Sweetcorn is available from January until April.
Store in the refrigerator in a plastic bag. Handle all fresh produce with care and wash before eating.
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
Serving size: 87g - 1/2 cup - kernels on cob, boiled, drained
|Avg Quantity per serving||Avg Quantity per 100g|
|Fat, total (g)||2.0||2.3|
|- saturated (g)||0.28||0.32|
|- sugars (g)||1.39||1.6|
|Dietary Fibre (g)||2.7||3.1|
|Vitamin C (mg)||7.83||9.0|
|Vitamin B6 (mg)||0.139||0.16|
|Vitamin E (mg)||0.78||0.09|
|Vitamin A Equiv. (µg)||22.96||26.39|
Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research