I am not a botanist or a nutritionist, but here is my take on the two. Corn seems to be similar and have some of the same benefits of wheat. Like wheat the exterior kernel of corn seems to have the most nutrition. The problem is that we don’t have the necessary bacteria to digest it. The interior is mostly starch. Corn doesn’t have gluten that wheat does so it doesn’t work as well in breads that rise. I have heard that nutritionists tend to not favor corn, because our systems do not digest it well, and the bi products like corn syrup will go straight to fat rather than be burned up immediately. Corn has vitamin B6. wheat I believe and some antibiotic characteristics along with certain acids. Wheat seems to carry a much bigger range of available vitamins and minerals. Also the body can digest the kernel exterior which houses a lot of these. The wheat germ is particularly high in vitamins as well.
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