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Frozen Sweet Corn,Frozen Vegetables

Categories Frozen Vegetable,IQF Vegetables
Delivery Time: within 5 working days(depends on your quantity)
Model Number: 7
Sample Price: negotiable
Place of Origin: china
Category: Fresh Sweet Potatoes
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    Frozen Sweet Corn,Frozen Vegetables


    IQF sweet corn tablets: L5-7mm
    IQF corn stick

    It is certified by SGS(under UKAS No. 005)with ISO9000: 2000, SQF2000, HACCP and Kosher by Orthodox Union for all its processes and activities.

    Sweet corn(Zea maysvar.rugo), also calledindian corn,sweetcorn,sugar corn,pole corn, or simplycorn, is a variety ofmaizewith a highsugarcontent. Sweet corn is the result of a naturally-occurringrecessivemutationin the genes which control conversion of sugar to starch inside theendospermof the corn kernel. Unlikefield cornvarieties, which are harvested when the kernels are dry and fully mature, sweet corn is picked when immature and eaten as avegetable, rather than agrain. Since the process of maturation involves converting sugar intostarch, sweet corn stores poorly and must be eaten,canned, or frozen before the kernels become tough and starchy. Despite much controversy Sweet corn is infact not a form of carbohydrate, but instead contains protein.


    Nutritional value per 100g (3.5 oz)
    Energy 90 kcal 360 kJ
    Carbohydrates19 g
    - Sugars 3.2 g
    -Dietary fiber2.7 g
    Fat1.2 g
    Protein3.2 g
    Vitamin Aequiv. 10 μg1%
    Folate(Vit. B9) 46 μg12%
    Vitamin C7 mg12%
    Iron0.5 mg4%
    Magnesium37 mg10%
    Potassium270 mg6%
    Young sweetcorn

    Sweet corn occurs as a spontaneous mutation in field corn and was grown by severalNative Americantribes. TheIroquoisgave the first recorded sweet corn (called "Papoon") to European settlers in it.It soon became a popular vegetable in southern and central regions of the United States.

    Commercial production in the 20th century saw the rise of these(sugary enhanced) mutants, which are more suitable for local fresh sales, and in the 1950s thesh2(shrunken-2) gene was isolated that minimized production of the enzyme that converts sugar to starch. There are currently hundreds of varieties, with more constantly being developed.

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