Vegetables

Corn Nutrition Facts

Corn is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides dietary fiber, potassium, and magnesium.

Calories85

Protein2.8 g

Carbs14.7 g

Fat1.6 g

ProteinCarbsFat

Nutrition for 100 g

Calories85 kcal

Protein2.8 g

Total Fat1.6 g

Carbohydrates14.7 g

Fiber2.4 g

Sodium0 mg

Total Sugars7.372 g

Source: USDA FoodData Central, record 2710826

Nutrients

Full nutrient profile

Proximates

Water80.25 g

Nitrogen0.4463 g

Protein2.789375 g

Total lipid (fat)1.626 g

Ash0.645 g

Carbohydrates

Carbohydrate, by difference14.689625 g

Fiber, total dietary2.428 g

Sugars, Total7.372 g

Sucrose3.076 g

Glucose2.655 g

Fructose1.606 g

Lactose0 g

Maltose0.035 g

Starch4.078 g

Minerals

Calcium, Ca0.6563 mg

Iron, Fe0.3875 mg

Magnesium, Mg25.76 mg

Phosphorus, P75.46 mg

Potassium, K237 mg

Sodium, Na0 mg

Zinc, Zn0.5564 mg

Copper, Cu0.0563 mg

Manganese, Mn0.1898 mg

Vitamins and other components

Thiamin0.07875 mg

Riboflavin0.1375 mg

Niacin1.593 mg

Vitamin B-60.1501 mg

Biotin2.513 ug

Interesting fact

Rinsing Removes The Salt

Canning puts sodium into sweet corn — about 499 mg per cup in brine-packed corn with its liquid. Drain the can and rinse the kernels under tap water and the same cup measures 244 mg.

Source: USDA National Agricultural Library

Practical guidance

How to choose and store Corn

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1.3gC 19.3gF 0.5g

Put the numbers to work

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