Corn: Nutritional Profile and Incredible Health Benefits

Corn – also known as maize or simply “bắp” in Vietnamese – is one of the world’s most important staple crops. It was first domesticated by indigenous peoples in Central America thousands of years ago and spread throughout the Americas long before European explorers arrived. After Christopher Columbus and other Europeans made contact with the New World in the late 15th and early 16th centuries, corn quickly traveled across the globe and became a dietary cornerstone in countless cultures.

Today, corn is the most widely grown cereal crop in the Americas. The United States alone produces around 270 million tons annually, thanks in large part to high-yielding hybrid varieties that farmers love for their superior productivity and hybrid vigor.

In Vietnam, corn was introduced from China centuries ago. It was originally called “lúa ngô” (literally “Ngô rice”), which was later shortened to just “ngô.” Interestingly, the word “Ngô” historically referred to China itself – during the 15th–17th centuries, Vietnamese people often called China “Ngô” because the Ming Dynasty, which ruled China at the time, had originally risen to power in the historic region of Wu (Ngô in Vietnamese), centered around modern-day Nanjing.

Fast-forward to today, and this humble golden grain isn’t just a delicious treat – it’s a nutritional powerhouse that deserves a regular spot on your plate. From supporting digestion to boosting immunity and heart health, corn truly earns its reputation as nature’s feel-good food. 🌽💛