Corn was first cultivated in North America over 7,000 years ago by the Aztecs in today's Mexico, according to the Camp Silos website. In 2010, corn serves as the number-one field crop in the United States, with most of it grown in Iowa, Nebraska, Minnesota and Illinois. While a large portion of corn feeds livestock or is made into the sweetener high-fructose corn syrup, many people around the world enjoy fresh corn on its own or as a delicious accompaniment to entrees.
Types
There are several different varieties of corn, including Indian corn and field corn, but sweet corn is the only type we eat raw or cooked off the cob. Sweet corn is so named because it contains more sugar and has a sweeter taste than either Indian corn, also known as flint corn, or field corn, also known as dent corn. The kernels of Indian corn are hard and vary in color, and Indian corn is often used as a decoration. Field corn is used to feed livestock.
Servings and Calories
A small ear of fresh raw corn -- approximately 5 to 6 inches in length -- has about 60 calories. A 1/2-cup serving of raw corn off the cob has about 67 calories. Corn has more calories than most typical vegetables but is still considered a low-calorie food item. Many vegetables, such as broccoli and green beans, have about 25 calories in a 1-cup raw serving.
Carbohydrates, Protein and Fat
A small ear of corn has 13 g of carbohydrates, 2 g of dietary fiber, 2 g of protein and 1 g of fat. Corn's higher carbohydrate content classifies it as a starchy vegetable, which is also the reason for its higher calorie content. The dietary fiber in corn can help you control your weight. Fiber in food takes longer to digest, increasing satiety and decreasing hunger.
Vitamins and Minerals
Corn is naturally sodium free and a good source of vitamin C, according to the Fruits and Veggies More Matters website. As an essential nutrient, vitamin C promotes the synthesis of collagen, a structural protein found in skin, tendons and ligaments. Vitamin C is also a major antioxidant, protecting cells from free radical damage, which may help decrease your risk of heart disease and some cancers.
Selection and Preparation
When at the grocery store, look for fresh ears of corn with green husks, fresh silks and tight rows of kernels. Store your raw corn in the husk in your refrigerator and eat within one to two days after bringing home.
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