What the Percent of protein in field corn?
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Many people do not know that corn is an excellent source ofprotein. One cup of corn has has 16 grams of protein.
A great video that covers the differences and has great descriptive pictures can be found in the related links. Otherwise the description below is fairly accurate... Sweet corn may have up to two ears growing from one stalk, while field corn may have one, two, or even three ears per stalk. Field corn grows very tall, very quickly and has big, broad leaves. Sweet corn grows much shorter and has thinner leaves that are more spread out on the stalks. The flower on sweet corn appears earlier in the season than "cow" corn. Field corn isn't palatable to most of us used to sweet corn, it is mealy and has little sweetness. In many countries though, in for instance Central and South America, it is eaten like sweet corn and used in many dishes and preparations. It's primary use in the U.S. is for livestock feed, corn meal, and increasingly, ethanol. Sweet corn has evolved greatly over the last 30 years. plant breeders have developed excellent new varieties of yellow, white, and bi-colored corn (often called butter and sugar which was actually the varietal name of one of the first bi-colored corns). The new SE or sugary enhanced corns retain their flavor longer than the old standard ones. Most local growers, at least in the northeast U.S. grow these varieties. Super sweet varieties hold even longer, enabling them to be shipped longer distances and sold in supermarkets, but they have a crunchy texture and less corn flavor. Purists will tell you that sweet corn should be eaten the day it is picked, but the new SEs allow it to hold for 2 or 3 days, especially if refrigerated. Sweet corn should be refrigerated as soon as possible after being picked to get out the "field heat" and kept that way to lessen the heat of respiration that all fruits and vegetables produce after harvest . The main difference between sweet corn and field corn is how early it is harvested. All corn kernels start out as "sweet", meaning the carbohydrates are mostly in the form of sugars. At this point, there is a lot of water in the kernels, so they are also tender and easy for humans to eat. As the plants mature and and the kernels dry, the sugar is converted to starches, and the kernel becomes too hard for humans to eat. At this point, it's called "field corn". Now, there are some varieties of corn that have more sugar in the young kernels, and are thus "sweeter" than other varieties or corn, and therefore more likely to be planted for sweet corn. But if you leave the so-called "sweet corn" varieties in the field long enough, you're still going to get field corn. Likewise, there are corn varieties with attributes better suited for field corn. But if you harvest them early, they can be eaten by humans. They're not nearly as sweet as what you might get from a can, but they're edible. I grew up on that, in the southern US.
To dry field corn, most farmers use a dryer system in the corn siloafter the corn is put into the silo. If the corn cannot be driedthis way, a standing corn crib that is at least 3 feet off theground can be used to let the corn air dry. The legs of the corncrib should be lashed with stove pipe to prevent rats and fieldmice from getting into the corn.
Maize is another name for corn. It is a cereal grain. Maize is known as corn in countries such as the United States, the English-speaking provinces of Canada, Australia and New Zealand. Corn is known for being a high-yielding variety of cereal grains. See attached link for reference.
1 cup of white corn contain 16 grams of protein. It also has 123grams of carbohydrates, and 8 grams of fat.
If you know of a fifty pound chicken please give Guinness World Records a phone call and take pictures. Chickens do not grow to 50lbs.
Yes, you can eat field corn. Cut it off the cob, leaving some part of the kernel on the cob. Turn your knife over and scrape the rest of the juice out. It will go everywhere. Put it in a pan with butter, salt, and milk. Cook until it thickens.
Sweet corn is just as its name implies, it is sweet. Field corn is not sweet. Also, sweet corn is usually for human consumption at an immature stage of growth as the soft kernels that are shaved off the cob, or to be sold as corn on the cob. Field corn is normally allowed to fully mature and dry down. It's usually used for ethanol production or livestock feed, and in grain-form for cereal products including breakfast cereals, harmony and grits, as alcohol and corn whiskey, and other human foodstuffs like starch, oils and sweetners. From a genetic standpoint, the expression of the Su 1 or Sh 2 recessive genes is what makes corn either sweet, field, or some other type. Please see the related links below for information.
depends where u live, and if ure using ureslef for feed or selling it. There a certan moister content it should have when picked, to dry u lose money to wet u get docked for moister. Usally they pick it in the fall after its dried out well. but depends where u live and how the weather been could be sooner or later
Corn flakes are from food-grade field corn. Sweet corn is pretty much grown for canning, freezing, or fresh eating.
According to the World Health Organization (WHO), the average 150-pound male requires 22.5 grams of protein daily based on a 2,000 calorie a day diet, which means about 4.5 percent of calories should come from protein. WHO recommends that pregnant women get 6 percent of calories from protein.
