breeding new domestic strains.

Primary sequencing of the maize genome was completed in

2008. On November 20, 2009, the consortium published
results of its sequencing effort in “SCIENCE”. The genome, 85%
of which is composed of transposons, was found to contain
32,540 genes (by comparison, the human genome contains
about 2.9 billion bases and 26,000 genes).
 MAIZE BREEDING

Maize (Corn)

Maize reproduces sexually each year. This randomly selects

half the genes from a given plant to propagate to the nest
generation, meaning that desirable traits found in the crop
can be lost in subsequent generations unless certain
techniques are used.

Maize breeding in prehistory resulted in large plants

producing large ears. Modern breeding began with individuals
who selected highly productive varieties in their fields and
then sold the seeds to other farmers.
James L. Reid was one of those earliest farmers and who was
most successful developing the “Reid's Yellow Dent” in the
1860s. These early efforts were based on mass selection. Later
breeding efforts included ear to row selection (C. G. Hopkins c.
1896), hybrids made from the selected inbred lines (G. H.
Shull, 1909), and the highly successful double cross hybrids
using four hybrid lines (D. F. Jones c. 1918, 1922). University
supported breeding programs were especially important in
developing and introducing modern hybrids in (1958).By the
1930s companies such as Pioneer devoted to production of
hybrid maize had begun to influence long term development.

Internationally important seed banks such as the

“International Maize And Wheat Improvement Center”, and
the US bank at the “Maize Genetics Cooperation Stock Center”
were important for future crop development.

Since the middle of the 1940s the best strains of corn have
been first generation hybrids made from inbred strains that
have been optimized for special traits, such as:
. yield,
. pest,
. drought,
. nutrition,
. and disease tolerance.

Both conventional cross breeding and genetic modification

have succeeded in increasing the output and reducing the
need for cropland, pesticides, water and fertilizer. There is
however, conflicting evidence to support the hypothesis that
corn yield potential has increased over the past few decades.

This suggests that changes in yield potential are associated

with leaf angle, lodging resistance, tolerance of high plant
density, disease/pest tolerance, and other agronomic traits
rather than the increase of yield potential per individual plant.

The Genetic Modification:

Genetically modified (GM) corn was one of the 26 GM crops
grown commercially in 2016. Grown since 1997 in the United
States as well as in Canada, 92% of the US corn crop was
genetically modified in 2016, and 33% of the worldwide corn
crops was GM in 2016. As of 2011, Herbicide tolerant corn
varieties were grown in:

. Argentina
. Australia
. Brazil
. Canada
. China
. Columbia
. El Salvador
. the European Union
. Honduras
. Japan
. Korea
. Malaysia
. Mexico
. Myanmar
. New Zealand
. Philippines
. the Russian Federation
. Singapore
. South Africa
. Taiwan
. Thailand
. United States.

Insect resistance corn was crown in the following countries:

. Argentina
. Australia
. Brazil
. Canada
. Chile
. China
. Colombia
. Egypt
. the European Union
. Honduras
. Japan
. Korea
. Malaysia
. Mexico
. New Zealand
. Philippines
. South Africa
. Switzerland
. Taiwan
. the United States
. Uruguay

In September 2000, up to $50 million worth of food products

were recalled due to the presence of Starlink genetically
modified corn, which have been approved only for animal
consumption and have not been approved for human
consumption, and was subsequently withdrawn from the
market.

Natural Maize/Corn Ears

 PRODUCTION OF CORN

Corn Is Widely Cultivated Throughout

The World

Corn is widely cultivated throughout the world, and a greater

weight of corn is produced each year than any other type of
grain.

In 2018, the total world production of of corn was 1.15 billion

tonnes, which was led by the United States with 34.2% of the
total. China has produced 22.4% of the global total.
United States

In 2016, corn production was forecast to be over 15 billion

bushels (380 million metric tons), an increase of 11% over the
2014 American production. Based on conditions as of August
2016, the expected yield would be the highest ever for the
United States. The area of harvested maize was forecast to be
87 million acres, an increase of 7% over the year 2016. Corn is
especially popular in Midwestern States such as Illinois and
Indiana; in the latter, it was named the state's official grain in
2017.

CORN PRODUCTION AS OF 2018

Country And (Millions Of Tonnes)

United States ... 392.5

China ............... 257.3
Brazil ............... 82.3
Argentina ......... 43.5
Ukraine ............ 35.8
Indonesia ......... 30.3
India ................ 27.8
Mexico ............ 27.2
Romania .......... 18.7
Canada ............ 13.9
France ............. 12.7
South Africa .... 12.6
Russia ............. 11.4
Nigeria ............ 10.2
Hungary .......... 8.0
Philippines ...... 7.8
Ethiopia .......... 7.4
Egypt .............. 7.3
Serbia ............. 7.0
Pakistan .......... 6.3
Italy ................. 6.2
Tanzania .......... 6.0
Turkey ............. 5.7
Paraguay ......... 5.3
Thailand .......... 5.0

