Part 3/8:
One fascinating aspect of corn is its productivity. A single kernel can yield more than 1,000 kernels in just one generation. However, despite its bounty, corn has limitations as a food source. It lacks certain essential amino acids, making it less nutritious if consumed alone. To counter this deficiency, Indigenous peoples historically practiced nixtamalization—a process involving soaking corn in an alkaline solution (often using ashes or lye) to enhance its nutritional value.