For a large number of millions of people in the world, mainly in the regions of Africa and Central America, white corn ( Zea mayz , by its scientific name) is a fundamental part of human nutrition. Corn began to be cultivated around 10,000 years ago but it was not until 1920 that white corn became the important food that it is today.
It is estimated that this variety represents around 20% of the total corn production in the world. Although in the highland tropical zones the percentage of white corn sown exceeds even those of yellow corn. In addition to being widely used in human nutrition, it is currently gaining acceptance in animal feed mainly in that of birds since it has an effect on them of turning their meat whiter and because of that it is more accepted by consumers.
The price of white corn is usually a little above that of yellow corn because if production is lower and is almost always intended for domestic consumption, that is why when importing from some region is more expensive because it only goes to the sale the surplus, in some places it even surpasses the 3500 dollars the ton. Today we invite you to know with us detailed information about this grain and how many things you can do with it.
CHARACTERISTICS OF WHITE CORN
As main characteristics we can mention that it has a stem similar to bamboo for its shape, it is widely used in animal feed, its leaves are elongated designed to introduce the water in the stems and is right there between the leaf and the stem where it is formed Cob.
In its flowers it has the two gametes, identified in them by the coloration since the feminine ones and the masculine ones do not have the same color, they are fertilized by small insects that pollinate the flowers, also the wind can play a fundamental role.
As you can appreciate from the biological and genetic point of view, white corn is very similar to yellow.
The most notable difference is its appearance
because in white corn there are no carotin oil pigments that cause the color of yellow grain, hence the white coloration of this type of corn.
The conditions of production and methods of cultivation are largely identical.
WHAT IS WHITE CORN USED FOR?
Most of the white corn that is produced in the world is consumed directly as food and small quantities are destined for other uses.
White corn is eaten in different ways, which vary from one region to another and even within the same region.
In Africa, meals prepared with corn are usually boiled or cooked while in the Americas they are baked or fried.
The two types of white corn, toothed and crystalline are associated with certain types of food products.
The toothed corn is soft and floury and it is used mainly to make
soups and porridges.
On the other hand, the crystalline lens, which has a hard endosperm, is basically used for porridges or for a type of "couscous" that replaces rice or wheat couscous from some African countries.
Among its uses we can also find
obtaining flour for making bread
,
tortillas
and other dishes.
Nutritionally it is an excellent food although you should not abuse much of its consumption as it can contribute to weight gain.
WHITE CORN AND ITS PROPERTIES
As for the properties, the similarities between white and yellow corn also persist.
Next we show you a table with the composition in 100 grams of this variety of corn.
Water 9.03 gr
Calories 365kcal
Grease 3.78 gr
Protein 9.34 gr
Carbohydrates 76.02 gr
Fiber 9.6 gr
Potassium 298 mg
Match 223mg
Iron 7.21 mg
Sodium 5 mg
Magnesium 0.48 mg
Calcium 110 mg
Zinc 0.7 mg
Selenium 1.5 mg
Vitamin B1 (Thiamine) 1.42 mg
Vitamin B2 (Riboflavin) 0.75 mg
Vitamin E 0.25 mg
Niacin 9.8 mg
WHITE CORN FLOUR
Corn flour is the more or less fine powder that is obtained from the grinding of the dry grain of corn, in some places the flour is also obtained by piling the grain into a pylon. White corn flour has some advantages over other cereal flours such as wheat, barley or oats.
Among them we can mention that it does not have gluten, being suitable for people with celiac disease or gluten intolerance. For this reason we can use this flour to make a series of dishes that are suitable for this type of sick. In addition, white corn flour is a good source of carbohydrates, minerals, vitamins,monounsaturated fatty acids which contribute to lower cholesterol . It has a high content of fibers which help prevent constipation and other intestinal problems.
Another benefit of this white corn flour is that it is very nutritious.It is used as a food ingredient, being present in the composition of some breads and in the elaboration together with other flours of confectionery products. It helps to increase the texture of the cakes and gives them sugars that are very appetizing for consumers. In some countries such as Argentina, Costa Rica and Uruguay it is also used to make the gofio roasting it.
It is important to know that the white corn flour of all varieties of the grain should be well preserved, preferably in dry places, fresh and with little incidence of light.This is because if a decomposed flour is consumed far from obtaining benefits from it, very severe health damage can be obtained as a result of the waste substances left by fungi, such as those of the Aspergillus genus.
These substances have been shown to be very harmful to health, both in people and animals because of their toxic effects on the nervous and immune systems, and also favor the formation of cancer in the liver.
HOW TO COOK DRY WHITE CORN?
To cook dried white corn grains, they must first be soaked in a very mild solution of bleach or lime, until they split or expand. Then the cooking process is carried out leaving the grain with a more spongy and chewy texture than normal grains, and with a less sweet flavor. You can keep dried white corn kernels after cooking and then use them in soups, stews, stews or as a side dish.
We await your comment on the magical white corn kernel and share this article with your friends so that they too can get to know it and enjoy its exquisiteness.
Read More Article Like This From Benefits Of Corn
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