World = 1,147.6
 INSECTS THAT ATTACK CORN

Corn/Maize Picture #1

INSECTS That attack the corn are as follows:

. African armyworm (Spodoptera)

. African sugarcane borer (Eldana saccharina)
. Common armyworm (Pseudaletia unipuncta)
. Common earwig (Forficula auricularia)
. Corn delphacid (Peregrinus maidis)
. Corn leaf aphid (Rhopalosiphum maidis)
. Corn rootworms (Diabrotica spp)
. Western corn rootworm (Diabrotica virgifera virgifera
LeConte)
. Northern corn rootworm (D. Barderi)
. Southern corn rootworm (D. Undecimpunctata howardi)
. Corn silkfly (Euxesta stigmatias)
. Asian corn borer (Ostrinia furnacalis)
. European corn borer (Ostrinia nubilalis) (ECB)
. Fall armyworm (Spodoptera frugiperda) Some sweet corn
varieties have developed partial resistance to fall army worms
by producing a unique 33-kD proteinase that significantly
retards fall army worm growth.
. Corn earworm/Cotton bollworm (Helicoverpa zea)
. Lesser cornstalk borer (Elsamopalpus tignosellus)
. Maize weevil (Sitophilus zeamais)
. Northern armyworm (Mythimna separata)
. Oriental armyworm (Mythimna Separata)
. Rice ear-eating caterpillar (Mythimna Separata)
. Southwestern corn borer (Diatraea grandiosella)
. Stalk borer (Papaipema nebis)

The susceptibility of maize to the European corn borer and

corn rootworms, and the resulting large crop losses which are
estimated at a billion dollars worldwide for each pest listed,
which led to the development of transgenetics expressing the
Bacillus thuringiensis toxin. “Bt Maize” is widely grown in the
United States and has been approved for release in Europe.
 DISEASES OF MAIZE/CORN
Here in the list below are some of the diseases that maize and
corn get:

. Rust
. Corn smut or common smut (Ustilago maydis) which is a
fungal disease, known in Mexico as Huitacoche, which is
prized by some as a gourmet delicacy in itself.
. Northern corn leaf blight
. Southern corn leaf blight
. Maize downy mildew
. Maize dwarf mosaic virus
. Maize streak virus
. Stewart's wilt (Pantoea stewartii)
. Goss's wilt (Clavibacter michiganensis)
. Grey leaf spot
. Mal de Rio Cuarto virus (MRCV)
. Stock rot and Ear rot
 USES OF MAIZE/CORN

Usage Of Maize/Corn

Maize/Corn and cornmeal (ground dried maize) constitute a

staple food in many regions of the world. Maize is used to
produce cornstarch, a common ingredient in home cooking
and many industrial food products. Maize starch can be
hydrolyzed and enzymatically treated to produce corn syrup.
It can be used as a sweetener, and also whisky. Corn flour is
used to make cornbread and many other baked goods.
Mesoamerican women used a “metate” in prehistoric times to
process maize into ground cornmeal, allowing the preparation
of foods that were more calorie dense than popcorn.

Popcorn
After ceramic vessels were invented the Olmec people began
to cook maize together with beans, improving the nutritional
value of the staple meal. Although maize naturally contained
niacin, which was an important nutrient, it was not
bioavailable without the process of nixtamalization. The Maya
people used nixtama meal to make varieties of porridge and
tamalas. The process was later used in the cooking of the
American South to prepare corn for grits and hominy.
Corn is a staple of Mexican cuisine. Masa is the main
ingredient for:

. tortillas
. atole

and many other dishes in Central American food. It is the main

ingredient in:

. corn tortillas
. tamales
. pozole
. atole

and all other dishes that was based on them like:

. tacos
. quesadillas
. chilaquiles
. enchiladas
. tostadas

and many other more. In Mexico the fungus of maize, known

as huitlacoche, was considered a delicacy.

Course maize/corn meal is made into a thick porridge in many

cultures around the world from:

. the polenta of Italy

. the angu of Brazil
. the mamaliga of Romania
. to cornmeal mush in the United States, (or hominy grits in
the South),
. or the food called meiliepap in South Africa, and sadza,
nshima, ugali and other names in other parts of Africa.
It was introduced to Africa by the Portuguese people in the
16th. Century, where maize/corn has become Africa's most
important staple food crop.

Corn a staple food crop in Africa.

These are commonly eaten in the Southeastern United States,

food that was handed down from the Native Americans, who
called the dish “sagamite”.
Corn can also be harvested and consumed in the unripe state,
when the kernels are fully grown but are still soft. Unripe corn
must usually be cooked to become palatable; this can be done
by simply boiling or roasting the whole ears and eating the
kernels right off the cob.

Roasted corn on the cob.

Sweet corn, which is a genetic variation that is high in sugar
and low in starch, is usually consumed in the unripe form.
Such as corn on the cob is a common dish in the United States,
Canada, United Kingdom, some parts of South Africa, and the
Balkan Islands, but virtually unheard of in some European
countries.

Corn on the cob.

Corn on the cob was hawked on the streets of early 19 th.

