Background Maize (Zea mays L.) is a significant cereal crop, which, due to its nutritious content, especially in terms of dietary energy and nutrients, is globally important. Its nutritive status does not just end with macronutrients, but it also encompasses nutrient status that promotes health-giving micronutrients and phytochemicals. Objective This review aims to consolidate recent advancements in maize nutrient profiling and highlight current challenges in optimizing its nutritional potential across global food systems. Methods A comprehensive literature search was conducted in PubMed, Scopus, and Google Scholar for peer-reviewed articles published between 2010 and 2024 in English. Search terms included “Zea mays nutrition,” “maize macronutrients,” “maize micronutrient biofortification,” and “phytochemicals in maize”. Studies included both empirical and review papers reporting on maize nutritional quality, bioavailability, and impacts on human health. Results Maize is composed primarily of carbohydrates, with starch as the dominant fraction, alongside moderate protein and low lipid content concentrated in the germ. Biofortified varieties, including Quality Protein Maize (QPM), provide enhanced levels of lysine, tryptophan, and provitamin A. Maize also supplies essential B vitamins and minerals such as iron, zinc, and magnesium; however, their bioavailability is reduced by antinutrients like phytates. In addition, maize is shown to be rich in phytochemicals, including ferulic acid, flavonoids, and carotenoids, which exhibit antioxidant and therapeutic properties. Conclusion Maize is more than a staple food crop; it is an indispensable crop for global food and nutrition security. However, challenges such as low bioavailability due to antinutritional factors limit its full nutritional potential. Therefore, strengthening genetic and agronomic interventions to improve its nutritional quality is essential to address hidden hunger and enhance population health worldwide.
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