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Maize

Maize
Zea mays - Köhler–s Medizinal-Pflanzen-283.jpg
Illustration depicting both male and female flowers of maize
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Poales
Family: Poaceae
Subfamily: Panicoideae
Tribe: Andropogoneae
Genus: Zea
Species: Z. mays
Subspecies: Z. mays subsp. mays
Trinomial name
Zea mays subsp. mays
L.
Sweetcorn, yellow, raw
(seeds only)
Nutritional value per 100 g (3.5 oz)
Energy 360 kJ (86 kcal)
18.7 g
Starch 5.7 g
Sugars 6.26 g
Dietary fiber 2 g
1.35 g
3.27 g
Tryptophan 0.023 g
Threonine 0.129 g
Isoleucine 0.129 g
Leucine 0.348 g
Lysine 0.137 g
Methionine 0.067 g
Cystine 0.026 g
Phenylalanine 0.150 g
Tyrosine 0.123 g
Valine 0.185 g
Arginine 0.131 g
Histidine 0.089 g
Alanine 0.295 g
Aspartic acid 0.244 g
Glutamic acid 0.636 g
Glycine 0.127 g
Proline 0.292 g
Serine 0.153 g
Vitamins
Vitamin A equiv.
(1%)
9 μg
644 μg
Thiamine (B1)
(13%)
0.155 mg
Riboflavin (B2)
(5%)
0.055 mg
Niacin (B3)
(12%)
1.77 mg
Pantothenic acid (B5)
(14%)
0.717 mg
Vitamin B6
(7%)
0.093 mg
Folate (B9)
(11%)
42 μg
Vitamin C
(8%)
6.8 mg
Minerals
Iron
(4%)
0.52 mg
Magnesium
(10%)
37 mg
Manganese
(8%)
0.163 mg
Phosphorus
(13%)
89 mg
Potassium
(6%)
270 mg
Zinc
(5%)
0.46 mg
Other constituents
Water 75.96 g

Link to USDA Database entry
One ear of medium size (6-3/4" to 7-1/2" long)
maize has 90 grams of seeds
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Maize (/ˈmz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), also known as corn, is a large grain plant first domesticated by indigenous peoples in 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.

The leafy stalk of the plant produces separate pollen and ovuliferous inflorescences or ears, which are fruits, yielding kernels (often erroneously called seeds). Maize kernels are often used in cooking as a starch.

Most historians believe maize was domesticated in the Tehuacan Valley of Mexico. Recent research modified this view somewhat; scholars now indicate the adjacent Balsas River Valley of south-central Mexico as the center of domestication.

The Olmec and Mayans cultivated maize in numerous varieties throughout Mesoamerica, cooked, ground or processed through nixtamalization. It's believed that beginning about 2500 BC, the crop spread through much of the Americas. The region developed a trade network based on surplus and varieties of maize crops. Nevertheless, recent data indicates that the spread of maize took place even earlier. According to Piperno,


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