Corn kernel

The kernels are about the size of peas, and adhere in regular rows round a white, pithy substance, which forms the ear.

The tip cap is the attachment point of the kernel to the corn cob, where the nutrient and water flow, and this is the only part that is not covered by the pericarp.

[citation needed] A genetic variant that accumulates more sugar and less starch in the ear is consumed as a vegetable and is called sweet corn.

It lacks the protein gluten of wheat and, therefore, makes baked goods with poor rising capability.

The use of corn and other grains as a renewable biofuel may have environmental and cost benefits, compared to other energy sources, and may create additional forms of revenue for farmer