There are several varieties of maize, or corn, belonging to the species Zea Mais: those of food interest are distinguished, according to colour, into white and yellow varieties, the latter rich in carotenoids (provitamin A). The seeds of this cereal, yellow-reddish in colour, are enclosed in a husk of lanceolate leaves that form the characteristic ear of corn.

Properties of maize

The distinctive nutritional component of maize is, as ever, starch; its protein content is lower than that of wheat, though of comparable biological value. The protein fraction of maize is completely lacking in one essential amino acid, a precursor of vitamin PP, the deficiency of which causes pellagra, a disease once very widespread among populations whose diet was based almost exclusively on maize polenta. This deficiency is simply offset by supplementing maize with milk or cheese.

Fats are found 80% in the germ and are rich in unsaturated fatty acids, which are important in the prevention of cardiovascular disease. The vitamin content is limited: provitamin A is present in reasonable quantities in yellow maize, while it is absent in white maize. Vitamin PP, the anti-pellagra vitamin, is contained, in over 60% of cases, in the aleurone layer of the kernel.

Maize flour

Maize has a great many uses in human nutrition today. It yields an excellent flour containing 67 to 77% starch, 8 to 10% protein and 3% fats. It is used in the production of polenta, cornflakes and substances useful to the confectionery industry (starches, hydrolysates and glucose), as well as in animal feed. An oil with widespread applications is extracted from the germ.

Unfortunately, maize flour cannot be stored for long, especially the wholegrain variety, as it contains a 3–4% proportion of an oil that turns rancid quickly; it deteriorates, becoming bitter or taking on unpleasant odours.

How to cook maize: the tastiest recipes with corn

Polenta

Maize soup

Polenta with vegetables

Maize coulis with red mullet cutlets and spinach