Corn

Corn (or maize), a tall annual grain from the grass family, is a staple food and a key ingredient in many products, from tortillas and popcorn to animal feed and biofuels. Its a source of fiber, vitamins, and antioxidants, available in various colors and forms, including whole kernels, flour, and syrup. Key

Characteristics & Uses

Nutritional Value: A primary source of energy due to high starch content and a major source of vegetable protein. 

Varieties: Two main types are cultivated:

Winter Wheat: Sown in autumn, requires cold temperatures to develop, and becomes dormant in winter. 

Spring Wheat: Sown in spring, thrives in temperate regions, and has a higher protein content. 

Culinary Uses: Hard wheats are used for bread and pasta, while soft wheats are used in baking for cookies, cakes, and pastries. Whole wheat grain is also a good source of dietary fiber.