Century New York by poor, barefoot “hot corn girls”, who
were thus the precursors of the “hot dog carts”, “the churro
wagons”, and “the fruit stands”, that is seen on the streets of
big cities today.
FODDER AND FEED FOR LIVESTOCK

Corn/Maize was a major source of both a grain feed and a

fodder for livestock. It was fed to the livestock in various
ways. When used as a grain crop, the dried kernels are used as
feed. They are often kept on the cob for storage in a corn crib,
or they may be shelled off for storage in a grain bin. Many of
the farms that consume the feed may produce it, or purchase
it on the open market, or do some of both.

When the grain is used by farmers for feed, the rest of the
plant, the corn stover, can be used late as fodder bedding
(litter), or soil amendment. When the whole corn plant, (grain
plus stalks and leaves) is used for fodder, it is usually chopped
all at once and ensilaged, as digestibility forages for
ruminants. Today ensilaging can occur not only in siloes but
also in silage wrappers. However, in the tropics, corn can be
harvested year round and can be fed as green forage to the
animals.
USED AS CHEMICALS

The starch from Corn can also be made into:

. plastics
. fabrics
. adhesives
. and other chemical products.

The corn steep liquor, a plentiful watery byproduct of maize

wet milling process, is widely used in the biochemical industry
and research as a culture medium to grow many other kinds
of microorganisms.

Chrysanthemin is found in purple corn and is used widely as a

food coloring.
USED AS BIO-FUEL

The “Feed maize” is being used very often for heating,

specially in specialized corn stoves, that is similar to wood
burning stoves, that are available and used either as feed
maize pallets to generate heat. The corn cobs are used as a
biomass fuel source. Corn is relatively cheap and home
heating furnaces have been developed which uses maize
kernels as a fuel. They feature a large hopper that feeds the
uniformly sized maize kernels such as wood pallets or cherry
pits into the fire.

Corn stover (corn straw) as a Biofuel

Corn stover consists of the leaves, stalk, and cobs of

maize/corn plants left in a field after harvest. Such stover
makes up about half the yield of a corn crop and is similar to
straw from other cereal grasses. In Britain it is sometimes
called, “Corn straw”. Corn stover is a very common
agricultural product in areas of large amounts of corn
production. As well as non-grain part of harvested corn, the
stover can also contain other weeds and grasses.

Corn stover / Corn straw left in the field.

Another use for corn stover is as fuel for bioenergy in boilers

for heating purposes or for the production of electricity by
steam turbines and steam turbines are driven by boiler steam
or used as a feedstock for bioproducts. It can be burned in
furnaces to yield energy that steam boilers, steam turbines
convert to electricity, heating energy for industrial use. It also
has potential for cellolosic ethanol (biomass ethanol), which is
“ethanol that is made from non-grain plant materials which is
refered to as biomass.” Corn stover, due to the relative close
proximity of the corn grain product for ethanol production, is
by far the most abundant crop residue that is readily available
today.

Abundant corn residue in the fields.

This free accessibility to corn stover makes it a prime

candidate for biomass ethanol production.

A new DuPont plant in Nevada, Iowa, is expected to generate

about 30 million gallons annually of cellulosic biofeul
produced from corn stover residues.
Field Crop Residue

Field crop residue

There are two types of agriculture crop residues:

1. FIELD RESIDUES, are materials that are left in an

agricultural field or orchard after the crop has been
harvested. These residues can be ploughed directly into
the ground, or burned first. In conrast, no-till, stip-till or
reduced till agricultural practices are carried out to
maximize crop residue cover. Good management of field
residues can increase efficiency of irragation and control
of erosion of the soil. Simply line
transect measurements can be used to estimate residue
coverage.
2. PROCESS RESIDES, are materials that are left after the
crop is processed into a usable resources. This resides
include seeds, husks, molasses, bagasse, and roots. They
can be used as animal fodder and soil amendment,
fertilizers, in manufacturing.

A monkey eating corn.

Properties & Properties Of Corn Straw/Stover

Component + WT% dry

Cellulose/glucan ... 37.4
Xylan ... 21.1
Lignin ... 18.0
Ash ... 5.2
GCV ... 18.6 MJ/kg
Protein ... 3.1
Acetate ... 2.9
Arabinan ... 2.9
Galactan ... 2.0
Mannan ... 1.6

HHV: 19 MJ/kg DAF

 NUTRITIONAL VALUE OF CORN/MAIZE

Corn/Maize Nutritional Value “Peaches & Cream Corn”

SWEETCORN, YELLOW RAW

(seeds only)

Note: assuming freed niacin

Nutritional value per 100g (3.5 oz)

