Yellow Maize, also known as yellow corn, is a highly nutritious cereal grain that belongs to the grass family (Poaceae). It is one of the most widely cultivated crops in the world and serves as a key food, feed, and industrial crop.

Scientific Name: Zea mays

Common Names: Yellow Maize (English), Peela Makkai (Hindi), Cholam (Tamil), Mokka Jonna (Telugu), Makki (Punjabi)

Appearance:

Bright yellow kernels arranged in rows on a cob

Firm, round, and glossy grains

Grown on tall green stalks reaching up to 10 feet

Nutritional Value (per 100g, approx.):

Rich in carbohydrates and dietary fiber

Contains Vitamin A (from beta-carotene), B-complex vitamins, and minerals like magnesium and iron

Provides natural antioxidants like lutein and zeaxanthin, good for eye health

Health Benefits:

Boosts energy due to high carbohydrate content

Supports vision and skin health (rich in carotenoids)

Aids digestion and promotes gut health

Gluten-free and suitable for celiac diets

Uses:

Consumed as roasted or boiled corn

Ground into flour for making makki ki roti, tortillas, and snacks

Used in breakfast cereals, popcorn, cornmeal, and processed foods

Widely used in animal feed and as raw material for starch, oil, and alcohol production

Agricultural Info:

Grows well in warm climates with moderate rainfall

Requires fertile, well-drained soil

Harvested when kernels are fully mature and dry