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One Bushel Of Corn Will Sweeten More Than 400 Cans Of Coca-Cola.

As we approach the first day of summer, June 11th marks the calendar to celebrate National Corn on the Cob Day each year. Fresh corn on the cob is a summertime treat people from all corners of the United States look forward to as we start the picnic season.

  • In most countries corn is called maize.
  • Maize is a native Taino word meaning “sacred mother,” or “giver of life.”
  • Sweet corn leaves were used as chewing gum by Native Americans.
  • Each cob of corn consists of usually 800 kernels that are arranged in 16 rows.
  • The maximum size of kernels is about 1 inch.
  • There are over 3,500 different uses for corn products.
  • Corn can also be found in many non-food items such as fireworks, glue, paint, dyes, laundry detergent, soap, antibiotics, cosmetics, and in the production of plastics.
  • Most processed foods contain corn, like cereals, potato chips, ice cream, baby food, peanut butter, mayonnaise, marshmallows, cooking oil, margarine, salad dressing, and chewing gum
  • Corn is also used to produce ethanol (ethyl alcohol), a first-generation liquid biofuel.
  • In the days of the early North American settlers, corn was so valuable that it was used as money and traded meat and furs.
  • Maize is believed to be a human invention, domesticated from a grass called teosinte about 7,000 years ago.
  • It takes 91 gallons of water to produce one pound of corn.
  • One acre of corn eliminates 8 tons of carbon dioxide from the air.
  • Corn was first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
  • There are 86 calories in 100 grams (3.5 ounces) of corn.
  • Health benefits of corn include controlling diabetes, prevention of heart ailments, lowering hypertension and prevention of neural-tube defects at birth.
  • The antioxidants present in corn also act as anti-carcinogenic agents and prevent Alzheimer’s disease.
  • Popcorn consists of kernels of certain varieties that explode when heated, forming fluffy pieces that are eaten as a snack.
  • Corn is cholesterol free.
  • Fresh corn on the cob will lose up to 40% of its sugar content after about 6 hours of room temperature storage. After that time period, the sugar is converted to starch.
  • Corn is the 3rd most produced crop in the world, behind only wheat and rice, but in terms of planted acres, it’s second only to wheat.
  • Corn is America’s number one field crop. Corn leads all other crops in value and volume of production
  •  One bushel of corn can make 2.5 gallons of ethanol fuel, 33 pounds of sweetener or 32 pounds of starch.
  • One bushel of corn will sweeten more than 400 cans of Coca-Cola.
  • A pound of corn consists of approximately 1,300 kernels.


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