ENERGY ... 360 kj (86 kcal)
CARBOHYDRATES ... 18.7g
Starch ... 5.7g
Sugars ... 6.26g
Dietary fiber ... 2g
FAT ... 1.35g
PROTEIN ... 3.27g
Tryptophan ... 0.023g
Threonine ... 0.129g
Isoleucine ... 0.129g
Leucine ... 0.348g
Lysine ... 0.137g
Methionine ... 0.067g
Cystine ... 0.026g
Phenylalanine ... 0.150g
Tyrosine ... 0.123g
Valine ... 0.185g
Arginnine ... 0.131g
 Histidine ... 0.089g
Alanine ... 0.295g
Aspartic acid ... 0.244g
Glutamic acid ... 0.636g
Glycine ... 0.127g
Proline ... 0.292g
Serine ... 0.153g
VITAMINS QUANTITY %DV
Vitamin A equiv. ... 9 ug ... 1%
Lutein zeaxanthin ... 644 ug
Thiamine (B1) ... 0.155mg ... 13%
Riboflavin (B2) ... 0.055mg ... 5%
Niacin (B3) ... 1.77mg ... 12%
Pantothenic acid (B5) ... 0.717mg ... 14%
Vitamin (B6) ... 0.093mg ... 7%
Folate (B9) ... 42 ug ... 11%
Vitamin C ... 6.8mg ... 8%
 MINERALS QUALITY %DV
Iron ... 0.52mg ... 4%
Magnesium ... 37mg ... 10%
Manganese ... 0.163mg ... 8%
Phosphorus ... 89mg ... 13%
Potassium ... 270mg ... 6%
Zinc ... 0.46mg ... 5%
OTHER CONSTITUENTS QUANTITY
Water ... 75.96g

Source: USDA FoodData Central

 ALLERGY TO CORN/MAIZE

Sweet corn or Whole kernel corn

Corn contains lipids transfer protein, an indigestible protein

that survives cooking. This protein has been linked to a rare
and understudied allergy to maize in humans.

The allergic reaction can cause:

. skin rash,
. swelling,
. itching of mucous membranes,
. diarrhea,
. vomiting,
. asthma,
. and a severe cases, anaphylaxia.

It is unclear how common this allergy is in the general

population.
 CORN ART IN SOCIETY

Corn Art In Stone

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

In the Unites States, corn ears along with tobacco leaves are
carved into the capitals of columns in the United States
Capitol Building. Maize/Corn itself is sometimes used for
temporary architecture detailing when the intent is to
celebrate the season of fall, local agricultural productivity and
culture.

Bundles of dried corn stalks are often displayed along with

pumpkins, gourds and straw in autumnal displays outside
homes as well as businesses. A well known architectual use is
the “Corn Palace”, in Mitchell, South Dekota, which used cobs
and ears of colored corn to implement a mural design that is
recycled annually.

Another well known example is the “Field of Corn”, sculpture

in Dublin, Ohio, where hundreds of concrete ears of corn
stand in a grassy field.

A corn stalk with two ripe ears is depicted on the reverse of

the Croation “1 lipa coin”, minted in 1993.
A stucco head of the “Maya Maize/Corn God”
550 to 850 A.D.

“Gold Maize/Corn” Moche Culture,

300 A.D., Lima Peru
 “Water Tower” in Rochester, Minnesota.
Being painted as an ear of corn.

Also throughout today's society, you can find corn art in

almost every where you look, in art photos, children's
drawings, many different crafts, as well as post cards and
paintings.
 CASHING IN ON CORN

Corn Benefits

Many of us have lots of great summer memories surrounding

eating sweet corn. As in the Midwest United States as well as
here in Canada, when sweet corn is ready, our meals take on a
different look as ears of corn make their way to our plates.
Many families even have an annual event where several
generations get together to spend a day canning and freezing
corn. But there is more to corn that meets the eyes, not just
the version on the cob.

The four main catagories of corn are:

. field
. popcorn
. sweet corn
. ornamental.

More than 200 varieties of corn can be found growing in the

United States alone today. That is a lot of corn variations.
Corn is very versatile since the entire corn plant can be used.
You can use:

. the husks for making tamales,

. the silk to create a medicinal tea,
. the kernels for food,
. the stalks for livestock feed.

YOU CAN FIND:

You can find corn in products like the following:

. tortillas,
. tortilla chips,
. cornmeal,
. corn oil.

Miniature ears of corn, known as baby corn, can be used in:

. appetizers,
. soups,
. chowders,
. stews,
. and stir fry dishes.

Baby corn is very popular in Chinese and Thai cooking.

CORN HAS several health benefits. Because of the high fiber

content, it can aid with digestion. It also contains valuable B
vitamins, which are important to your overall health. Corn can
also provide our bodies with many essential minerals such as
zinc, magnesium, iron, copper, and manganese, just to
mention a few. Corn is also a good source of the antioxidants
carotenoids, lutein and zeaxanthin, which promote eye
health.

Since corn is considered a very starchy vegetable, people with

diabetes need to keep in mind that a 1/2 cup of corn (or a
small ear of corn) contain 15 grams of carbohydrates and
counts as one carbohydrate food choice.

PREPARING AND CHOOSING CORN

Corn can be roasted, boiled, steamed, grilled or microwaved.

