Description

• Source of fiber: The grain is high in dietary fiber, which promotes healthy digestion and supports gut health.
• Rich in antioxidants: Corn contains antioxidants like lutein and zeaxanthin, which are known to promote eye health.
• Vitamins and minerals: It is a good source of essential vitamins and minerals, including B vitamins (especially folate and niacin), magnesium, and potassium. Traditional Indigenous methods of preparation, like nixtamalization, can increase the bioavailability of certain vitamins, such as niacin.
• Naturally gluten-free: Unlike other cereals such as wheat, corn flour is naturally gluten-free and can be used to make baked goods and doughs like masa. 

• Sweet corn: Harvested at the “milk stage” before the sugars convert to starch, this variety is tender, juicy, and perfect for eating on the cob, adding to salads, or using in soups.
• Dent corn (or field corn): Characterized by a dent in the crown of the kernel, this type is used primarily for animal feed and for manufacturing processed foods like corn syrup.
• Popcorn: A special type of flint corn with a hard, moisture-resistant shell. When heated, the moisture creates pressure, causing the kernels to explode into a fluffy snack.
• Flour corn: With soft, starchy kernels that are easy to grind, this is an important source of corn flour for tortillas, baked goods, and other foods.
• Flint corn (or Indian corn): Known for its hard outer shell and kernels in a variety of vibrant colors, it is often used for decoration and in traditional dishes.