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Corn is a popular cereal grain that has been cultivated for thousands of years. It is an important staple food in many parts of the world and is used in a variety of dishes, from tortillas and tamales to cornbread and popcorn. In this article, we will explore the history, nutrition, and culinary uses of corn.

History of Corn

  • Corn is believed to have originated in what is now Mexico over 9,000 years ago. It was first domesticated by indigenous peoples in the region, who selectively bred the plant for its desirable traits. Over time, corn became an important crop throughout the Americas, and was eventually introduced to Europe and other parts of the world. Today, corn is one of the most widely grown crops in the world, with the United States, China, and Brazil being among the top producers.


  • Corn is a good source of carbohydrates, fiber, and some essential vitamins and minerals. It is also relatively low in fat and calories. One cup of cooked corn (about 166 grams) contains approximately:
  • 123 calories
  • 27 grams of carbohydrates
  • 3.6 grams of fiber
  • 4.2 grams of protein
  • 1.5 grams of fat
  • 18% of the recommended daily intake (RDI) of vitamin C
  • 20% of the RDI of thiamin (vitamin B1)
  • 19% of the RDI of folate
  • 14% of the RDI of magnesium
  • 12% of the RDI of phosphorus
  • It's worth noting that many corn products, such as corn chips and corn syrup, are heavily processed and may contain added sugars and unhealthy fats.

Culinary Uses

  • Corn is a versatile ingredient that can be used in a variety of dishes, both sweet and savory. Some popular culinary uses of corn include:
  • Tortillas and tamales: Cornmeal is used to make traditional Mexican foods such as tortillas and tamales.
  • Cornbread: Cornmeal is also used to make cornbread, a Southern US staple.
  • Popcorn: Popcorn is made by heating corn kernels until they pop.
  • Corn on the cob: Fresh corn on the cob is a popular summer treat that is often boiled or grilled.
  • Corn chowder: Corn is a common ingredient in soups and stews, including the popular corn chowder.
  • Corn flakes: Corn flakes are a popular breakfast cereal made from corn.
  • Corn syrup: Corn syrup is used as a sweetener in many processed foods.
  • In addition to its culinary uses, corn is also used in a variety of non-food products, such as biofuels and plastics.

Also see

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