A strain of corn, this grain contains kernels which pop when dried and heated.
The corn may be popped in a covered pan with a little oil or in a special
| Corn Meal|
Also known as a maize meal. Coarser than polenta, may be reconstituted with
water and made into porridge.
This flour is milled from the starch of corn kernels. It does not contain
gluten and, as a thickener, gives a smooth, clear sauce used frequently
used in Chinese cooking. Mix with other flours for baking.
Because corn is deficient in protein, both in quality and in quantity,
nutritional problems often arise when it makes up a large proportion of
the diet. The development of high-oil, waxy, and modified protein corns
is expected to improve the nutritional quantities of corn in the future.
Corn contains 354 Cal per 100 grams, it is rich in starch, lipids, proteins
There are several varieties:
Grain corn-Usually used for animal feed but can be ground into flour
or semolina and used to make bread, pancakes, fritters, waffles and many
Sweet corn- kernels of sweet corn contain sugar and have a translucent
Popcorn- is prepared by heating the grains in oil until they
puff and burst.
[ GRAINS | BARLEY
| BEANS | BRAN | CORN
| MILLET | OATS |
[ RYE | SOYBEANS |
SLIT PEAS | WHEAT