Is Corn a Vegetable?

Corn is a culinary and cultural staple for people across the globe.

Corn is available in several varieties (white, yellow, red, purple, and blue), each with a slightly different texture and flavor, and has multiple identities—a grain, a vegetable, or a fruit.

Corn or maize is a starchy vegetable that comes as kernels on a cob, covered by a husk.

Corn was first cultivated about 10,000 years ago from a wild grass called teosinte by farmers in southern Mexico. Natives of North and South America also grew corn by the name “maize.”

Corn is a favorite of summertime cookouts, available in yellow, white, or a combination of the two colors, and has a mildly sugary taste and is affordable for most people.

1. Indian or flint: Harder than sweet corn, available in red, white, blue, black, and gold, mainly used for fall decorations in the United States.
2. Dent corn: It has a dent in the top of each kernel, mainly used as animal feed and in some manufactured foods such as tortilla chips and grits.
3. Sweet corn: Consumed in several ways and available in local grocery stores.

According to the U.S. Department of Agriculture food database, one small ear of corn contains the following:

Corn is one of the most popular vegetables in the United States and can be consumed in different ways—often on the cob, as a side dish, or mixed with other vegetables.

Steamed and popped corn (a perfect snack for movie nights or parties) are two common ways to eat corn. Additionally, the following are a few ways to add corn to your diet:

• Dried and grounded into flour, becomes cornmeal for tortillas, chips, and crackers
• Boiled, steamed, roasted, or grilled corn on the cob
• A hearty addition to soups, stews, and casseroles
• Corn muffins or cornflakes
• Added to pasta, sandwiches, and salads
• Pickled corn

The potential health benefits of this versatile vegetable include:

1. Better gut health
   • Choosing corn and other whole-grain corn products rather than processed white flour helps improve your gut health.
   • Corn is higher in starch content than green leafy vegetables, such as spinach, kale, and broccoli.
2. Promotes digestive health
   • Corn is high in insoluble fiber, which is good for the gut and digestive health, and prevents constipation and stomach upset.
3. Prevents chronic diseases
   • It helps lower your chances of getting diseases such as cancer, heart disease, and type 2 diabetes.
4. Aids in weight loss
   • The fiber in corn helps you stay full for longer and prevents unhealthy snacking in between meals.
5. Protects against colon cancer
   • It feeds healthy bacteria in your digestive tract, which may help protect against colon cancer.
6. Prevents diverticulitis
   • Some studies suggest that people who eat more popcorn have a lower risk of getting a diverticular disease.
7. Works as an antioxidant
   • Corn is rich in vitamin C that helps protect your cells from damage and wards off diseases such as cancer and heart diseases.
8. Promotes eye health
   • Yellow corn is a good source of the carotenoids lutein and zeaxanthin, which are good for eye health and help prevent the lens damage that may lead to cataracts.
9. Enriched with nutrients
   • Though in smaller amounts, corn is rich in vitamins B, E, and K along with minerals including magnesium and potassium.
10. Contains plant pigments
    • Plant pigments are natural chemicals called phytonutrients that carry the antioxidants.

Similar to potatoes and peas, corn is a starchy vegetable, which means it has sugar and carbohydrates. Over consumption, large portion sizes, and adding fatty ingredients (butter and oil) may not only ruin its health benefits but also instead make it hazardous.

1. Raises blood sugar levels
   • The high sugar and carbohydrate content of corn (when consumed in excess) can raise your blood sugar levels.
2. Contains antinutrients
   • Antinutrients are compounds that keep the body from absorbing nutrients. Soaking corn can help remove many of them.
3. Contamination
   • A corn often gets contaminated by fungi that put off toxins called mycotoxins. Eating a lot of corn with these toxins puts someone at higher risk for certain cancers, liver problems, lung issues, and slowing of the immune system.
4. Endangers people with gluten intolerance
   • People who have celiac disease (a disorder that causes an autoimmune response when gluten is consumed) find that corn causes issues for them.
5. A flare-up for irritable bowel syndrome
   • Corn may also cause a symptom flare-up in people with irritable bowel syndrome.
6. Genetically modified
   • Scientists can change the deoxyribonucleic acid in corn to make it more resistant to drought or insects, or add more nutrients.