Tag: Cooking with corn

Yellow corn contains significantly more beta-carotene, a precursor to vitamin A, than white corn. This primary nutritional difference is a key factor when considering which is better, yellow or white corn rice, but flavor, texture, and other health benefits also play a role in your final choice.

Native American civilizations in the Southwest and Mexico have cultivated distinct corn varieties for centuries. But is there a difference between blue corn and white corn beyond their obvious pigment? These varieties differ significantly in flavor, texture, nutritional composition, and how they are best used in the kitchen.

Despite the reputation of many corn-based products, fresh corn on the cob is a minimally processed food, while other forms exist on a wide spectrum of processing. The answer to 'is corn considered a processed food?' depends entirely on its preparation and form.

According to the Food and Agriculture Organization of the United Nations, maize (corn) and wheat are the two most produced cereal grains in the world, yet despite this, a common misconception persists: is corn part of wheat? The answer is a definitive 'no'—they are distinct species within the same broader plant family, like cousins rather than siblings.