Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
Sweet corn is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature, sweet corn is picked when immature and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.
Source: Wikipedia. Source link.
Third party sites such as Google Analytics may use browser cookies, and by using this site you agree to this.
|Food Item||Sweet corn, Norwegian, raw|
|Sub2Cat||Vegetables, raw and frozen|
|Dietary fibre (g)||3.2|
|Edible part (%)||56|
|Vitamin A (RAE)||55|
|Vitamin B12 (µg)||0|
|Vitamin B6 (mg)||0.09|
|Vitamin C (mg)||4|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.2|