Tag: Corn

According to the USDA, whether corn is classified as a vegetable or a grain depends on its harvest maturity. This critical piece of information helps answer the query, "Are rice and corn in the same food group?", as both are primarily considered grains but with an important culinary and dietary nuance that affects their classification.

A significant portion of corn's total protein content, sometimes exceeding 50%, is made up of a class of proteins known as zeins. But what is the main protein in corn, and why is this nutritionally important? The answer lies in understanding the composition and quality of this specific protein.

Over 90% of the corn and soy grown in the United States is genetically engineered. This widespread use of major commodity crops is a primary reason why does cereal have bioengineered ingredients, impacting many common processed foods and breakfast staples.

According to the Mayo Clinic, drinking water with or after a meal does not interfere with digestion and is, in fact, beneficial for nutrient absorption and preventing constipation. This dispels the widespread myth that you should not drink water after eating boiled corn.

According to the U.S. Department of Agriculture, it is very likely you are eating foods and food products that are made with GMO ingredients. Understanding what foods are made with GMO ingredients helps consumers make informed decisions about their purchases, from fresh produce to processed goods found on store shelves.

According to the USDA, an estimated 85% of corn is used for animal feed and bioethanol production, but its processed derivatives have become ubiquitous in the human food supply. This ubiquity raises a critical question for many health-conscious consumers: is processed corn unhealthy?

Approximately 86% of corn grown in the United States and Canada is genetically modified. When considering what corn does to your gut, it's important to understand this common food is rich in both soluble and insoluble fiber, which can have complex and varying impacts on digestive health.

Historically, certain populations that relied heavily on untreated corn as a dietary staple developed pellagra, a disease caused by niacin deficiency. This fact, observed over generations, raises the important question: Does corn have niacin, and if so, why does a diet of untreated corn sometimes lead to nutritional problems? The answer lies in the unique way the vitamin is bound within the corn kernels, and the traditional processing methods used to unlock it.

Historically, regions relying heavily on untreated corn as a staple faced outbreaks of pellagra, a disease caused by niacin deficiency. While corn contains niacin, the vitamin is bound and largely unavailable for the body to absorb. Understanding this nutritional paradox is key to answering if corn is a truly good source of niacin.

According to nutritional data, tortilla chips contain a significant amount of starch, with some figures indicating over 60 grams per 100-gram serving. The primary ingredient is corn, a grain rich in starch, making it a fundamental component of every chip. The characteristic crispy texture and satisfying crunch are a direct result of how this starch is processed during manufacturing.