Though sometimes dismissed as a nutrient-poor starch – both a second-rate vegetable and a second-rate grain – corn is lately being reassessed and viewed as a healthy food.

Corn is primarily yellow but an increasing amount of blue corn and others are used in chips and other foods.

Most of the corn grown in the U.S. is used to feed cattle and to make sweeteners but it also finds its way into the grocery store in whole form, canned, and in prepared foods such as tortillas, chips and other foods.

Corn is available in meals and flours.