Corn grain consists of the following valuable food components: fiber (cover), protein (gluten), fat (kernel), and carbohydrates (starch) which form main part of a grain (70 %).
During corn processing in starch and treacly industry main product is represented by starch, other components of grain are called “minor” and used for fodder purposes. Besides that a kernel of corn grain may be not only a fodder, but also raw material for production of corn oil.
Table 1. Nutritive value per 100 g product
Retinol (vitamin A)
Ascorbic acid (vitamin Ñ)