Corn's nutritional composition is relatively comprehensive, protein 8.5%, fat 4.3%, sugar 73.2%, calcium 0.022%, phosphorus 0.21%, iron 0.0016%, carotene, vitamins B1, B2, niacin, glutenol, lecithin, vitamin E, lysine and so on Corn is one of the most important foods in the world. Today, about one-third of the world's population consumes corn as a staple food. Corn has a higher protein content than rice, higher fat content than flour, rice and millet, and higher calories than flour, rice and sorghum. However, the disadvantages are large grain size, poor texture, and low viscosity in areas with low standards of living. Corn is an important food. In urban and developed areas, corn is an indispensable food for regulating taste. With the development of the corn processing industry, the edible quality of corn continues to improve; new types of corn food, such as corn flakes, corn flour, corn residue, special corn flour, instant corn, etc. , are produced and can be further made into noodles, bread, cookies and so on. Corn can also be processed into corn protein, corn oil, monosodium glutamate, soy sauce, white wine and so on.