You can add it to soups, stews, casseroles, salsa and salads.
You can add corn kernels to cornbread batter for enhanced
texture and flavor.
Fresh corn on the cob is best if cooked as soon as possible
after picking, but that is not always practical. Once that you
have bought the corn home from the market or supermarket,
place the ears of corn in your refrigerator as soon as possible.

Cold temperatures slow down the chemical reaction that

cause the corn to lose its sweetness. Leave the husks on, and
let the corn sit in the refrigerator uncovered instead of
wrapped up tightly in a plastic bag. It is best if the corn is
cooked within three days. Once cooked, corn will stay good
for three (3) to five (5) days in the refrigerator and 10 to 12
months in the freezer.
 SOME HEALTH BENEFITS

Corn/Maize

Here are some health benefits of corn:

. Reduces the risk of Amnesia

Cone is very rich in Vitamin B12, folic acid and iron, which
helps in the production of red blood cells in the body. It helps
in reducing the risk of Amnesia, by supplying enough of the
nutrients that is required to produce fresh blood cells.
According to nutritionists, 1 cup of raw corn contains 125
calories, 27 grams of carbohydrates, 4 grams of protein, 9
grams of sugar, 2 grams of fat and 75 milligrams of iron.

. Energy Enhancer
If you are an athlete or if you love sweating it out in the gym,
then include corn in your meals more often. Corn contains
complex carbohydrates which gets digested at a slower pace,
which in turn provides energy for a longer duration of time.
One cup yields around 27 grams of carbohydrates which not
only provides physical energy but ensures proper functioning
of the brain and nervous system.

. Lowers Blood Sugar And Cholesterol Levels

Did you know that sweet corn and corn oil increases the blood
flow, lowers cholesterol absorption and regulates insulin,
making it an excellent choice for diabetics and cholesterol
patients. According to Bangalore based Dietitian and
Wellness, Consultant, Dr. Sheela Krishnaswamy, “It is the rich
carbs, it is a great source of energy. High in nutrients, corn is
extremely rich in Vitamin B1, Vitamin B5, and Vitamin C,
which helps in fighting diseases and regenerating new cells.
High in fiber, corn also helps in lowering cholesterol levels in
the body by reducing the levels of blood sugar in diabetics
too”.

. Helpful During Pregnancy

Corn has a number of benefits during pregnancy for both the
mother and the baby. Corn is rich in folic acid, and contains
zeaxanthin and pathogenic acid which reduces the risks of
birth defects in the baby.

It can protect the baby from muscular degeneration and

physiological problems. Due to its high fiber content, it also
soothes constipation, which is very common concern for
expecting mothers.
 CORN NUTRITIONAL FACTS AND
HEALTH BENEFITS

Stalk Of Corn/Maize

As we all know Corn is also known as maize (Zea mays), corn is

one of the world's most popular cereal grains. It is the seed of
a plant in the grass family, that is native to Central America
but is grown in countless variations worldwide.

Popcorn and sweet corn are popular varieties, but refined

corn products are also widely consumed, frequently as
ingredients in processed food.
 Popcorn

Food products also includes:

. tortillas,
. tortilla chips,
. polenta,
. cornmeal,
. corn flour,
. corn syrup,
. corn oil,
Whole-grain corn is a healthy as any cereal grain, and it is rich
in fiber, and many vitamins, minerals and antioxidants.

There are around nine different colors of corn, such as orange,

red, purple, brown, blue, white, yellow, pink, and black. But
the post popular is the yellow corn.

NUTRITIONAL FACTS:

Here are some of the nutritional facts for 3.5 ounces (100
grams) of boiled yellow corn.

. Calories: 96
. Water: 73%
. Protein: 3.4 g
. Carbs: 21 g
. Sugar 4.5 g
. Fiber: 2.4 g
. Fat: 1.5 g

CARBOHYDRATES:

Like many cereal grains, corn is primarily composed of carbs.

Sweet corn or sugar corn, is a special, low-starch variety with
higher sugar content, at 18% of the dry weight. Most of the
sugar is “sucrose”.

Despite the sugar in sweet corn, it is not a high-glycemic food,

ranking low or medium on the glycemic index in other words
(GI).

The GI is a measure of how quickly carbohydrates are

digested. Foods that rank high on this index may cause an
unhealthy spike in blood sugar levels.

FIBER:
Corn contains a fair amount of fiber.

One medium bag or (112 grams) of cinema popcorn boasts

approximately 16 grams of fiber.

Cinema Popcorn

This is 42% and 64% of the Daily Value (DV) for men and
women, respectively. While the fiber content of different
kinds of corn varies, it is generally around the 9 to 15% of the
dry weight.
The predominant fibers in corn are the insoluble ones, such as
hemicellulose, cellulose, and lignin.

PROTEIN:

Corn is a decent source of protein. Depending on the corn

variety, the protein content ranges from 10 to 15%.

The most abundant proteins that are in corn are known as

“zeins”, accounting for 44 to 79% of the total protein content.

Overall, the protein quality of zeins is poor because they lack

some essential amino acids.

