| Moisture | 14.9% | Protein | 3.6% |
|---|---|---|---|
| Fat | 1.5% | Minerals | 2.7% |
| Fibre | 0.5% | Carbohydrates | 66.2% |
| Calcium | 10 mg | Phosphorus | 348 mg |
| Iron | 2 mg |
Maize is the most important cereal in the world after wheat and rice. The tender maize is chiefly liked for its high sugar content. The name maize is derived from an Arawak-Carib word, 'mahiz'.The eraly American civilisation were based on this crop.maize is spread widely throughout the World and became an important source of carbohydrate food for the poorer countries.
Immature cobs preferably sweet corn, are boiled and eaten as corn on the cob or the grain may be removed and eaten as vegetable, or it may be canned.More mature cobs are roasted.
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