Vegetables

Nutrition Facts Corn

Corn is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides dietary fiber, potassium, and magnesium. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories85
Protein2.8g
Carbs14.7g
Fat1.6g
Protein Carbs Fat

Nutrition for 100 g

Calories 85 kcal
Protein 2.79 g
Total Fat 1.63 g
Carbohydrates 14.69 g
Fiber 2.43 g
Total Sugars 7.37 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 80.25 g
Energy (Atwater General Factors) 84.55 kcal
Energy (Atwater Specific Factors) 72.86 kcal
Nitrogen 0.45 g
Protein 2.79 g
Total lipid (fat) 1.63 g
Ash 0.65 g
Carbohydrates
Carbohydrate, by difference 14.69 g
Fiber, total dietary 2.43 g
Sugars, Total 7.37 g
Sucrose 3.08 g
Glucose 2.66 g
Fructose 1.61 g
Lactose 0 g
Maltose 0.04 g
Starch 4.08 g
Minerals
Calcium, Ca 0.66 mg
Iron, Fe 0.39 mg
Magnesium, Mg 25.76 mg
Phosphorus, P 75.46 mg
Potassium, K 237 mg
Sodium, Na 0 mg
Zinc, Zn 0.56 mg
Copper, Cu 0.06 mg
Manganese, Mn 0.19 mg
Vitamins and other components
Thiamin 0.08 mg
Riboflavin 0.14 mg
Niacin 1.59 mg
Vitamin B-6 0.15 mg
Biotin 2.51 ug

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

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Use corn in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.