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Baby corn is a vegetable taken from standard maize (corn) plants harvested early, while the ears are very small and immature. Baby corn is typically eaten whole, cob and all, in contrast to mature maize, whose cob is typically too hard for human consumption. It is consumed both raw and cooked. When cooked, its culinary and physical properties (from the point of the human palate) do not change significantly; texture remains relatively the same, as does taste, which is relatively bland either raw or cooked.
Usage in cuisines of the world Baby corn is used in a wide variety of dishes in many cuisines throughout the world. Such usage includes soups, salads, stir frys, and vegetable dishes. In the West, it is often sold canned in water or in brine. In the United States, it is generally considered a component of East Asian cuisine, particularly Chinese cuisine (and American Chinese cuisine), though it can be found in American cuisine as well. In Germany and in America, it sometimes appears as an accent in salad. Nutritional value Baby corn is low in calories, high in fiber and, like all vegetables, cholesterol free. It contains zinc and vitamin B3. Additional Resources Ask Yahoo | ||||||||
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