A report on Maize
Maize (Zea mays subsp.
- Maize163 related topics with Alpha
Wheat
14 linksGrass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
Grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
In 2020, world production of wheat was 761 e6t, making it the second most-produced cereal after maize.
Rice
12 linksSeed of the grass species Oryza sativa or less commonly Oryza glaberrima (African rice).
Seed of the grass species Oryza sativa or less commonly Oryza glaberrima (African rice).
It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
Starch
11 linksPolymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.
Polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.
Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).
Nixtamalization
9 linksNixtamalization is a process for the preparation of corn, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates ), washed, and then hulled.
Cereal
10 linksAny grass cultivated for the edible components of its grain , composed of the endosperm, germ, and bran.
Any grass cultivated for the edible components of its grain , composed of the endosperm, germ, and bran.
In some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance.
Staple food
9 linksFood that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
Food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
Staple foods are derived either from vegetables or animal products, and common staples include cereals (such as rice, wheat, maize, millet, and sorghum), starchy tubers or root vegetables (such as potatoes, cassava, sweet potatoes, yams, or taro), meat, fish, eggs, milk, and cheese, and dried legumes such as lentils and other beans.
Flour
9 linksPowder made by grinding raw grains, roots, beans, nuts, or seeds.
Powder made by grinding raw grains, roots, beans, nuts, or seeds.
Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas.
Potato
9 linksStarchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas.
Starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas.
As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice.
Sweet corn
7 linksSweet corn (Zea mays convar.
Sweet corn (Zea mays convar.
rugosa), also called sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content.