Grain
Husk
Husk of Corn is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of corn: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Taste a scrap if quality seems uncertain before committing a whole batch.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.63 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.2 g
- Cholesterol 0 mg
- Sodium 5.25 mg
- Salt 0.01 g
- Total Carbohydrate 73.9 g
- Dietary Fibre 11.7 g
- Total Sugars 1.04 g
- Complex / starch 58.8 g
- Protein 9.64 g
- Water 10.5 g
- Energy 357 kcal
- Water 10.5 g
- Carbohydrates 73.9 g
- Protein 9.64 g
- Fat 2.63 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.2 g
- Omega-3 0.12 g
- Vitamins 52.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.27 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.51 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 25.2 µg
- Vitamin C 2 mg
- Vitamin E 0.66 mg
- Vitamin K 2.3 µg
- Minerals 333 mg
- Major Minerals 331 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.27 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.51 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 25.2 · vitamin-e: 0.66 · vitamin-k: 2.3 ·
Minerals
Peel and rind are fibre-rich outer tissues with concentrated pigments.
History
Cold storage and transport made corn a year-round kitchen staple in many regions, including named husk portions.
Cooks bought prepped forms of corn for speed while markets still sold whole produce, including named husk portions.
Cold storage and transport made corn a year-round kitchen staple in many regions, including named husk portions.