How much do you know about corn?
The sweet corn on the table seems ordinary but actually has very rich nutritional value. How much do you know about corn? Next, let me take you to learn about the historical origin of corn.
Corn, also known as maize, corn, corn, pearl rice, etc., is an annual tall herbaceous plant of the Gramineae family.
Corn has strong drought resistance, cold resistance, barrenness resistance and excellent environmental adaptability, and has high nutritional value.
It has many biological activities, such as lowering blood sugar, improving immunity and inhibiting bacteria and sterilization. As a common coarse grain, it not only has a large amount of dietary fiber, but also has 5-10 times the amount of vitamins as wheat. It is a low-calorie and high-nutrition coarse grain. After eating it in moderation, it usually provides nutrition and energy, promotes defecation and other benefits.
Origin of corn
Corn originated in the central or southern plateau of Mexico and spread to China in the 16th century. It is the most commonly known or synonymous crop and one of the most widely distributed crops in the world. Mainly concentrated in the central United States, the Chinese plains, and the southern European plains.
The role of corn
Corn can be boiled and eaten, popped into popcorn, ground into powder, made into cakes, and eaten with a spoon. It is one of the staple foods of people in some parts of China. Corn can be processed into corn flour, which is also relatively common abroad. Corn kernels are rich in nutrients and are mainly used for food and feed. They can also be used to make high-quality edible oil and corn starch. After deep processing, beer can be made; the cob bracts can be used to weave daily handicrafts. Corn silk has certain medicinal value. Corn silk was first recorded in the "Southern Yunnan Materia Medica" compiled by Lan Mao in the Ming Dynasty. It can be used as medicine and has the effects of diuresis, swelling, liver clearing and gallbladder promoting.
The historical origin of corn
The history of corn can be traced back to between 7000 BC and 1540 AD. In the birthplace of Mexico and Central America, the ancient Indians already had a history of growing corn.
After Columbus discovered corn in 1492, he brought it back to Spain, and gradually spread it to all parts of the world, becoming one of the most important food crops.
In China, the earliest record of corn was found in the Gongxian Chronicles, which was compiled in the 34th year of Jiajing in the Ming Dynasty, calling it "Yumai". Later, the Pingliang Prefecture Chronicles in the 39th year of Jiajing called it "Fanmai" and "Xitianmai".
By the end of the Ming Dynasty, corn cultivation had reached more than ten provinces, such as Shandong, Henan, Hebei, Anhui and other places. The name "corn" was first seen in Xu Guangqi's "Complete Book of Agricultural Administration".