(from: allergies.about.com/od/foodallergies/a/cornallergy.htm) How to Follow a Corn-Free Diet All labels should be read closely for products containing corn or corn products. The following is a list of foods that may contain corn (not an exhaustive list): . Corn syrup . Corn oil . Corn meal . Cornstarch . Vegetable oil . Maize . Popcorn . Grits . Hominy . Corn sugars (dextrose, Dyno, Cerelose, Puretose, Sweetose, glucose) . Margarine . Corn chips (Tortilla chips, Fritos) . Corn fritters . Breakfast cereals (such as corn flakes) . Corn tortillas
The protein content of corn varies from 2.86 to 3.7% The proteins are not complete, they are deficient in the amino-acids lysine and tryptophan. (From the Handbook of Vegetable Science and Technology, ed. DK Salunkhe and SS Kadam. CRC press 1998.)
This puzzled me for ages...... then I found this: Dear J.: There's nothing I'd enjoy more than humiliating the two overrated institutions you mention, but I'm afraid you're the only target in range at the moment. "Corn" comes from the Latin word for grain ( granum ), and through the ages it's been used indiscriminately for whatever grain happens to predominate in a particular region. In England, for example, corn is the word the natives apply to wheat. Up country a bit, in Scotland, the locals say "corn" when they mean "oats." Naturally, when our British forebears jumped off the Mayflower and found the welcoming committee brandishing long green stalks with funny yellow things pointing out of them, "corn" was the first word that came to mind, and the name stuck in American English. "Indian corn," as the plant is called now and then, is a more logical and precise name (at least if you're willing to be tolerant about the "Indian" part). Better yet is "maize," the term used by thinking botanists and by English-speaking peoples outside the Americas, where the word "corn" is already spoken for. Maize is, of course, a product of the New World. No historical evidence suggests that any European had encountered it before Christopher Columbus landed in Cuba. According to Columbus's journal for that fateful day, November 5, 1492, two Spanish scouts he had sent to explore the interior of the island came back with wild tales of "a sort of grain . . . which was well tasted, baked, dried, and made into flour." The natives, in their Taino dialect, called it mahiz , which Columbus promptly corrupted into maiz or maize. So, getting back to Claudius, he was really expanding the harbor to accommodate more wheat, thus upping the pasta supply. Claudius would have called it granum , and the BBC scriptwriters' rendering, "corn," becomes confusing when the program is shipped over for American consumption. An even more confusing episode occurs in the Masterpiece Theater debasement of Anna Karenina : two characters are standing in the middle of what is manifestly a wheat field, making casual references to the sea of "corn" that surrounds them. If PBS is going to insist on importing all their blockbusters from England, maybe they ought to consider adding subtitles. - Cecil Adams and it was on the related link below.
There are two categories that corn grown in the US is generally placed into. "Sweet" corn and "field" corn. The sweet variety is what you are used to eating. The field variety is used to feed animals, make alcohol, and in some commercially processed foods like breakfast cereals. When distilling alcohol from corn the starches are used. If the remaining "distiller's grain" byproduct is fed to beef there is no loss in nutritional value. Cattle have a rumen, which removes the starch as waste anyway.
You detassel field corn to prevent cross-pollination, often from an adjacent field where seed corn is being grown.
Field corn can be eaten at different times. If you prefer it sweeter, like typical sweet corn then it can be picked, cooked and eaten while the kernels are yellow, plump, and the silk on the end is light brown/slightly dry. Typically, field corn is not picked until the ear is hardened, and the kernels are dimpled, and the silk on the end is dark brown/completely dry. If you try to eat it then, it will need to be cooked for a long time or ground into corn meal and used that way.
When it is ripe. Ask a corn farmer or look it up at the library and it will probably be an easy answer to find. Obviously it is ripe when it is full grown and has the color its is supposed to have.
i believe it does. u wouldnt think so, but we did lab tests, and corn oil tested positive for lipids, starches, AND proteins. Hope i helped!
Typically, "sweet" corn is roughly 9-14% glucose and other sugars. The highest concentrations of sugars in corn is in the "supersweet" hybrid that tops out around 44% concentrations of sugars. Field corn usually has less than 1% sugar.
No, it doesn't have a hard enough pericarp, or seed coat, to allow it to pop like popcorn does.
Possibly around 25% of DNA is a type of protein; attaching purines and pyrimidines together.
This really depends on how the corn is grown. In the old days, corn was fertilized with natural fertilizers, the fields were plowed with power from horses, weeding was done by hand, and the harvest was done by hand. That is renewable. The plow for most fields of corn today is powered by petrochemicals, the fertilizer often comes from chemical factories and was produced with petrochemicals, the harvest is powered by petrochemicals. That is not renewable.
You can, but if they pollinate at the same time, the sweet corn will taste all starchy and not sweet because it crossed with the field corn.
The mature height of field corn can vary widely depending upon soil type, water availability, nutrient availability, and weed and disease pressure on the crop, but in the US, field corn raised for grain will normally grow to heights of six to nine feet. Corn varieties raised for silage, or fodder, will get noticeably higher, from 10 to 15 feet tall. I've grown silage corn that stopped at just under 19 feet to the tip of the tassel.
