Sweet corn
Zea mays Saccharata Group
Vegetables · Poaceae family
- 85kcal
- 2.8 gprotein
- 2.4 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 2.8 g
- Fat 1.6 g
- Carbohydrate 14.7 g
- Water and other 80.9 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium0 mg · 0% · #225 of 258
- Potassium237 mg · 5% · #143 of 256
- Calcium0.66 mg · <1% · #247 of 258
- Iron0.39 mg · 2% · #172 of 259
- Magnesium25.8 mg · 6% · #120 of 256
- Zinc0.56 mg · 5% · #126 of 256
- Vitamin C6.8 mg · 8% · #85 of 239
- Folate42 µg · 11% · #75 of 237
- Vitamin A9 µg · 1% · #111 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1779Iroquois growers produced the first recorded sweet corn for European settlers.
- 1800sOpen-pollinated white sweet corn became widely available in the United States.United States of America
Used in GlobeCooks dishes from: Asia (2)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 169998, 2710826), public domain. Identity: Wikidata Q18966. Compiled by GlobeCooks.