Indian corn

Indian Corn or Maize (Zea mays) is a large grain plant first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.

History

Indian Corn has been a staple food for thousands of years in the Americas. It was first domesticated by indigenous peoples in Mexico, who improved upon the wild form of the plant through selective breeding. This process led to the creation of maize, a plant that was easier to grow and harvest than its wild ancestor.

Cultivation

Indian Corn is a warm-season annual that is best planted after the last frost in spring. It requires fertile soil, regular watering, and full sun. The plants are monoecious, meaning they have separate male and female flowers on the same plant. The male flowers form a tassel at the top of the plant, while the female flowers form ears on the sides of the stalk.

Uses

Indian Corn is used for a variety of purposes. It is a staple food in many cultures, and is also used in animal feed. In addition, it is used to make corn syrup, a common sweetener, and is also used in the production of ethanol, a type of biofuel.

Health Benefits

Indian Corn is rich in fiber, vitamins, and minerals. It is a good source of vitamin C, magnesium, and potassium. It also contains a high amount of antioxidants, which can help to prevent a variety of diseases.

See Also

• Corn
• Agriculture in India
• History of agriculture
• Cereal