300+ Seeds Yellow Dent Corn Kernels Grain Corn Field Corn for Planting or Feed

Description

Dent corn (Z. mays var. indenata ), also known as field corn, is used in the production of corn starch and other industrial corn products. Kernels contain regions of varying starch composition. Most of the corn grown in the US is yellow dent corn, named for the dimple-like dents on the top of the corn kernels when ready for harvest. Dent corn, also known as grain corn, is a type of field corn with a high soft starch content. It received its name because of the small indentation, or "dent", at the crown of each kernel on a ripe ear of corn. Reid's Yellow Dent is a variety developed by central Illinois farmer James L. Reid. Reid and his father, Robert Reid, moved from Brown County, Ohio to Tazewell County, Illinois in 1846 bringing with them a red corn variety known as "Johnny Hopkins", and crossed it with varieties of flint corn and flour corn. Most of today's hybrid corn varieties and cultivars are derived from it. This variety won a prize at the 1893 World's Fair.
Dent corn is a variety of corn that is higher in starch and lower in sugar than table corn, the type of corn eaten as a vegetable. There are a wide range of uses for this grain, which is one of the most cultivated crops around the world.
In addition to being used as a source of food for humans, it provides corn starch and other byproducts that can be processed into an assortment of things, from biodegradable plastics to fuels. Some people also call dent corn “field corn” to distinguish it from table corn.
The origins of corn as a crop date back to early Mesoamerican cultures, which first tamed the wild relatives of the plant to turn them into a usable food crop.
In order to be edible, the cereal grain must be processed, typically through grinding it into a flour or soaking it in lye or other substances to soften the outer shell, as is the case in corn masa.
Soaking the corn in lye also frees the niacin bound up in the kernels, making it more nutritious. Other varieties of corn include popcorn, flour corn, sweet corn, and waxy corn.
The stalks of dent corn usually grow larger than the corn's sweeter cousin, and the individual kernels have distinctive dents along their sides, which led to the common name
The corn is often dried for processing and is available for sale in a number of different formats including whole cobs, individual kernels, and ground flours. It may also be further refined to extract an assortment of useful compounds.
100 days to maturity. 9-10" long ears with 16-18 rows of closely spaced, narrow, yellow kernels.  Stalks are heavy, tall and leafy.