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Sweet corn (Zea mays convar. saccharata var. rugosa), [1] also called sweetcorn, sugar corn and pole corn, is a variety of maize grown for human consumption 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
The oldest type of sweet corn contains more sugar and less starch than field corn intended for livestock. Tends to be heartier in respect to planting depth, germination and growth than other types. Begins conversion of sugar to starch after peak maturity or harvest, and as such is best eaten immediately after harvest.
Shoepeg corn is popular in some regions of the United States, particularly in the South. An early promoter of canned shoepeg corn was Malcolm Mitchell of Maryland — Mitchell's Shoe Peg Sweet Corn is a brand still available today. The brand was owned by F.O. Mitchell & Bro., Inc., which was founded in 1903 by brothers Frederick O. Mitchell and ...
According to the USDA Database, one-half cup of fresh sweet corn, boiled and drained, contains roughly: 85 calories. 3 grams of protein. 17 grams of carbohydrates. 1 gram of fat.
Sweet corn grows best in well-drained soils with a fair amount of organic matter and a pH level between 5.8 to 7.0. If your garden soil lacks organic matter, consider amending it with compost or ...
Sweet corn, harvested earlier than maize grown for grain, grows to maturity in a period of from 60 to 100 days according to variety. An extended sweet corn harvest, picked at the milk stage, can be arranged either by planting a selection of varieties which ripen earlier and later, or by planting different areas at fortnightly intervals. [74]
Whether the sugar comes from table sugar (sucrose) or high fructose corn syrup, too much can harm your health. Most of our healthiest jams and jellies have less than 6 grams of added sugar per ...
Creamed corn (which is also known by other names, such as cream-style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.
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