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Corn is everywhere, not just in our corn bread and popcorn. Because of its content with high proteinic value and of carbohydrates, the corn was an important food resource for thousands of years. Corn can be traced again with the Mexican or central American cultures as of 3400 B.C., and became staples among indigenous American civilizations in all the Western hemisphere. Today, the corn has less of starch and is softer. Softness explains its popularity among Americans. The Americans consume approximately 25 pounds corn per anybody annually, more of which cold or is put out of box. A good thing about corn is that the corn frozen and out of box with about identical food value as fresh corn. Thus, for the many Americans who cannot obtain fresh corn, they can motionless appreciate frozen or out of box for almost the same food value as fresh corn.
There are more than two hundred varieties of corn. All are good sources of vitamin C, but only yellow kernels contain small amounts of vitamin A in the form of beta carotene.
Corn health uses and benefits
• Contains chemicals that prevent cancer
• Lowers risk of certain cancers, heart disease and cavities
• Oil lowers blood cholesterol
Beyond its food and consumer product uses, corn is replacing petroleum in many industrial applications, from plastic containers to clean-burning ethanol. Because corn products are a biodegradable and renewable natural resource, they are better for the environment than their petroleum counterparts.
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