Zea mays is the scientific name for corn. This term is derived from its traditional name, maize, which is used in many parts of the world. Corn has been a staple diet in prehistoric societies for about 7,000 years, with the first signs of corn-based meals dating back roughly 7,000 years. Although we often identify maize with the colour yellow, it is available in a variety of colours and shades, including red, pink, black, and blue. Corn is harvested in “ears,” which are coated in rows of kernels protected by silk-like threads known as “corn silk,” and then enclosed in a husk. Corn is used to make antibiotics, baby food, bourbon, chewing gum, condensed milk, corn flour, corn meal, corn oil, corn-starch, corn syrup, corn whiskey, ethanol, laundry starch, and peanut butter, among other things.
Corn is a very good source of vitamin B1 (thiamin), vitamin B5 (pantothenic acid), vitamin B3 (niacin), vitamin C, folate, dietary fiber, phosphorous and magnesium (minerals).
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