Description

Considered a grain, vegetable and a fruit depending on the time it is harvested. There are several varieties of corn ( white, yellow, red, purple and blue) each with a slightly different texture and flavor.

Yellow corn is significant resource of Vitamin A. As corn kernels mutated from white to yellow, they acquired chemicals called catenoids. Of these carotenoids is beta carotene, which produces Vitamin A. Yellow corn is dried and ground into flour for baked goods, tortillas, cereals and used as crust/crisping agent for dishes both savory and sweet. Corn is also used for oil, as a sweetener in foods and beverages and as a base for beverage alcohol.