Grain

Half Cob

Corn half cob is a prepared form of the cob, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedSeasoned

Traits

Half CobHalvedPortionPrep ReadyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 350

Amount per 100 g

Total Fat 2.47 g
Saturated Fat 0.52 g
Trans Fat 0 g
Monounsaturated Fat 0.51 g
Polyunsaturated Fat 1.26 g
Cholesterol 0 mg
Sodium 5.06 mg
Salt 0.01 g
Total Carbohydrate 68.8 g
Dietary Fibre 5.81 g
Total Sugars 1.02 g
Complex / starch 61.3 g
Protein 9.96 g
Water 12.4 g

Detailed nutrients

Energy 350 kcal
Water 12.4 g
Carbohydrates 68.8 g
- Sugars 1.02 g
- Starch 61.3 g
- Fibre 5.81 g
Protein 9.96 g
Fat 2.47 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.26 g
  - Omega-3 0.13 g
Vitamins 52.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.6 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 25.8 µg
- Vitamin C 2 mg
- Vitamin E 0.67 mg
- Vitamin K 1.7 µg
Minerals 273 mg
- Major Minerals 271 mg
  - Calcium 43 mg
  - Sodium 5.06 mg
  - Potassium 223 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.6 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 25.8 · vitamin-e: 0.67 · vitamin-k: 1.7 ·

Minerals

Sodium: 5.06 · Potassium: 223 · Calcium: 43 · Iron: 1.5 ·

Half Cob of Corn: composition reflects this culinary part relative to the whole ingredient.

History

500

Market gardeners and growers selected corn for flavour, yield and keeping quality, including named half cob portions.

1850

Cold storage and transport made corn a year-round kitchen staple in many regions, including named half cob portions.

1980