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A cross-section of an ear of corn, showing the cob. A corncob, also called corn cob or cob of corn, is the hard core of an ear of maize, bearing the kernels, made up of the chaff, woody ring, and pith. Corncobs contain mainly cellulose, hemicellulose, and lignin. [1]
Multicoloured kernels on a single corn cob. Corn kernels are the fruits of maize. Maize is a grain, and the kernels are used in cooking as a vegetable or a source of starch. The kernels can be of various colors: blackish, bluish-gray, purple, green, red, white and yellow. The kernel of maize consists of a pericarp (fruit
The cob is also purple in color. The pigment giving purple corn its vivid color derives from an exceptional content of a class of polyphenols called anthocyanins.Cyanidin 3-O-glucoside, also called chrysanthemin, is the major anthocyanin in purple corn kernels, comprising about 73% of all anthocyanins present.
Field corn is a North American term for maize (Zea mays) grown for livestock fodder (silage and meal), ethanol, cereal, and processed food products.The principal field corn varieties are dent corn, flint corn, flour corn (also known as soft corn) which includes blue corn (Zea mays amylacea), [1] and waxy corn.
Maize is a tall annual grass with a single stem, ranging in height from 1.2 m (4 ft) to 4 m (13 ft). [31] The long narrow leaves arise from the nodes or joints, alternately on opposite sides on the stalk. [31] Maize is monoecious, with separate male and female flowers on the same plant. [31]
Flint corn (Zea mays var. indurata; also known as Indian corn or sometimes calico corn) is a variant of maize, the same species as common corn. [1] Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint, hence the name. [2]
Baby corn (also known as young corn, cornlettes, child corn or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. It typically is eaten whole—including the cob , which is otherwise too tough for human consumption in mature corn—in raw, pickled, and cooked forms.
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