Ever wondered, is corn a vegetable or a grain? The truth is in its origin. Corn has been in society for over 10,000 years and is one of the leaders in commercial agriculture, feeding nearly every nation in the world.
Deciding if corn is a vegetable is not that difficult to figure out if you know where to look. If assessed botanically, corn is considered to be a grain and not a vegetable. There are over 200 varieties of corn and they are all considered to be a grain and not a vegetable.
Corn Nutrition
In a half-cup of cooked corn there are approximately 90 calories and less than one gram of fat. Corn contains a trace amount of naturally occurring sodium, vitamin A, vitamin C, calcium, iron and a small amount of fiber and sugars. The naturally occurring sugar makes the carb count more than leafy green vegetables. Many people leave corn off the dieting menu because it is considered more sugary than other grains and vegetables.
Americans consume nearly 20-25 pounds of corn each year and it is considered one of the most popular vegetables. But, remember, corn is not a vegetable, but a grain. Corn is sweet due to its naturally occurring sugars, which puts it high on the glycemic index and according to the American Diet Lexicon, corn is the most unhealthy grain available. This is true but a little overstated because corn’s sugars occur naturally and are not man-made.
How to Select Corn
When selecting corn at the market or grocery store, it is important to make sure that the husks are green in color. The husks should be tight and fresh looking, not wilted and loose fitting around the corn. You can pull the husk open to examine the corn inside and make sure that it looks healthy and ready to cook. Large kernel sizes are typically a sign of over-maturity, while small kernels are a sign of under-maturity.
Look for corn husks that are stored in a cool and dry place. The grocery store typically offers these kinds of elements. When corn is stored in a warm environment, the natural occurring sugar content in the corn can be converted to starch, which causes the corn to be less sweet when eaten. Starchy corn can have a bittersweet taste that is not favorable.
Corn Storage
Corn should always be kept in the refrigerator unless canned or being cooked. Refrigeration helps keep the corn viable and retain its vitamins and sugars. If you purchase un-husked corn, you should keep the corn in the husk up until time to be used. By keeping the corn in the husk it will remain moist and fresh until it is cooked.
Sweet corn should be used immediately and not put away in the refrigerator for days. With corn, the sooner the better is typically a good rule of thumb. Corn remains full and of good texture when it is stored in the refrigerator once you bring it home or cooked right away.
