Corn is a cereal of the grasses family, like wheat, which stands out for its richness in starch and, to a lesser extent, in fats and proteins. In addition, it does not contain gluten and can be consumed by people who suffer from intolerance to it (celiac disease).

Even though its origin is hard to specify and continues to be a mystery, maize was a very important cereal for the Mayan and Aztec civilizations, and was religiously respected. some studies show that it was consumed in Mexico since 7000 years ago.

The word maize, comes from the term "mahíz", which was the name given by the natives from Haiti island to this cereal, and its translation is similar to "the one that sustains life".

Nutritional information

• Carbon hydrates: mostly sugar and cornstarch. As the grain matures, its cornstarch levels grow. These hydrates are easy to digest and to assimilate.
• Lipids and fats: it contains twice as much fat as wheat and barley but not as much as oat does.
• Proteins: the most abundant protein of the corn grain is zein and, although it contains almost all the essential amino acids, it is deficient in lysine, like all cereals, and in tryptophan, an amino acid capable of transforming into niacin (vitamin) in our organism. It doesn't contain gluten, such as wheat or rye, which can be consumed by people suffering from celiac disease, (gluten intolerance).
• Fiber: corn is a great source of both kinds of fiber (soluble and insoluble). This is the reason why it is recommended to be consumed when constipated, as when presenting high levels of cholesterol and triglycerides in blood.
• Vitamins: it is a source of B-group vitamins. It is the only cereal that provides beta-carotene.
• Minerals: it provides interesting amounts of potassium, phosphorus, magnesium, manganese and iron.

Corn byproducts

There are diverse ways and forms of consuming this cereal, since it is also used for animal feeding and in cosmetics.

• Sweet corn. Can be consumed directly from the cob.
• Canned sweet corn. Canned or frozen.
• Corn flour.
• Cornstarch. It is the corn flour to which the germ has been removed, that is, it is a defatted flour, ground, very fine.
• Semolina.
• Polenta.
• Cornbread.
• Corn paste.
• Corn flakes.
• Pop corn.
• Corn tortillas.
• Corn oil.
• Margarine.
• Bourbon or "American whisky"