Dent corn is also frequently referred to as "field" corn. Either white or yellow, dent kernals contain both hard and soft starch that become indented at maturity.Dent corn is a variety of corn which is higher in starch and lower in sugar than table corn, the type of corn eaten as a vegetable.
The field corn called yellow dent, has a very thick outer skin that doesn't soften up to the point you can eat it even if you cook it for hours. There's really only two ways to eat it - grind it dry into a meal, or by using a lye, remove the skin and eat it as hominy.
Corn contains a good quantity of many B vitamins and the minerals Phosphorus, Magnesium, Iron, Zinc and the essential Linoleic Acid. Corn's 72% starch content makes it a high energy food. Corn contains adequate amounts of vitamin A, the highest of any cereal grain.
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