Yellow Corn

Corn (Maize) is a food crop that is domesticated in Central America and then spread throughout the Americas. Corn (Maize) spread to the rest of the world after European contact with the Americas in the late 15th and early 16th centuries.

Corn plants (Maize plants) were introduced to Vietnam from China.

Corn (Maize) is the second largest agricultural crop in Vietnam after rice.

Corn kernels are types of grain with pods uniting with seed coat, a common fruit type in the Poaceae family. It is almost like a structural fruit, except that the individual fruits (corn kernels) never merge into a single mass. The kernels are about the size of peas, and stick in relatively even rows around a white core to produce corn. Each corn is about 10 – 25 cm long (4 – 10 inches), containing about 200 – 400 seeds. The seeds are colored as light black, gray blue, red, white and yellow.

Corn is grown in the Americas, Asia, countries like Pakistan, Ukraine. Some countries that export a lot of yellow corn are USA, CHINA, BRAZIL, ARGENTINA, PAKISTAN, UKRAINE, etc. Thailand and Laos are also exporters of yellow corn to Vietnam market.

Countries have demand to import yellow corn in Asia such as the Philippines, Malaysia, Japan, Korea, Mexico, Vietnam, etc. Corn India can export to countries: Indonesia, Malaysia, Bangladesh, Vietnam Social Republic, and Nepal.

2. Uses and benefits of yellow corn:

The main products are from corn kernels

Making food: Used as food for people, using for poultry and cattle.

Used in industry: transformed into plastic or linen, biofuel, alcohol, alcohol …

Use in food processing: corn soup, corn porridge …

Making snacks, cakes …: Cast corn cakes, popcorn, cornflakes …

3. Nutrition ingredients of yellow corn:

Corn (maize) is a high-fiber cereal that is rich in vitamins, minerals and antioxidants. Corn kernels are usually yellow in color, others are red, orange, purple, green, white and black.

Like all cereal grains, corn is mainly composed of starches and sugars.

Starch: Is the main ingredient found in corn, accounting for 28-80% of dry weight.

Sugar: Corn also contains a small amount of sugar (1-3%).

Sugar corn contains exceptionally low starch (28%) with a high sugar content (18%), most of which is sucrose.

Fiber: The fiber content of different corn types, but in general, fiber accounts for about 9-15%. The main fiber in corn is insoluble fiber, such as hemicellulose, cellulose and lignin.

Protein: Corn (maize) is a rich source of protein. Depending on the variety (corn), but most of the protein content in corn (maize) is about 10-15%. The most abundant protein in corn (corn) is known as zeins, accounting for 44-79% of the total protein. In general, the protein quality of zeins is poor because it lacks some essential amino acids, mainly lysine and tryptophan.

Corn oil: Very little fat content in corn. However, baby corn is a rich, very rich source of fat and is used to make corn oil (maize oil), often used for cooking. Corn oil also contains significant amounts of vitamin E, ubiquinone (Q10) and phytosterols, effective for lowering cholesterol levels.

Vitamins and minerals: Manganese, Phosphorus, Magnesium, Zinc, Copper … Pantothenic acid, Folate, Vitamin B6, Niacin, Potassium …

Other plant compounds: Ferulic acid, Anthocyanins, Zeaxanthin, Lutein, Phytic acid