Although more corn is produced than any other cereal except wheat, most of it is eaten by animals. Corn is the one cereal of American origin. Now it is also grown in the warmer parts of Europe, and in Africa, Asia and Australia.
For centuries, the corn which was raised contained less protein than wheat; It also contained inadequate amounts of the amino acids tryptophan and lysine. Tryptophan is needed for conversion within the body to the vitamin niacin; a shortage of niacin may cause pellagra, a disease which is prevalent in places where corn is the staple food. High lysine corn is now being grown and during the past three decades, plant breeders have produced hybrids with more protein and a better balance of amino acids. De-germinated cornmeal has both the bran and germ sifted out. Bolted cornmeal contains the germ but not the bran. Corn is very high in fiber. While it is fairly hard to digest, it still aids common digestive issues by absorbing water and speeding the process of waste elimination. Corn also contains multiple vitamins, including vitamin C, niacin and folic acid, which is an important element in preventing neural-tube birth defects. Folic acid also prevents the build-up of homocysteine, which is linked to heart disease. Corn is gluten free, making it a good option for those suffering from Celiac disease.
|BLUE CORN||WHEAT||WILD RICE||BUCKWHEAT|