Monday, November 29, 2010

Vegetable of the week: Corn


Because of its high protein and carbohydrate content, corn has been an important nutritional resource for thousands of years. Today, corn has less starch and is sweeter. A good thing about corn is that frozen and canned corn has about the same nutritional value as fresh corn.

Varieties: There are more than two hundred varieties of corn. All are good sources of vitamin C.

Selection: Make sure the husks are green, tight and fresh looking. Pull the husk open to make sure that the ear contains tightly packed rows of plump kernels. The kernels should be smaller at the tip of each ear. Large kernels at the tip is a sign of overmaturity. If you pinch a kernel, milky juice should spurt out. Corn should be stored in a cool area. Warmth causes the sugar content of corn to be converted into starch.

Storage: If the corn is not cooked shortly after it is purchased, then it should be stored in refrigerator. Refrigeration helps the corn retain its sugar and vitamin C content. If you buy unhusked corn, keep it in its husk until you are ready to cook it. This will help the corn retain its moisture content. To fully enjoy the great taste of sweet corn, cook it as soon as possible. The sooner the better is a good "rule of thumb."

There are many health benefits of corn include prevention of heart ailments, lowering hypertension, controlling diabetes, and avoidance of neural-tube defects at birth. Some more health benefits of corn are as follows:
- It not only gives the essential calories for everyday metabolism, but is a wealthy resource of vitamins A, B, E and lots of minerals.
- Their high fiber substances make sure that it plays a job in avoidance of digestive ailments like hemorrhoids and constipation as well as colorectal cancer.
- The antioxidants in attendance in corn also act as anti-cancer agents and stop Alzheimer’s.
- Corn is a straight resource of folic acid, vitamin B1, B5, C, E, magnesium and phosphorus. - It is measured to be short in protein, due to the least content of the tryptophan and amino acids lysine. On the opposing, it is an excellent source of fiber, complex carbohydrate, and beneficial essential fatty acids.
- Corn is helpful in kidney problems counting renal dysfunction. Eat daily a soft boiled corn.
- Corn bran is a heart guardian, when eaten daily it can lessen cholesterol in the body. The soluble fiber in maize binds with cholesterol in ire from the liver.


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