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The Official FFA Colors: National Blue and Corn Gold (worn on the Official FFA jackets). [24] The FFA Emblem: Cross section of the ear of corn: represents unity. Wherever you live in the United States, corn is grown everywhere. Rising Sun: signifies progress. It represents that tomorrow will always bring a new day.
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]
Three unripe ears (of barley, wheat, and rye): each has many awns (bristles) An ear is the grain-bearing tip part of the stem of a cereal plant, such as wheat or maize (corn). [1] It can also refer to "a prominent lobe in some leaves." [2] The ear is a spike, consisting of a central stem on which tightly packed rows of flowers grow.
The serving size of corn is either one medium ear of corn on the cob or one-half cup of cooked kernels (fresh, frozen, or canned), says Natalie Rizzo, registered dietitian and nutrition editor for ...
Most of the corn grown in the United States today is yellow dent corn or a closely related variety derived from it. [2] Dent corn is the variety used in food manufacturing as the base ingredient for cornmeal flour (used in the baking of cornbread), corn chips, tortillas, and taco shells. It is also used to make corn syrup.
Iowa farmer Caleb Hamer grabbed his phone and dialed a local corn buyer this week, eager to sell his grain as prices climbed to their highest level in more than a year. Farmers across the Midwest ...
FFA Expo hours are noon to 4 p.m. Oct. 23; 8 a.m. to 4 p.m. Oct. 24; and 8 a.m. to 3 p.m. Oct. 25. The FFA Shopping Mall is open to the public and will have badges available for purchase ...
Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob. [1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving.