When you hear corn, it's likely to think GMO. Unfortunately, most of the corn grown in the U.S. is genetically modified.

Thought to have originated as a wild grass in Mexico and Central America, corn is generally yellow, white or bi-colored; other varieties range from blue or black to red.

Although corn is a true grain, it differs from other grains in that its kernels are larger and softer, and they can be eaten fresh or like a vegetable.

 While corn is considered "gluten-free" and safe for people with Celiac disease, it does contain prolamins - peptides that can produce a negative immune response.

Glycemic Index=54
Glycemic Load=9
Antioxidant Score* (ORAC)=728 and 413

 *Corn, sweet, yellow raw (728) and corn, sweet, yellow, packed in brine (413)