Grain
Kernel
Corn kernel is the edible nutmeat—snack, bake or press. Quality is plumpness and clean smell. Toast to bloom oils; keep cool against rancidity; blanch if skins should go. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 7.82 g
- Saturated Fat 1.73 g
- Trans Fat 0 g
- Monounsaturated Fat 1.7 g
- Polyunsaturated Fat 4.39 g
- Cholesterol 0 mg
- Sodium 5.24 mg
- Salt 0.01 g
- Total Carbohydrate 69 g
- Dietary Fibre 8.36 g
- Total Sugars 0.97 g
- Complex / starch 59.3 g
- Protein 14.9 g
- Water 2.37 g
- Energy 406 kcal
- Water 2.37 g
- Carbohydrates 69 g
- Protein 14.9 g
- Fat 7.82 g
- Saturated Fat 1.73 g
- Monounsaturated Fat 1.7 g
- Polyunsaturated Fat 4.39 g
- Omega-3 0.42 g
- Vitamins 56.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.3 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 3.98 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.24 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 28.7 µg
- Vitamin C 2 mg
- Vitamin E 0.75 mg
- Vitamin K 1.9 µg
- Minerals 243 mg
- Major Minerals 241 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.3 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 3.98 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.24 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 28.7 · vitamin-e: 0.75 · vitamin-k: 1.9 ·
Minerals
Seeds concentrate oil and protein for germination energy.
History
Cold storage and transport made corn a year-round kitchen staple in many regions, including named kernel portions.
Cooks bought prepped forms of corn for speed while markets still sold whole produce, including named kernel portions.
Cold storage and transport made corn a year-round kitchen staple in many regions, including named kernel portions.