Corn kernel

Corn kernels are the edible seeds of the maize plant. They are typically yellow and are harvested when mature and dried. The kernels can be eaten whole, ground into flour, or processed into various food products.

Corn kernels are used as a whole grain in many dishes, such as salads, soups, and side dishes. They are also processed into cornmeal, cornstarch, and corn syrup, which are used as thickeners, sweeteners, and bulking agents in a wide range of processed foods, including snacks, baked goods, and cereals.

Corn kernels are a source of carbohydrates, fibre, and some vitamins and minerals. They are not considered a food additive and do not have an E-number. The UK's Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not classify whole corn kernels as a regulated additive. Evidence on the health effects of consuming corn and its derivatives, such as corn syrup, is mixed, with some studies suggesting potential benefits from fibre and others raising concerns about high sugar intake from processed corn products.