International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:7, July, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 3859-3865

Sweet Corn – A Future Healthy Human Nutrition Food
G. Swapna*, G. Jadesha and P. Mahadevu
University of Agricultural Sciences, GKVK, Bangalore - 65 Zonal Agricultural Research Station, VC Farm, Mandya-571 405
*Corresponding author

Sweet corn (Zea mays L.) being staple food crop is used as a nutritional source for humans. Sweet corn, a member of the Gramineae family is available in wide varieties globally but variety preference is different for each region. Unlike field corn varieties, standard yellow sweet corn is the most commonly known Sweet corn variety, which are harvested at full maturity, sweet corn is picked when immature, it is a costly and perishable vegetable with short shelf life due to higher respiration rate efforts are needed to promote processing of sweet corn so as to enhance its shelf life and prevent post-harvest losses. In the present article, nutritional composition and their benefits on human health have been discussed.

Keywords: Sweet corn, Nutritional composition and Health benefits

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How to cite this article:

Swapna. G., G. Jadesha and Mahadevu. P. 2020. Sweet Corn – A Future Healthy Human Nutrition FoodInt.J.Curr.Microbiol.App.Sci. 9(7): 3859-3865. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.