Indian lettuce

Indian Corn or Maize (Zea mays) is a large grain plant first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.

History

Indian Corn has been a staple food for thousands of years in the Americas. It was first domesticated by indigenous peoples in Mexico about 10,000 years ago. The crop spread through much of the Americas and was widely cultivated in many parts of the world.

Cultivation

Indian Corn is a warm-season annual that is best planted after the soil temperature reaches 60°F, usually two or three weeks after the last frost in spring. Corn plants need about 1 to 1.5 inches of water a week, preferably from rainfall.

Uses

Indian Corn is used for a variety of purposes: it can be eaten fresh, canned or frozen, or dried for use in making popcorn or for use as a grain in cooking and baking. It is also used to make cornmeal, which is used in baking and to make polenta. Corn is also used in the production of high fructose corn syrup, a sweetener that is used in many processed foods.

Health Benefits

Indian Corn is a good source of dietary fiber and contains several vitamins and minerals, including vitamin C, thiamin, pantothenic acid, folate, dietary fiber, vitamin B6, niacin, and manganese.

See Also

• Corn
• Agriculture in India
• History of agriculture

References

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