Maize

Description
Maize is the most important cereal in the world after wheat and rice. It is, unique among
cereals. The grains are borne in separate inflorescence, which are completely enclosed as
modified leaf sheaths or husks, so that it is incapable of dispersing its sheets. The corn is at its
best when it is well filled but yet soft and tender. The tender maize is chiefly liked for its high
sugar content. It has more sugar than any other corn. So the maize is called sweet corn.
Origin and Distribution
The name maize is derived from an Arawak-Carib word mahiz'. The early American
civilization were based on this crop, which made settled life possible in Mexico and Central
America. Within a comparatively short time of the discovery of America, maize spread
widely throughout the World and became an important source of carbohydrate food for the
poorer countries.
Maize*
Food Value Minerals and Vitamins
Moisture 14.9% Calcium 10 mg
Protein 3.6% Phosphorus 348 mg
Fat 1.5% Iron 2 mg

Vitamin C
Fibre 0.5%
Small amounts of Vitamin B
Complex
Minerals 2.7%
Carbohydrates 66.2%

100%
Calorific Value - 342
*Values per 100 gms edible portion
Natural Benefits and Curative Properties

The bread made from the maize flour is nutritious and palatable. It can be digested without
difficulty. Taken at intervals, this bread helps to keep the colon clean. The dextrose produced
from maize is used extensively in medicine.
Constipation
Popcorn, made by heating the small grains, is a wholesome cereal food and is easily digested.
It has everything in the original grains of corn content. It is not fattening and practically starch
free as in the process of popping, its starch is converted into dextrine and intermediate
carbohydrates, a digestive product, which is easily assimilable. It is laxative and provides bulk
to faeces. It also promotes peristalsis i.e. wave like movement by its tendency to absorb
moisture. It is therefore, valuable food in constipation.
Uses
Maize is prepared and consumed in various ways. It is usually ground and pounded. The meal
may be boiled, baked or fried. The whole grain may be boiled or roasted and it may be
fermented. Maize meal can be cooked with water to provide a thick mush or dough. It may be
cooked with water to provide gruel, porridge or soup. Cornbread is made by mixing the meal
with wheat flour. Immature cobs preferably sweet corn, are boiled and eaten as corn on the
cob or the grain may be removed and eaten as a vegetable, or it may be canned. More mature
cobs are roasted.
Wheat Nutrients
Carbohydrate
Complex Carbohydrate--Wheat flour is a good source of complex carbohydrate, the most
efficient source of energy available to the human body.
Fiber
Fiber is the undigestible carbohydrate in food which acts like a broom to sweep out the
digestive tract. One slice of whole wheat bread contains 1.5 grams of dietary fiber; one slice
of white bread contains 0.5 grams.
Protein
Wheat foods are moderate sources of incomplete protein. This means that while wheat and
other cereal grains may contain all eight of the amino acids necessary for good health, not all
eight are found at adequate levels. However, combining wheat or other cereal grains with
animal proteins or legumes makes the grain protein complete. Within the cereal group, wheat
contains more protein than rice or corn.
Fat
Fats account for 2 to 23 percent of wheat foods, although wheat alone contains very little fat.
Most often, the fat content in wheat foods results from fat added inproduction, such as the oil
or shortening found in many baked or fried wheat foods. Bread and pasta products are low
Other Vitamins And Minerals
Thiamine--One of the essential B
Niacin--A B-vitamin essential for the efficient use of protein by the body. Wheat foods are a
good source of niacin.
Iron--Vital to nutrition. Wheat foods are a reliable source of iron for normal dietary needs.
Zinc--Important for skin healing and growth properties. Wheat foods are a good source of
zinc.
Riboflavin--Essential for growth and good vision. Wheat foods are a fair source of riboflavin.
Trace Minerals--Wheat foods are a good source of selenium and magnesium, nutrients
essential to good health.
Did you know?.?

1.A bushel of wheat weighs about 60 pounds.
2.A bushel of wheat yields approximately 42 pounds of white flour or 60 pounds of whole
wheat flour.
3.A bushel of wheat makes about 70 to 73 one-pound loaves of white bread. Recipes for
whole wheat breads differ, therefore the number of one-pound loaves of whole wheat bread
from a bushel of wheat varies.
Wheat is used in numerous products including bread, cakes, cereals, some brands of licorice,
pasta and tortillas - to name a few. U.S. consumers eat 146 pounds of wheat per year, which is
still well below the recommended consumption of six to 11 servings per day.
Grain products are generally low in fat, and are rich in fiber and complex carbohydrates
(starches).
Complex Carbohydrates provide our best source of energy and contain less than half the
calories of fat. That's why you can carb up and slim down.
Insoluble fiber aids in weight control if high-fiber foods are substituted for high-fat, high-
calorie foods. It also helps lower the risk of some cancers.
Eating more soluble fiber may lower blood cholesterol in some people when eaten as part of a
low-fat diet.

Maize

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Description

Origin and Distribution

Food Value Minerals and Vitamins

Moisture 14.9% Calcium 10 mg

Protein 3.6% Phosphorus 348 mg

Fat 1.5% Iron 2 mg

Minerals 2.7%

Calorific Value - 342

*Values per 100 gms edible portion

Natural Benefits and Curative Properties

Did you know?.?

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