The birthplace of corn - where did it spread around the world

The birthplace of corn is the American continent, more precisely, Southern Mexico and Guatemala. Corn is a tall annual herb with a developed root system. Some specimens reach a height of 6 m.

Domestic gardeners often cultivate varieties with grains of bright yellow or white color. In particular, these varieties include sugar corn. For food, grain of milky-wax ripeness is used in many types: fresh, frozen, dried and canned.

The homeland of sugar corn is Central America. It was brought from Mexico to Europe about 400 years ago. They call it maize, cob, Turkish millet, whale.

In terms of taste and nutritional properties, in terms of the content of a complex of vitamins, sweet corn is one of the leaders among vegetable crops.

Corn is used in many dishes. Freshly harvested ears are boiled before use. Canned, frozen and dried sweet corn is popular as a side dish for meat dishes; it is also used in soups, mashed potatoes, pancakes, and baked goods. Corn oil, which is close to sunflower oil in chemical composition and nutritional value, is also in demand, mainly in ready-made mixtures for baby food, in confectionery. Corn is indispensable in the manufacture of grape sugar, starch.

The medicinal properties of corn are also well researched. Preparations from her stigmas calm the nervous system, especially in old age, and are also used for obesity as a means of reducing appetite and activating metabolism.