Otherwise known as maize, corn belongs to the grass family Poaceae. It is believed that, the Native Americans developed this plant from a wild grass called teosinte, which had small kernels that were not as closely packed as the present day corn. So corn is considered an invention of humans, as this plant does not exist naturally in the wild. Researchers believe that, corn was developed by the native people of Mexico, 7000 years ago. From Mexico, it spread to other parts of America; and after the discovery of America by Columbus, the European people also came to know about corn, and started cultivating it. Now, corn is one of the staple foods in many regions across the world. There are different varieties of corn, which is used as a food source for both humans and animals; and is processed to make products, like corn syrup, cornflakes, and cornstarch. Industrial products, like ethanol and polylactic acid are also produced from this crop. Corn Nutrition While fresh corn is widely used for consumption, corn products are also very popular. They include corn flour, cornstarch, corn gluten, corn syrup, cornmeal, corn oil, popcorn, corn grits, and cornflakes. Apart from satisfying the taste buds, corn is also a good source of vitamins, minerals and dietary fiber. 100 grams of raw sweet corn (yellow) amount to 86 kcal; and contain 3.3 grams protein, 1.35 grams fat, 19 grams carbohydrates, 2 grams fiber, and 6.3 grams sugar. Go through the following table for a basic understanding about the nutritional value of raw sweet corn. 100 grams of sweet yellow corn, boiled and cooked without salt, amount to 96 kcal; and contain 3.41 grams proteins, 1.5 grams of fat, 20.98 grams of carbohydrates, 2.4 grams of fiber, and 4.5 grams of sugar. Go through the table provided below, for a brief overview about the nutrients in sweet corn cooked without salt. * Source: USDA National Nutrient Database Health Benefits Being a rich source of folate, corn is found to be beneficial for formation of new cells. Folate is also helpful for preventing birth defects, colon cancer and heart diseases. It is rich in thiamine, which is good for carbohydrate metabolism, energy production and cognitive functions. Its high fiber content helps to reduce cholesterol, constipation and the risk of colon cancer. Corn contains a carotenoid called beta-cryptoxanthin, which is good for the health of the lungs and for preventing lung cancer. Corn promotes cardiovascular health, if consumed in moderate quantities, regularly. It is also good for people with renal problems. Corn can be boiled, steamed or roasted or can be used to make healthy snacks, like popcorn (without butter or sugar). You can also use any food products made of corn, like cornflakes. Not only does corn tastes good, but it is also rich in nutrients, which are beneficial for human health.