What is corn - is it a fruit, a cereal or a vegetable: let’s understand the issue and study the queen of the fields in more detail

Corn is a widely cultivated plant. In terms of consumption volumes in the world, only wheat and rice can compete with it. Mexicans are the record holders in corn consumption: one resident of this country eats about 100 kg per year. A familiar crop raises many questions: is corn a fruit or a vegetable, is it a legume or not, and where does it come from? You will learn about everything from our article.

What is corn

Corn is a herbaceous plant with a developed root system and can reach up to 4 m in height. Scientists believe that this is one of the most ancient grain plants.

Fruit, vegetable, grain or legume?

To understand what corn is - a vegetable, fruit, cereal or bean, it is necessary to understand in detail what exactly is meant by all these concepts.

Vegetable is a culinary term for the edible part of plants. These can be leaves like lettuce, stems (celery), roots (beets) and flowers (cauliflower). The main thing is that these parts do not have seeds.

Fruit is an edible fruit. Serves for the formation, protection and distribution of seeds contained in it.

Cereals belong to the class of monocotyledonous plants that have a number of characteristic features:

• fibrous root system;
• long and narrow leaves;
• small, inconspicuous flowers collected in a spike;
• fruit of the grain.

Beans (legumes) are dicotyledonous plants with common features such as:

• taproot system;
• bilateral (rather than radial) symmetry of the flower;
• bean fruit (dry, usually multi-seeded, with two valves that open after ripening; seeds grow on these valves).

From the point of view of consumption, corn can be considered a fruit, since its grains are used for this purpose. In terms of appearance, corn belongs to the cereal family.

Biological description

Sweet corn, otherwise known as maize (lat. Zea mays) is a herbaceous annual cultivated plant that belongs to the genus Corn of the Cereals family.

The root system is fibrous, well developed, going 1-1.5 m deep. Aerial roots are formed in the lower part of the stem, which additionally nourish the plant and help prevent lodging.

The stem is erect, knotty, up to 4 m high and up to 7 cm in diameter. The internal cavity is filled with a loose substance, parenchyma. The leaves are large, straight, can reach 1 m in length and up to 10 cm in width. The venation is parallel. The bases of the leaves are tubes that enclose the stem, the so-called sheaths.

The flowers are unisexual, located on the same plant. The female ones are collected in cobs, surrounded by wrappers like leaves. A bunch of long pistils emerge from the top of the involucre, to which the wind carries pollen from the male flowers located in panicles at the top of the stem. This is how fertilization occurs and fruits are formed.

The shape of the fruits (kernels) is unusual for cereals. They are round or cubic. They are arranged in dense rows on the cob. Sizes, shape, color may vary among different varieties.

Brief history of origin

Based on studies of starch microparticles from grains and fossil plants, American scientists have determined that corn (more precisely, its wild ancestor teosinte) was domesticated about 8,700 years ago in southern Mexico.Ancient corn cobs were no more than 3-4 cm in length.

From the 15th century BC. maize began to spread throughout Mesoamerica. New growing conditions led to an increase in the number of varieties in the 12th-11th centuries BC.

The ancient Mayans grew different varieties of corn, differing in cob size, yield and ripening time. Maize had the status of a sacred plant for the Indians. The Aztec religious system included the god of corn, Centeotl.

In the 15th century, corn was brought to Europe by Columbus. The Russians learned about corn during the Russian-Turkish wars for Crimea.

Etymology

The Latin word Zea has Greek roots. This was the name of one of the varieties of wheat widespread in the Bronze and Middle Ages in Europe. In most European languages, the plant retained its Indian name maize. It has common roots with the word mahiz, which meant corn in the Taino Indian language.

In Russian the name corn is used. The origin of this word is associated with the existence in some Slavic languages ​​of similar words with the meaning “curly”. According to another version, corn is a derivative of the Romanian cucuruz, which means “fir cone.” There is also an opinion that the Russian word corn is related to the Turkish kokoros (corn stalk).

Kinds

The entire variety of corn varieties is divided into 9 botanical groups, which differ in the structure of the cob and the shape of the grain.

