per 100 grams
Carbohydrates 18.7 g
Proteins 3.3 g
Fats 1.4 g
Water 76.1 g
Sugar 6.3 grams
Fiber 2 grams
Starch 5.7 grams
Trans Fats 0 ug
Cholesterol 5.7 ug
Ash 0.6 grams

Sweet Corn

86 Calories per 100g

Sweet corn, also known as “succotash corn” or “green corn”, is a variety of maize which has been cultivated and selected to produce larger, sweeter ears. It is a type of corn that is very popular in the United States and around the world. Sweet corn has a much higher sugar content than regular corn and is often eaten fresh, canned or frozen.

Originating in Central America, sweet corn was first brought to the New World by Christopher Columbus and other Spanish explorers in the late 1500s. Over the years, farmers and plant breeders have worked to develop new varieties with improved sweetness and improved crops. Today, sweet corn is one of the most popular vegetables in the U.S., where more than 80 percent of the crop is produced for fresh-market consumption.

To understand what sweet corn is, it’s important to understand corn as a whole. Also known as maize, corn is an ancient grain and one of the first crops grown in the Americas. Native Americans harvested and cultivated more than several thousand different varieties of corn, each with its own color, texture, flavor, and hardiness for different climates and soil types.

Traditional field corn, which you might find in a can of creamed corn, is typically small and starchy and has been bred to produce high yields. Sweet corn, on the other hand, is larger and sweeter than field corn and is bred specifically for human consumption. Sweet corn must be picked at just the right moment as soon as the sugars turn to starch. If not, the kernels become tough and brittle, making them inedible.

When raw, sweet corn has a mild sweetness and crunch. Once cooked, the sugars in the kernels caramelize and the flavor deepens and becomes more intense and sweet. Sweet corn is best when freshly picked and cooked, however, it can also be frozen or canned. Sweet corn is served steamed or boiled and is used in many dishes such as succotash, creamed corn, cornbread, and creamed soups. It can also be used in stews, salads, salsas, and casseroles.

The sweet corn plant itself is a tall, leafy annual that takes about eighty days to harvest from planting and is a versatile, easy-to-grow crop suitable for home gardeners. Sweet corn plants are usually planted in rows that are about a foot and a half apart. A single ear of sweet corn usually contains about 800 kernels, each individually wrapped in its own husks.

Sweet corn is incredibly nutritious and contains vitamins A, B, C, E and K. It is also rich in potassium, zinc, and folate and is a great source of dietary fiber. Sweet corn is also high in antioxidants, which can help protect against cancer and other chronic diseases. When consuming sweet corn, be sure to avoid over-cooking it as this can cause it to lose some of its nutritional value.

In conclusion, sweet corn is a variety of maize which has been cultivated and chosen to produce larger, sweeter ears. It has been around for centuries and is still popular today, both in the United States and around the world for its distinct taste, sweet aroma, and nutritional value. Sweet corn is often enjoyed fresh, frozen, or canned, and is used in a variety of dishes from succotash to casseroles. Sweet corn contains many vitamins and minerals, as well as plenty of dietary fiber, making it an excellent addition to any meal.