In the early days, the name Corn was used by the United States and Canada for any grain but eventually, the term evolved to designate a particular grain, one known on other parts of the world from which it had its earliest beginning– maize. Corn is used as cornmeal. Cornmeal, which made of corn flour, plays a vital role in the staple diets of many countries around the world. It even replaces wheat in some countries to make bread as aa main ingredient. Examples are Mexican tortillas, atole and other dishes. But beyond the corn’s superior taste is the fact that it is packed full of vitamins and minerals. An ear of corn contains protein, vitamin A, thiamine, niacine, folate, vitamin C, iron, magnesium, potassium, carbohydrates, natural sugar and dietary fiber.
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