Here are some facts about corn nutritional value.
Sweet corn can be placed in one of the first places among the vegetables according to its nutrition and taste, as well as on the content of the full range of vitamins. Delicate, sweet taste.
Grain in the phase of ripeness has 2% dry matter, 5-24% carbohydrates, including sugars 7-8%, 15% starch and 8% of dextrin, 2.5-3.7% crude protein and crude fat 0.8-1%. Sweet corn food proteins dignity is much higher than that of its other subspecies. In most cases, they contain digestible amino acids such as lysine and tryptophan, are essential to the human body. Corn sugar has high taste, thanks to dextrin. As compared to dent corn grain it contains 2 times more fat, 1.5-2 times – sugars significantly (to 90%) more dextrin, a lot of proteins (45,9-65,7% in relation to all of the proteins ), less starch and defective protein. Due to the high content of carbohydrates, protein, and fat, it is the most nutritious grain product among all vegetables. So sweet corn has a higher nutritional value.
Corn sugar makes a lot of dishes, and modern industry produces more than 150 of its various food products. Delicious boiled cobs are eaten hot with salt and butter. Popular corn can be canned, dried or frozen, can be used for a side dish to meat, consume it in mashed potatoes, soups, muffins, cookies, etc.
Corn stalks and stems – the raw material for making paper, rayon and wood, insulation materials, films, coatings, inks, linoleum, adhesives, waterproof coatings. From waste, corn is glutamic acid, which is a good preservative.