v
5+ A Day
Sweetcorn

Availability

Sweetcorn is available from January until April.

 

Storage and Handling

Store in the refrigerator in a plastic bag. Handle all fresh produce with care and wash before eating. 

 

History

Corn or maize is native to America but is now grown throughout the world. The Māori were given maize by American sailors, which they grew and ate both fresh and fermented.  The fermented corn was known as kānga. Its strong smell didn't appeal to Pākehā who ate corn mainly as a grain. Eventually, a sweet form was developed, hence the name sweetcorn, it wasn't until the 1960s that sweetcorn became a popular fresh vegetable

 

Facts

  • In grain form, it is the staple diet for American Indians in Mexico, Peru and Southern North America
  • Several varieties are available including some with white kernels and others with a mix of yellow and white kernels. Varieties differ in sweetness
  • Recently the super sweet varieties have become popular, with Honey ‘n’ Pearl being the most widely grown

 

Growing Facts

  • Plant from October through to January - in cooler regions corn should be planted when the soil warms
  • Pick corn when silky threads turn brown or black

Nutrition Information

1 cup kernels = 150 g

  Average Quantity per serving % Daily Intake per serve Average Quantity per 100 g
Energy (kJ/Cal) 580/139 7% 386/92
Protein (g) 5.4 11% 3.6
Fat, total (g) 2.7 4% 1.8
- saturated (g) 0.67 3% 0.44
Available carbohydrate (g) 19.9 6% 13.3
- sugars (g) 11.4 13% 7.6
Dietary Fibre (g) 6.1 20% 4
Sodium (mg) 0 0% 0
Folate (µg) 54 27% RDI* 36
Niacin (mg) 3.3 33% RDI* 2
Riboflavin (mg) 0.2 11% RDI* 0.1
Thiamin (mg) 0.2 18% RDI* 0.13
Vitamin B6 (mg) 0.26 16% RDI* 0.2
Vitamin C (mg) 7 16% RDI* 4.0
Magnesium (mg) 50 15% RDI* 33
Phosphorus (mg) 156 16% RDI* 104
Potassium (mg) 450   300
Zinc (mg) 1.4 12% RDI* 0.9

Percentage Daily Intakes are based on an average adult diet of 8700 kJ

Your daily Intakes may be higher or lower depending on your energy needs

*Recommended Dietary Intake (Average Adult)

Source: FOODfiles 2016