Composition and useful properties of corn
The caloric content of corn depends on its grade and is within 300-500 kcal.
Nutritional information: proteins – 10,3, fats – 4,9, carbohydrates – 67,5
The composition of corn is balanced, which ensures high digestibility of all nutrients contained in it.
Due to the high content of proteins and carbohydrates, corn can be consumed by those who adhere to a vegetarian diet or for some reason wants to reduce the consumption of meat products.
Corn is also useful because of the fatty unsaturated acids contained in it, arachidonic and linoleic and essential amino acids tryptophan and lysine.
Unsaturated acids help to reduce harmful cholesterol in the blood, using this cultivated plant with fatty foods can reduce its level and thereby prevent the development of atherosclerosis.
Lysine takes part in the synthesis of proteins of the muscular and connective tissues, stimulates the growth of bone tissue, which is very important for the ration of children and elderly people.
Corn is rich in vitamins of group "B", folic acid, mineral salts of potassium, magnesium, iron and sodium, microelements of nickel and copper.
Its use improves the work of the gastrointestinal tract.
The protein to some extent contributes to the formation of muscle fibers, B group vitamins and magnesium nourish the nerve cells.
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Unsaturated acids and amino acids improve memory and have a beneficial effect on the metabolic processes of the brain.
Fiber helps to cleanse the body of toxins.
Corn dishes are recommended for those who suffer from diabetes, obesity, allergies, liver diseases.
Useful properties for the stomach
Cooked corn retains its useful properties due to the fact that the shell of the seed during cooking does not collapse.
It is good to use it in the treatment of constipation, diseases of the cardiovascular system and the liver, to relieve and arrest gout and jade attacks.
With gastritis, it is recommended to use mashed soups from corn moderately, tk. they have a beneficial effect on the mucous membrane of the stomach, like a rice broth, envelop and soothe it.
Regular use of this product slows down the aging of tissues and prevents the development of tumors.
The choline contained in corn does not unilaterally lower the cholesterol level, but brings it to the normal level!
With regular intake of choline in the body, metabolic processes are normalized, which helps maintain body weight in the norm.
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In an even greater degree, the benefits of corn allow it to be steamed.
With conventional cooking, some of the nutrients will go into the water while the shell remains stiff enough, and steam cooking will better soften the shell and save more useful substances.
In the double boiler, fresh corn can be boiled both in the cob and in grains for 25-30 minutes.
Corn steamed more aromatic, juicy and healthy, seasoned with creamy or olive oil – a delicious side dish to fish and meat.
Restricting the use of only boiled cobs in the summer, definitely not worth it, because the cob can be eaten and fried and baked, add them to soups, salads, vegetable stews.
Milk corn can be eaten raw or lightly fried on a grill or grill.
Canned corn does not lose nutrients
The use of canned corn is also quite high due to the fact that during heat treatment it retains not less than 20% of its nutrients, this is an indicator above the average for processed vegetables.
Canned corn is very well combined with other canned and fresh vegetables, so it can enter into salads and a variety of snacks.
When choosing, you should pay attention, not only to the expiration date, but also to the date of its production.
It is clear that the corn could not enter the jar in the fresh spring or winter, most likely, it was previously dried, soaked, cooked, that the benefit of the product, to put it mildly, does not increase.
Therefore, we recommend purchasing a product produced in the summer or early autumn.
Preference is given to preserves in glass containers, firstly, in the glass there is no oxidation of the liquid with the metal, as in tin cans, and secondly, you can consider the state of the grains, of course, they should be yellow, without dark spots, whole and mouth-watering .
Corn stigmas in pharmacology
Useful properties of corn stigmas have been studied by physicians and pharmacists for a long time, which allows them to be used for the treatment and prevention of many metabolic and gastrointestinal diseases.
Preparations of corn stigmas have choleretic, diuretic and hemostatic effects.
Corn oil has found application in the prevention and treatment of atherosclerosis.
The use of this product prevents lipid metabolism disorders, formation and deposition of atheromatous masses on the walls of the vessels, which is an effective prevention of atherosclerosis.
The intake of specially prepared infusion of corn stigmas with the introduction of raw onion in the diet can provide a stable weight loss.
For the appearance of corn on your table, of course, do not wait for the onset of illness.
Realizing all its value, gradually introduce the product into your diet.
Let your approach to nutrition be reasonable and consistent!
We wish you health.
Video dessert about the caloric content of the product
I will even say more: in some countries of the world corn is the second bread and it concerns both the USA and the countries of South America.
I always knew that corn is not only a delicious treat, but also a very useful thing in our diet. It is interesting, but what is connected with the fact that a person has a craving for this product since childhood?
Maybe this is a shortage of any elements?
I love corn in any form and even like corn porridge. And you know, it could have just happened, but I have not met a single person in my life who would not like corn. Who rested at sea, he remembers the demand for boiled corn on the beach. Very satisfying, tasty and it is still very useful))