MAIZE: IT’S INTRODUCTION, NUTRITIONAL IMPORTANCE AND HEALTH

INTRODUCTION:
Maize, Zea mays, is an annual grass in the family Poaceae and is a staple food crop grown all over the world. The maize plant possesses a simple stem of nodes and internodes. A pair of large leaves extend off of each internode and the leaves total 8–21 per plant. The leaves are linear or lanceolate (lance-like) with an obvious midrib (primary vein) and can grow from 30 to 100 cm (11.8–39.4 in) in length. The male and female inflorescences (flower bearing region of the plant) are positioned separately on the plant. The male inflorescence is known as the ‘tassel’ while the female inflorescence is the ‘ear’. The ear of the maize is a modified spike and there may be 1–3 per plant. The maize grains, or ‘kernels’, are encased in husks and total 30–1000 per ear. The kernels can be white, yellow, red, purple or black. Maize is an annual plant, surviving for only one growing season and can reach 2–3 m (7–10 ft) in height. Maize may also be referred to as corn or Indian corn and is believed to originate from Mexico and Central America.

NUTRITIONAL VALUE:
Maize provides approximately 1400 Kcal/100 g (on a dry basis) of energy that is sufficient to maintain the equilibrium. This energy is also used to perform different types of physiological task. Maize or corn can be consumed as a source of energy in the form of breakfast cereals as cornflakes, chapattis, tortillas, etc.

Maize also contains an appreciable amount of fat content that helps in the carrier of fat soluble vitamins A, D, E and K. The presence of fat in maize or corn is responsible for much of the texture and flavour of food. Thus it helps in increasing the palatability. The fat content beneath the skin known as the subcutaneous fat also serves as an insulating material for the body and is effective in preventing heat loss. Moreover, fat content also acts as a body reservoir for energy conservation purpose.

NUTRITIONS FACTS:
∙ Calories: 96
∙ Water: 73%
∙ Protein: 3.4 grams
∙ Carbs: 21 grams
∙ Sugar: 4.5 grams
∙ Fiber: 2.4 grams
∙ Fat: 1.5 grams

Carbohydrate
Like all cereal grains, corn is primarily composed of carbs.
Starch is its main carb, comprising 28–80% of its dry weight. Corn also provides small amounts of sugar (1–3%). Sweet corn, or sugar corn, is a special, low-starch variety with higher sugar content, at 18% of the dry weight. Most of the sugar is sucrose

Fiber
Corn contains a fair amount of fiber.

One medium bag (112 grams) of cinema popcorn boasts approximately 16 grams of fiber. This is 42% and 64% of the Daily Value (DV) for men and women, respectively. While the fiber content of different types of corn varies, it’s generally around 9–15% of the dry weight

Protein
Corn is a decent source of protein.

Depending on the variety, the protein content ranges from 10–15% .
The most abundant proteins in corn are known as zeins, accounting for 44–79% of the total protein content.

Vitamins and minerals
Corn may contain a fair amount of several vitamins and minerals. Notably, the amount is highly variable depending on the corn type.

In general, popcorn is rich in minerals, whereas sweet corn is higher in many vitamins. Popcorn
This popular snack boasts several vitamins and minerals, including:

∙ Manganese. An essential trace element, manganese occurs in high amounts in whole grains, legumes, fruits, and vegetables. It’s poorly absorbed from corn due to this vegetable’s phytic acid content.
∙ Phosphorus. Found in decent amounts in both popcorn and sweet corn, phosphorus is a mineral that plays an important role in the growth and maintenance of body tissues.

∙ Magnesium. Poor levels of this important mineral may increase your risk of many chronic illnesses, such as heart disease.

∙ Zinc. This trace element has many essential functions in your body. Due to the presence of phytic acid in corn, its absorption may be poor.

∙ Copper. An antioxidant trace element, copper is generally low in the Western diet. Inadequate intake may have adverse effects on heart health.

HEALTH BENIFITS

Regular whole-grain intake may have a number of health benefits.

1. Reduces the risk of Anaemia
2. Energy Enhancer
3. Miracle for those underweight
4. Lowers Blood Sugar & Cholesterol
5. Helpful during Pregnancy

CONCLUSION
Corn is one of the most widely consumed cereal grains.

As a good source of antioxidant carotenoids, such as lutein and zeaxanthin, yellow corn may promote eye health. It’s also a rich source of many vitamins and minerals.

For this reason, moderate consumption of whole-grain corn, such as popcorn or sweet corn, can be an excellent addition to a healthy diet.