Corn

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https://mphotonics.mit.edu/search.php?pdf=audio-technology-thesis audio technology thesis Corn has an average protein content of about 10%, but as with all grains, the protein quality is relatively poor. Corn contains slightly more energy than an equal volume of oats. The non-structural carbohydrate and starch content of corn are 78% and 72% respectively which is much higher than both barley and oats. Corn must be processed in order to be absorbed and digested effectively. Corn breaks down enzymatically to glucose very rapidly in the small intestine, quickly elevating the blood glucose levels.

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