The Whole Grains Council has chosen corn, including popcorn, as the grain of the month for October.
A
corn plant doesn’t look much like grass, but that is the plant family
it belongs to. Corn has been domesticated for over 9000 years and has
changed drastically from its original
shape and size. Native to the Americas, it originally produced no cobs
nor did it form ears. Indigenous peoples selectively bred the plant to
increase the amount of starch produced in the seeds. The corn plant we
are familiar
with has separated male parts (the tassels) and female parts (the ears).
For more on the complex origin of the domesticated corn plant, see Chapter 1.1 “Corn, Strange and Marvelous: But Is a Definitive Origin Known?”.
North American tribes planted the Three Sisters—corn,
beans and squash—together as companion plants. Together these three
crops provided all nine amino acids, creating a full protein meal.
Corn has a history of world travel.
It is thought that Christopher Columbus introduced corn to Europe,
although it did not thrive
because it wasn’t understood how to grow it. Native Americans showed
corn cultivation techniques to the European colonists. It then became a
major crop in Europe by the 17th century. The Portuguese introduced it to East Africa and Asia, including India and China.
In
the UK and most of the English-speaking world, the plant called corn in
the US is known as maize. The British use the term “corn” to mean
various other grains, including
wheat, barley and oats.
Corn
is one of the most common grain crops worldwide. It supports about a
fifth of human nutrition. Corn is grown for many purposes besides human
consumption. In the US, about a third is
used for animal feed and another third to create biofuel. In addition to
corn on the cob, humans use this grain as a sweetener (corn syrup), and
in making cosmetics, fabric, glue, ink, laundry starch and medicines,
among other
products.
There
are many varieties of corn. Fresh corn, on the cob or off, is usually
thought of as a vegetable rather than a grain. It is often called sweet
corn because of its high sugar content.
Field
corn has a higher starch content. When dried, field corn kernels become
indented, so it is also called dent corn. Most field corn is used for
animal feed, or to produce ethanol or sweeteners. Some is also turned into cornmeal or grits.
Flint
corn, with its tough outer layer, holds on to its internal moisture
when dried. As the kernels are heated, the water inside turns to steam,
and the kernels explode from the pressure. This is the type of corn called popcorn!
However you choose to eat corn, it’s a nutritious whole grain,
therefore a good source of fiber. It also has greater than 10% of the
Recommended Daily Allowance (RDA) of magnesium, manganese, phosphorus,
selenium and thiamine. Corn is rich in Vitamin A, antioxidants and
carotenoids. And it’s a gluten-free grain. So eat some corn today and
enjoy the taste of a healthy whole grain food.