Maize, also known as corn, ranks as the world’s most important cereal after wheat and rice. Its grains develop on separate inflorescences, which are fully enclosed within modified leaf sheaths, or husks, preventing natural seed dispersal. The best corn is soft, tender, and fully filled, with sweet corn being especially valued for its high sugar content—more than any other type of corn, hence the name. Bread made from maize flour is both nutritious and easy to digest, and regular consumption of maize helps maintain colon health.
Dextrose, derived from maize, plays a significant role in medicine, while popcorn, made by heating the small grains, offers a wholesome and easily digestible snack. During the popping process, starch is converted into dextrin and other intermediate carbohydrates, making popcorn light on starch and a good source of bulk for digestion. It’s not fattening and can help with constipation by promoting peristalsis, the muscle contractions that move food through the digestive tract.
Maize is consumed in many forms. It is often ground or pounded before being boiled, baked, or fried. Whole grains can be boiled, roasted, or fermented, while maize meal is used to make thick mush, porridge, or soups. Cornbread, a popular dish, is made by blending maize meal with wheat flour. Sweet corn, in its immature form, is typically boiled and enjoyed straight from the cob, or the kernels may be removed for use as a vegetable or in canned products. Mature corn cobs are often roasted for consumption.
Nutritive value of 100g of Maize:
Energy (kcal) : 342
Protein (g) : 11.1
Fat (g): 3.6
Carbohydrates (g) : 66.2
Crude Fibre (g) : 2.7
Vitamins:
Carotene (µg) : 90
Thiamine (mg) : 0.42
Riboflavin (mg) : 0.10
Niacin (mg) : 1.8
Folic Acid – Total (µg) : 20
Minerals (g) : 1.5
Calcium (mg) : 10
Phosphorus (mg) : 348
Iron (mg) : 2.3
Magnesium (mg) : 139
Sodium (mg) : 15.9
Potassium (mg) : 268
