Corn is coarse grain. Only refined white rice and noodles are called fine grains, other than this are called coarse grains, including millet, corn, oats and so on. Corn is especially recommended among coarse grains. Corn is easy to procure and easy to process and prepare. As a coarse grain that can be consumed every day, a particularly good way to consume corn is to eat it directly. The B vitamins, rich carbon hydrates, and dietary fiber in corn can be taken into the body in the simplest way possible. When eating corn don't leave out the germ that is found on the cob. The germ is the material from which corn oil is extracted and is relatively rich in vitamin E, the essence of corn. So corn is not only a coarse grain, but a very worthwhile choice of coarse grain. Coarse grain is defined as a class of food with high dietary fiber content, rice belongs to a class with high protein content, and corn belongs to coarse grains. Because the fiber content in corn is relatively high.