Zeins have many industrial applications, as they are used in

the profuction of adhesives, inks, and coating for pills, nuts,
and candy.
CORN OIL:

The fat content of corn ranges from 5 to 6%, making it a low-

fat food. However, corn germ, an abundant side product of
milling, is rich in fat and is used to make corn oil, which is a
common cooking product.

The refined corn oil is mainly composed of linoleic acid, a

polyunsaturated fatty acid, while monounsaturated and
saturated fats make up the rest of the oil.

Corn oil also contains significant amounts of Vitamin E,

ubiquinone (Q10), phytosterols, increasing its shelf life and
making it potentially effective at lowering cholesterol levels in
the blood.

VITAMINS AND MINERALS:

Corn may contain a fair amount of several vitamins and

minerals. Notably, the amount is highly variable depending on
the corn type.

In general, popcorn is rich in minerals, whereas sweet corn is

higher in many vitamins.

IN POPCORN:

This popular snack boasts several vitamins and minerals,

including that are listed below:

. Cooper. An antioxidant trace element, copper is generally

low in the Western diet. Inadequate intake may have adverse
effects on heart health.

. Magnesium. Poor levels of this important mineral may

increase your risk of many chronic illnesses, such as heart
disease.
. Manganese. An essential trace element, manganese occurs in
high amounts in whole grains, legumes, fruits, and vegetables.
It is poorly absorbed from corn due to this vegetable's phytic
acid content.

. Phosphorus. Found in small amounts in both popcorn and

sweet corn, phosphorus is a mineral that plays an important
role in the growth and maintenance of body tissues.

. Zinc. This trace element has many essential functions in your

body. Due to the presence of phytic acid that is in corn, its
absorption may be poor.
IN SWEET CORN:

Sweet Corn
. Pantothenic acid. Which is also called Vitamin B5, this acid is
found to some extent is nearly all foods. Thus, deficiency of
this vitamin is rare.

. Folate. Which is also known as vitamin B9 or folic acid, folate

is an essential nutrient, especially important during women
who is pregnant.
. Vitamin B6. Vitamin B6 is a class of related vitamins, the
most common of which is phridoxine. This vitamin serves
various functions in your body.

. Niacin. Which is also called vitamin B3, niacin in corn/maize

is not well absorbed. Cooking corn with time can make this
nutrient more available for absorption.

. Potassium. This is an essential nutrient, potassium is

important for blood pressure control and may improve heart
health.
 OTHER PLANT COMPOUNDS
OF CORN/MAIZE

Compounds Of Corn

Corn contains a number of bioactive plant combines, some of

which may boost your health.

In fact, corn boosts higher amounts of antioxidants than many

other common cereals grain do:
. Ferulic acid. This is one of the main polyphenol antioxidants
in corn/ maize , which contains higher amounts of it than
other cereal grains such as oats, wheat, and rice.

. Anthocyanins. This family of antioxidant pigments is

responsible for color of blue, purple, and red corn.

. Zeaxanthin. That is named after corn's scienticic mane (Zea

mays), zeaxanthin is one of the most common plant
carotenoids. In humans, it had been linked to improving eye
health.

. Lutein. This is one of the main carotenoids in corn, lutein

serves as an antioxidant, that protects you eyes from
oxidative damage that is produced by blue light.

. Phytic acid. This antioxidant may impair your absorption of

dietary minerals, such as iron and zinc.

Corn provides higher amounts of antioxidants than any other

cereal grains. It is especially rich ineye health carotenoids.
POCORN #1:

Popcorn #1

Popcorn is a special variety of corn that pops when it is

exposed to heat.

This happens when water, that is trapped in its centre, turns

to steam, creating internal pressure, which makes the kernels
to explode.
A highly popular snack, popcorn is one of the most common
whole grain foods in the United States and Canada.

In fact, it is one of the few whole grains consumed on its own

as a snack. More frequently, whole grains are consumed as
food ingredients, such as in breads and in tortillas.

Whole grain food may have several health benefits, including

reduced risk of heart disease and type 2 diabetes. However,
regular popcorn consumption has not been linked to
improving hearth health.

Even though popcorn is healthy on its own, it is often eaten

with sugary soft drinks and frequently loaded with added salt
and high calorie cooking oils, all of which may harm your
health over time.
Popcorn is a type of corn that pops when heated. It is a
popular snack food that is categerized as a whole grain cereal.
To maximize its benefits, make homemade popcorn without
oils and salt.
EYE HEALTH:

Macular degeneration and cataracts are among the world's

most common visual impairments and major causes of
blindness. Infections and old age are among the main causes
of diseases, nut nutrition may also play a significant role.

Dietary intake of antioxidants, most notably carotenoids like

zeaanthin and lutein, may boost eye health. Lutein and
zeaxanthin are the predominant carotenoids that are in corn,
accounting for approximately 70% of the total of carotenoid
content. However, their levels are generally low in white corn.

Commonly known as macular pigments, these compounds

exist in your retina, the light sensitive inner surface of the eye,
where they protect against oxidative damage that is caused by
blue light.

