The endosperm accounts for about 82 percent of the kernel’s dry weight and is the source of energy (starch) and protein for the germinating seed. Starch is the most widely used part of the kernel and is used as a starch in foods—or as the key component in fuel, sweeteners, bioplastics and other products.

The pericarp is the outer covering that
protects the kernel and preserves the
nutrient value inside. It resists water
and water vapor—and is undesirable
to insects and microorganisms.

The germ is the only living part of the
corn kernel. The germ contains the
essential genetic information, enzymes,
vitamins and minerals for the kernel
to grow into a corn plant. About 25
percent of the germ is corn oil—the
most valuable part of the kernel,
which is high in polyunsaturated fats
and has a mild taste.

The tip cap is the attachment point of the kernel to the cob, through
which water and nutrients flow—and is the only area of the kernel not
covered by the pericarp.