1. Siliceous (Zea mays imdurata) is one of the most popular varieties. The plants are distinguished by a small number of leaves, powerful tall stems, and massive ears. The grains are round in shape, wrinkled, white or yellow in color, and consist of 70-80 solid starch. This corn is used to produce grain.It is used to produce flakes and sticks.
2. Dentoform (Zea mays indentata). This group includes late-ripening, productive varieties. The plants are sparsely leafy, have a strong stem and large ears. The grains are large, elongated, with a characteristic dent that makes the fruit look like a tooth. Dental corn is used as a raw material for cereals, flour, alcohol and as a fodder plant.
3. Semidentate (Zea mays semidentata) was developed by crossing flint and tooth varieties. Sometimes found under the name semisiliceous. The plants are not bushy and are grown for silage and grain.
4. Bursting (Zea mays everta). Plants of this group are bushy, with many leaves. During the ripening process, several small ears with small, even, glossy grains are formed. There are two subgroups of popping corn varieties: rice and pearl barley. Their names indicate the similarity of the taste of the grains with the corresponding cereals. The kernels pop when heated and are used to make popcorn.
5. Sugar (Zea mays saccharata). Varieties of sweet corn are quite common. The plants are bushy, forming several ears with grains containing a large amount of sugars and a minimum of starch. Mainly used in industrial production canned corn.
6. Starchy (Zea mays amylacea). The oldest group of varieties. Bushy plants with a large volume of foliage are cultivated only in South America and southern North America. The grains contain more than 80% starch. Starch, molasses, flour, and alcohol are obtained from these varieties.
7. Starchy-sugar (Zea mays amyleosaccharata). Grains consist of a mealy substance. Plants of this group are not of agricultural interest.
8. Waxy (Zea mays ceratina). The waxy variety group is most common in China. The grain consists of two layers of tissue: an outer hard, wax-like part and a mealy middle layer.
9. Membranous (Zea mays tunicata). Plants of the group do not have a wide variety of varieties. The taste of the grain is low. They are grown for their green mass, which is used as livestock feed.

Cultivation

Corn is widely cultivated in all arable regions of the world. The plant is light-loving and heat-loving, although quite resistant to frost.

For cultivation in the country, choose dry, open areas with loose, well-fertilized soil. It is better to grow corn from seeds in areas with a warm climate. Corn seeds are planted in late April-early May. In the northern regions, it is recommended to use the seedling method. Planting in the ground with this method is carried out in early June.

Throughout the entire growing season, especially when the cobs are ripening, plants must be watered on time and abundantly. To obtain full ears during the flowering period, it is recommended to carry out 2-3 pollinations by shaking the flower panicles.

The harvest is harvested a month after flowering; during this period the grain reaches milky ripeness.

Benefit

Corn is used in many areas of human activity. Maize is widely used as food and as a medicine in folk medicine. Modern technologies make it possible to obtain fabrics and plastics from it.

Food

Corn is a source of carbohydrates. The fruit contains about 15% protein, depending on the variety. It is a source of vitamins B, C, D, E, K, and folic acid.

Maize grains contain minerals: magnesium, potassium, calcium, iron, zinc, selenium. Cobs are rich in carotenoids.100 g of grain contains half the required daily amount of dietary fiber. Corn and dishes based on it are gaining popularity due to the absence of gluten, one of the strongest allergens.

Medical

In folk medicine, corn takes pride of place. Almost all parts of the plant are used for medicinal purposes.

Tinctures of stigmas are used to improve the functioning of the gallbladder in case of cholecystitis, hepatitis and other liver diseases, and also as a diuretic and sugar-lowering agent.

Corn oil is a source of healthy Omega-3 fatty acids. Eating this oil reduces the level of “bad” cholesterol and prevents the occurrence of heart attacks and strokes.

Ecological

Due to its widespread availability and chemical composition, corn is used as a renewable raw material resource for the production of green plastics.

The fermentation of corn sugars produces polylactide (PLA), a biodegradable and biocompatible polymer material. It is used to make packaging for food products and is used in the production of surgical threads and pins.

Polylactide threads are used in the production of fabrics. Fabrics containing this polymer are easily dyed and combine the advantages of synthetic and natural fibers. At the same time, they do not harm the environment, because they are biodegradable.

Read also:

Does corn contain gluten? Is it found in corn grits and flour?

What kind of corn is needed for popcorn?

Eating corn for gout.

Effect on the body

Due to the high content of vitamins, minerals, and amino acids, corn has a beneficial effect on all human organs.

Corn consumption:

• improves the functioning of the gastrointestinal tract;
• cleanses the body of toxins and waste;
• reduces cholesterol levels;
• has a beneficial effect on brain function;
• helps to lose excess weight;
• safe for diabetics and allergy sufferers.

People with increased blood clotting, prone to thrombosis and thrombophlebitis should treat maize with caution. You should not eat corn during an exacerbation of gastrointestinal ulcer disease.

Rules for selection and use

Corn appears on sale at the end of summer. Choose cobs wrapped in green leaves. The hairs should be fresh and shiny; light yellow grains have the best taste. Dark spots or mold are not allowed on the cob.

Milk-ripe corn can be stored for no more than 3 weeks when refrigerated. Boiled corn on the cob, wrapped in cling film, can be stored in the refrigerator for several days. Frozen boiled cobs will keep in the freezer for up to 3 months.

It is better to choose corn sticks and flakes without additives and consume them with low-fat fermented milk products. These products are only truly healthy if they are actually made from grains.

Conclusion

Corn or maize can be called a fruit, but the plant biologically belongs to the cereal family.

Maize cultivation began in Mexico about 9,000 years ago. Now there are many varieties of this cereal, which are divided into 9 groups: flint, tooth-shaped, semi-tooth-shaped, sugar, starchy, starchy-sugar, bursting, waxy, filmy.

Corn is a healthy and nutritious food product containing vitamins, microelements, and irreplaceable amino acids. The cereal is widely used in medicine.This is a promising raw material for the production of biodegradable polymer materials.