Sweet corn

Corn on the cob

Sweet corn or sweet corn ( Zea mays Saccharata Group) is a corn variety that very late loses its sweet taste when ripe and shows no pronounced taste mealy share. A well-known variety of corn is golden bantam .

Most of the maize varieties grown as fodder maize in Europe begin to take on a floury taste at the end of milk ripening , which becomes the flour taste of the matured maize until the dough is ripe. The sweet corn, on the other hand, retains the sweet taste of the milk-ripe maize with a decreasing tendency until the dough is ripe. The stem pulp of sweet corn also contains sugar, but this is the case with almost all types of maize (the stem pulp serves as an energy store for the corn development).

The ripened sweet corn no longer contains any sugars in the grain and its grains are just as rich in flour as those of other types of corn.

ingredients

100 g sweet corn contain:
Calorific value	carbohydrates	water	fat	potassium	Calcium	magnesium	vitamin C
369  kJ (87  kcal )	16 g	75 g	1.0 g	290 mg	2 mg	27 mg	12 mg

swell

1. ↑ Souci / specialist / herb. German Research Institute for Food Chemistry, 5th edition, 1994, ISBN 978-3-88763-027-0