Is there protein in corn?

maize, also known as maize, is grown around the world and is an important food crop in many countries, especially in Latin America, Africa, Asia and parts of the former Soviet Union. The percentage of corn protein usually is between 8 and 11 percent depending on the variety of maize. Quality protein corn (QPM), which is a variety of corn, which has been specially developed to have a high protein content, contains approximately 18 percent of the protein. The main problem with protein in corn, especially in older varieties, is that it lacks or is a bad source of two important amino acids called lysine and tryptophan, which are essential for proper metabolism of the protein of the human body. Poor quality of protein in corn can lead to malnutrition in the form of a lack of protein, also known as malnutrition or kwashiorkor, as well as a disease of vitamin deficiency known as pellagra.

Nutritional maize is a good source of carbohydrates, vitamin B and various mineralsy. However, the insufficient content of lysine and tryptophan in protein makes most of the corn with a bad source of protein. It is recommended to eat corn with other types of protein, such as beans, fish or meat. This helps to ensure the necessary amino acids missing in corn and allows the body to metabolize protein in corn.

In some parts of the world, the main source of corn nutrition in various forms, such as corn food and corn, with several other food sources. Low protein quality in corn can lead to serious health problems in such areas. One such health problem is the kwashiorkor, a form of protein deficiency in children who consume enough calories, but are still malnourished because they do not have enough protein. This type of malnutrition is sometimes called malnutrition. Another health problem is sometimes related to corn -consumption is the pellagra, the lack of vitamin that occurs,when one does not get enough niacin or tryptophan.

Newer varieties of corn, such as QPM, have been developed to increase the nutritional value of corn and specifically its protein content. These varieties offer both a higher percentage of protein and more lysin and tryptophan, which makes them better diet sources of protein. QPM is now used in the production of corn around the world, and some studies show that its introduction has helped reduce the incidence of malnutrition and vitamin deficiency in parts of Africa and Latin America.