Sweetcorn Nutrition facts
Sweetcorn
Sweet corn is a specialty maize species that differ genetically from the field maize. Its kernels are tender, delicious, and eaten as a vegetable in many cuisines worldwide. In contrast to the traditional field corn, sweet corn crops are harvested while their corn-ears have just attained the milky stage. The cob is either used immediately or frozen for later use since its sugar content turns quickly into starch.
Corn is native to the Central Americas which then introduced to the rest of the world through Spanish explorers. Sweetcorn differs genetically from the field maize by mutation at the sugary (su) locus.
The crop has achieved major success as one of the important commercial cash crops in many tropical and semi-tropical countries, including the USA. Scientific name: Zea mays var. saccharata.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 86 Kcal | 4% |
| Carbohydrates | 18.70 g | 14% |
| Protein | 3.27 g | 6% |
| Total Fat | 1.35 g | 7% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.0 g | 5% |
| Vitamins | ||
| Folates | 42 µg | 10.5% |
| Niacin | 1.770 mg | 11% |
| Pantothenic acid | 0.717 mg | 14% |
| Pyridoxine | 0.093 mg | 7% |
| Riboflavin | 0.055 mg | 4% |
| Thiamin | 0.155 mg | 13% |
| Vitamin A | 187 IU | 6% |
| Vitamin C | 6.8 mg | 11% |
| Vitamin E | 0.07 mg | <1% |
| Vitamin K | 0.3 µg | 2% |
| Electrolytes | ||
| Sodium | 15 mg | 1% |
| Potassium | 270 mg | 6% |
| Minerals | ||
| Calcium | 2 mg | <1% |
| Copper | 0.054 mg | 6% |
| Iron | 0.52 mg | 6.5% |
| Magnesium | 37 mg | 9% |
| Manganese | 0.163 mg | 7% |
| Selenium | 0.6 µg | 1% |
| Zinc | 0.46 mg | 4% |
| Phyto-nutrients | ||
| Carotene-ß | 47 µg | -- |
| Carotene-α | 16 µg | -- |
| Cryptoxanthin-ß | 115 µg | -- |
| Lutein-zeaxanthin | 644 µg | -- |