Grain

Whole Cob

Corn whole 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. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedStored Whole

Traits

IntactPortionPrep ReadyRecipe UnitStorageVersatileWhole Cob

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 324

Amount per 100 g

Total Fat 2.35 g
Saturated Fat 0.5 g
Trans Fat 0 g
Monounsaturated Fat 0.52 g
Polyunsaturated Fat 1.16 g
Cholesterol 0 mg
Sodium 4.93 mg
Salt 0.01 g
Total Carbohydrate 71.3 g
Dietary Fibre 6.2 g
Total Sugars 0.97 g
Complex / starch 57.7 g
Protein 9.56 g
Water 11.8 g

Detailed nutrients

Energy 324 kcal
Water 11.8 g
Carbohydrates 71.3 g
- Sugars 0.97 g
- Starch 57.7 g
- Fibre 6.2 g
Protein 9.56 g
Fat 2.35 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.52 g
- Polyunsaturated Fat 1.16 g
  - Omega-3 0.12 g
Vitamins 60.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.33 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.37 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.27 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 31.6 µg
- Vitamin C 2 mg
- Vitamin E 0.83 mg
- Vitamin K 2.1 µg
Minerals 340 mg
- Major Minerals 339 mg
  - Calcium 27 mg
  - Sodium 4.93 mg
  - Potassium 307 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.33 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.37 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.27 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 31.6 · vitamin-e: 0.83 · vitamin-k: 2.1 ·

Minerals

Sodium: 4.93 · Potassium: 307 · Calcium: 27 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

500

Cooks bought prepped forms of corn for speed while markets still sold whole produce, including named whole cob portions.

1850

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

1980

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