It is considered a grain, vegetable and a fruit depending on the
time it is harvested.
There are several varieties of corn ( white, yellow, red, purple
and blue) each with a slightly different texture and flavor.
Yellow corn is significant resource of Vitamin A. As corn kernels
mutated from white to yellow, they acquired chemicals called
catenoids. Of these carotenoids is beta carotene, which produces
Vitamin A. Yellow corn is dried and ground into flour for baked
goods, tortillas, cereals and used as crust/crisping agent for
dishes both savory and sweet. Corn is also used for oil, as a
sweetener in foods and beverages and as a base for beverage
alcohol.