High levels of these carotenoids in your blood are strongly

linked to a reduced risk of both macular degeneration and
also cataracts.

Many observational studies that have been done over the

years likewise suggest that high dietary intake of lutein and
zeaxanthin may be protective, but not all studies support this.

One study in 356 middle aged and older adults found a 43%
reduction in the risk of macular degeneration in those with
the highest intake of carotenoids, especially lutein and
zeaxanthin, compared to those people with lowest intake.

PREVENTION OF DIVERTICULAR DISEASES:

However, one 18 year study that was done on 47,228 men

suggested that popcorn may, in fact protect against
diverticular disease. The men who ate the most popcorn were
28% less likely to develop diverticular disease than those
people with the lowest intake.
In overall, a good source of lutein and zeaxanthin, corn may
help maintain your eye health. What's more, it doesn't
promore diverticular disease, as it was previously thought. On
the contrary, it seems to be protective.

ANTINUTRIENTS IN CORN:

Phytic acid impairs your absorption of dietary minerals, such

as iron and zinc.

While usually not a problem for people who follow a well

balanced diet, it may be a serious concern in developing
countries around the world where cereal grains and legumes
are a staple foods.

Soaking, sprouting, and fermenting corn can reduce phytic

acid levels substantially.
MYCOTOXINS:

Some cereal grains and legumes are susceptible to

contamination by fungi.

Fungi produce various toxins, which are known as mycotoxins,

that are considered a significant health concern.

The main classes of mycotoxins in corn are:

. fumonisins,
. aflatoxins,
. trichothecenes.

Fumonisins are particularly noteworthy.

They occur in stored cereals worldwide, but adverse health

effects have mostly been linked to the consumption of corn
and corn products, especially among people that depend on
corn as their main dietary staple.

High consumption of contaminated corn is a suspected risk

factor for cancer and neural tube defects, which are common
birth defects that may result in disability or even death.

There was one observational study done in South Africa that

indicates that regular consumption of cornmeal may increase
the risk of cancer of the esophagus, (the tube that carries food
from the mouth to the stomach).

Other mycotoxins in corn may also have adverse effects. In

April 2004. 125 people have died in Kenya from aflatoxin
poisoning after eating corn.

Effective preventive strategies may include fungicides and

proper drying techniques.
In most developed countries around the world, food safety
authorities monitor the levels of mycotoxins in foods that are
on the market, with food production and storage strictly
regulated.

CORN INTOLERANCE:

Corn/Maize intolerance

Gluten intolerance or celiac disease is a common condition

that is caused by an auto-immune response to gluten, in rye,
wheat and barley.

The symptoms of gluten intolerance include the following:

. fatigue,
. bloating,
. diarrhea,
. and weight loss.

For most people with celiac disease, the symptoms disappear

on a strict gluten-free diet. However, in some people, the
symptoms seem to persist.

In many cases, celiac disease may persist because of

undeclared gluten in processed food. In other cases, a related
food intolerance may be to blame.

Corn contains many proteins that are known as zein that are
related to gluten.

One study that was done showed that corn zein caused an
inflammatory reaction in a subgroup of people with celiac
disease. Nevertheless, the reaction to zein was much smaller
than that of gluten.

For this reason many scientist and researchers have

hypothesized that corn intake may, in rare cases, be the cause
of persistent symptoms in some people with celiac disease.

Corn/Maize has also been reported to be a symptom trigger in

people with irritable bowel syndrome (IBS) or FODMAP
intolerance.

FODMAPs are a category of soluble “fiber” that are poorly

absorbed. High intake can cause digestive upsets, such as gas,
bloating and diarrhea, in many people.
 MORE NUTRITION AND BENEFITS

Health Benefits And Nutrition

Corn or maize is one of the most popular cereals in the world.

From corn on the cob to,tortillas, cereals, and hominy grits,
people around the world consume it in many ways. Apart
from cereal itself, we also use many of its by-products.

Corn oil is popular as a cooking oil. Less known is high fructose

corn syrup which is omnipresent in many packaged foods.
It is rich in vitamins, fiber, essential minerals, and
antioxidants. It is good for the heart, prevents constipation,
helps to manage diabetes, and it is good for your skin.

NUTRITION FACTS:

Nutrition Facts
Corn Grain, yellow
(Serving size: 100 grams)

NUTRIENTS ... VALUE

Water [g] ... 10.37
Energy ... 365
Energy [kJ] ... 1527
Protein [g] ... 9.42
Total lipid (fat) [g] ... 4.74
Ash [g] ... 1.2
 Carbohydrate, by difference [g] ... 74.26
Fiber, total dietart [g] ... 7.3
Sugar, total including NLEA [g] ... 0.64
Calcium, Ca [mg] ... 7
Iron, Fe [mg] ... 2.71
Magnesium, Mg [mg] ... 127
Phosphorus, P [mg] ... 210
Sources include : USDA [1]

According to the USDA Nutrient Database, corn/maize not

only provides the necessary calories for health, daily
metabolism but is also a rich source of vitamin A, B, E, K, and
many other minerals. It is a high dietary fiber content ensures
that it plays a significant role in the prevention of digestive
ailments like constipation.

