Corn Grain

Corn grain refers to the seeds of the corn plant, scientifically known as Zea mays. It is a staple food crop that is widely cultivated and consumed around the world. Corn grain is typically yellow or white in color and has a hard outer shell called the pericarp. Inside the pericarp, there are two main components of the corn grain:

1. Endosperm: This is the largest part of the corn grain and makes up about 82-85% of its weight. The endosperm is rich in carbohydrates and serves as the main source of energy for the growing corn plant.

2. Germ: The germ is the embryo of the corn grain and makes up about 10-14% of its weight. It contains essential oils, proteins, vitamins, and minerals. The germ is the part of the corn grain that can sprout and grow into a new corn plant.

Corn grain is used for various purposes, including human consumption, animal feed, and industrial applications. It can be processed into different forms such as cornmeal, corn flour, cornstarch, corn oil, and corn syrup. Corn grain is a versatile ingredient and is used in a wide range of food products, including bread, tortillas, cereals, snacks, and beverages.