""As in the past, the 2009 percentage growth in biotech crop area continued to be significantly stronger in the developing countries (13 percent or 7 million hectares) than industrial countries (3 percent or 2 million hectares)," reported the ISAAA in its "Global Status of Commercialized Biotech/GM Crops: 2009" paper." http://businessmirror.com.ph/index.php?option=com_content&view=article&id=22467:areas-planted-to-bt-corn-14-wider&catid=23:topnews&Itemid=58
Botanically speaking, germination has occurred once any new tissue has formed. A field corn seed will show new tissue growth within 24 to 48 hours after moisture and air are applied to the seed. However, emergence does not normally occur for six to ten days after planting.
That's largely a matter of opinion, but most farmers will agree that hybrids will outperform open-pollinated varieties virtually every time. There are a number of different hybrids available in the US aimed at different growing areas and conditions from which each farmer selects. Most farmers base their decisions on the economic factors for their particular farm, since the cost of each variety can be quite variable.
In 2009, New Jersey farmers produced approximately 1/10th of one percent (0.1%) of the nation's corn crop, planting over 88,000 acres.
yes, deer corn is just dried out regular yellow corn. most deer corn comes from ears of corn that will not sell, like if it is deformed or possibly picked prematurely.
Soybean is a protein-rich supplemental feedstuff, not corn. If youwant to add more protein to an animal's diet (without having to useanimal by-products, particuarly if you have ruminant animals tofeed, not hogs or poultry) include a form of soybean or soybeanby-product.
you find the 4 peices of paper and go down the row the objects are near, they will be in order.
Yes. I took my dogs out for a walk down a trail which led all the way around a corn field, a few days later o noticed a tick on one of my dogs and after checking them both, found a total of around 13 on both of them. all they need to do is brush against the long grass surrounding and they will attach
Yes, on a still hot night you can hear the leaves squeak as theypush up through the whorl. Believe it.
a combine rakes the corn stalks into bars that strip the ears from the stalk and conveys them to a truck
When you use methods such as Solvent precipitation, you precipitate a protein molecule but this protein molecule normally does not have the same structure as that of protein in a solution (for example disulfide bonds do not connect the same amino acids) and it is not easy to change this to that of original structure even when the same solution is present. The percent of recovery means the percent that these denatured protein molecules can gain the same structure that they have in the solution before precipitation.
Chickpeas are 21% protein (when dried) and black eyed beans are 23.5% protein when dried. Not sure about other pulses.
It depends on the class and breed of animals you are referring to,and the availability of corn to a producer. Some producers willhave no corn in the feed for cattle, others will have 85% corn inthe ration for their animals (particularly if they're feedlotcattle). Dairy cows, which are lactating, will typically havearound 10 to 30 percent corn (or a little more) in their formulatedration.
A corn field is not itself a living thing, it is a place where living things, i.e. corn plants, are located. No matter how many things live in the soil, soil is not alive.
Average protein estimation in snake venom is from 49.8 to 96.4% . the age of the snake may affect the percentage of protein content found in the venom
Cornfield and wheatfield, respectively. Just remember that the word "corn" has different meanings across the world.
Over eight feet tall, and in some areas such as the US intermountain region 15 feet is not uncommon for silage corn.
Feeder corn is left in the field longer to "dry down". It is sometimes Novmber before it is finally harvested.
From a farmer's viewpoint, "feed corn" and "field corn" are pretty much interchangeable terms - corn raised for the purpose of feeding stock. The opposite is sweet corn, grown for human consumption.
Most animal proteins have a digestibility of 90 to 99 percent. Whenit comes to the digestibility of most plant proteins, the range is70 to 90 percent.
Iowa farmers produce about 18% of the US supply of corn annually, and about 7% of the total world supply.
No, sugar is various forms of carbohydrate. Empirical formula, CH2O. Proteins are made of amino acids,
Stalks do have protein, but very little compared to the amount of protein that is found in the corn kernels. The amount of protein in a corn stalk is considered irrelevent in comparison to what is found in the kernels.
Good question. I think it is mainly to attempt to get a higher yield or an earlier harvest, in spite of the fact that numerous studies have shown that this is, in fact, quite rare. In the US, farmers are also somewhat susceptible to a certain degree of peer pressure. As soon as one farmer in a neighborhood starts, then all his neighbors start getting "itchy" to follow suit. Then their neighbors start, then theirs, etc., until soon everyone in a given area is planting. This is something of a historical leftover from when the planting operation took four to six weeks to complete due to the use of horses and/or small tractors and equipment. US corn farmers are now generally able to complete their planting in about one week per farm, while field conditions allow.
It all depends on what you mean by genetically modified. We have modified corn and other grain crops for tens of thousands of years. So all of US corn is genetically modified. If you mean GMOs in which pesticide resistant genes of been added to the DNA of the corn, up to 80% are GMO's.