Antioxidants that is in corn also act as an anti-carcinogenic

agents and help in preventing Alzheimer's disease.
CORN CALERIES:

Calories That Are In Corn

According to the USDA, its calories can differ based on its

preparation. For example,

. Calories [1] in 100 g of yellow corn grain: 365

. Calories [2] in 100 g of yellow boiled corn, with salt: 96
. Calories [3] in 100 g of yellow boiled corn, without salt: 96
Corn provides many health benefits due to the presence of
quality nutrients that are found in it. Besides being a delicious
addition to any meal, it's richness in phytochemicals protects
some chronic diseases.

THE WELL RESEARCHED AND WIDESPREAD HEALTH BENIFITS

ARE LISTED HERE BELOW:

Prevents Constipation

The fiber content in one cup of corn amounts to 18.4% of the

daily recommended amount. This aids in alleviating digestive
problems such as constipation and also hemorrhoids, due to
corn/maize being a whole-grain. One study that was done
found that corn barn was significantly better than wheat barn
in relieving constipation.

Dietary fiber that is in corn can help bulk and soft stools,
promoting regular elimination, and decreasing straining. This
process is done by stimulating the peristalic motion and the
production of gastric juice and bile. By adding bulk to loose
stools, the chances for irritable bowel syndrome (IBS) and
diarrhea can be greatly reduced.

Provides Essential Minerals

Corn/maize contains several essential minerals that can help

in ensuring proper growth and in fighting diseases. According
to a 2017 study, that was published in the Journal of Food
Science and Technology, it is an important source for some of
the following, Zn, Fe, Cu, Mg, Mn, and P.

The nutritional composition can, however, vary according to

the way that corn is harvested and processed. The nutritional
content is best preserved when it is eaten whole or as
popcorn. Steaming, boiling, or roasting lowers the nutritional
content.

It also contains trace minerals like selenium, which are

difficult to find in most diets. Phosphorus is essential for
regulating normal growth, bone health, and optimal kidney
functioning. Magnesium is also necessary for maintaining a
normal heart rate and for increasing bone mineral density.

It Protects Your Heart

According to many research, corn oil has been shown to have

an anti-atherogenic effect on cholesterol levels, thus reducing
the risk of various cardiovascular diseases. Corn oil, in
particular, is the best way to improve heart health and this is
derived from the fact that corn is close to an optimal fatty acid
combination. This allows omega-3 fatty acid to strip away the
damaging LDL or bad cholesterol and replace them at the
binding sites. This can reduce the chances of arteries
becoming clogged, lower blood pressure, and minimize the
risk of heart attack and stroke.

According to another study that was done, consumption of

corn husk oil lowers plasma LDL or bad cholesterol by
reducing cholesterol absorption in the body. As I mentioned
earlier, this reduction in LDL cholesterol does not mean a
reduction in HDL or good cholesterol, which can have
beneficial effects on the body. They include the reduction of
heart diseases, prevention of atherosclerosis, and general
scavenging of free radicals throughout the body. The
Australian Government recommends corn oil as one of the
foods that can help in preventing many different heart
diseases.

Eye And Skin Care

Yellow corn is a rich source of beta-carotene, which forms

vitamin A in the body and it is an essential for the
maintenance of good vision and skin. A study that was done
and published in the Journal Science, beta-carotene is a great
source of vitamin A, can be toxic if too much is consumed, so
deriving it through beta-carotene transformation is ideal. It
may also benefit the health of skin and mucous membranes,
as well as boost the immune system. The amount of beta-
carotene in the body that is not converted into vitamin A acts
as a very strong antioxidant, like all carotenoids, and can
combat disease.
It Also Manages Diabetes

In the recent decades, the world has seemed to suffer from

epidemic of diabetes. Although the exact mechanism for this
cannot be pinpointed, it is generally related to nutrition.

According to a well known study that was published in the

journal Food Science and Human Wellness in 2018 have shown
that consumption of whole-grain corn is related to a
decreased risk in developing of type 2 diabetes.

According to the Journal of Medicinal Food, consumption of its

kernels assists in the management of non-insulin-dependent
diabetes mellitus (NIDDM) and is effective against
hypertension due to the presence of phenolic phytochemicals
in the whole corn. Phytochemicals can regulate the absorption
and release of insulin in the body, which can reduce the
chance of spikes and drops for people with diabetes and help
them maintain a healthy lifestyle, as per the British Journal of
Nutrition. Yellow corn is a rich source of bata-carotene, which
forms vitamin A in the body and is very essential for
maintaining a good vision and skin.

Cosmetic Benefits

Cornstarch is used is very often in the manufacturing of many

different types of cosmetic products and may also be applied
topically to smooth skin rashes and irritation. Its products can
be used to replace carcinogenic petroleum products which are
major components of many cosmetic preparations.

Many of the traditional skin creams contain petroleum jelly as

a base material, which can often block pores and make skin
conditions even worse.
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