There are vitamins in corn. Benefits of boiled corn

"Corn is the queen of the fields!". Everyone remembers this Soviet slogan, which was in use when almost all fields of the country were sown with corn. Soviet times have passed, corn is now sown much less than before, but with all confidence we can say that it still remains the real queen of the fields, the second bread.

Indeed, the benefits of corn are quite large, many products are made from this cereal, including various medicines, medicinal preparations and infusions. Let's take a closer look at the beneficial properties of corn, and what substances are included in its composition.

Corn (sweet corn) is a tall annual herbaceous plant, reaching a height of 3-5 meters, young corn cobs are eaten, the remaining parts (mainly the so-called "corn hair" - columns with stigmas) are used to make medicines. Mexico is considered the birthplace of corn, from where this crop later spread throughout the world and, without exaggeration, became the basis of the economy for some countries. In addition, scientists suggest that it was corn that was the first breadfruit grown by man. Be that as it may, today corn takes its rightful place in the diet of most people, largely due to its vitamins and trace elements, and also due to its unpretentiousness in cultivation.

Composition of corn

For 100g of product there are:

Main:

Proteins: 10.3 G
Fat: 4.9 G
Carbs: 67.5 G
Water: 14.0 g
Calories: 338.4 kcal

Vitamins:

Vitamin A: 0.3 mg
Vitamin B1: 0.4 mg
Vitamin B2: 0.1 mg
Vitamin B3: 0.6 mg
Vitamin B4: 71.0 mg
Vitamin B6: 0.5 mg
Vitamin B9: 26.0 mcg
Vitamin E: 5.5 mg
Vitamin H: 21.0 mcg
Vitamin PP: 2.1 mg

Macro- and microelements:

Aluminum: 440.0 mcg
Boron: 270.0 mcg
Vanadium: 93.0 mcg
Iron: 4.1 mg
Iodine: 5.2 mcg
Calcium: 46.0 mg
Potassium: 292.0 mg
Cobalt: 5.3 mcg
Silicon: 60.0 mg
Manganese: 1090.0 mcg
Magnesium: 104.0 mg
Copper: 290.0 mcg
Molybdenum: 28.4 mcg
Sodium: 27.0 mg
Nickel: 83.8 mcg
Tin: 28.9 mcg
Selenium: 30.0 mcg
Sulfur: 114.0 mg
Titan: 27.9 mcg
Fluorine: 64.0 mcg
Phosphorus: 301.0 mg
Chrome: 8.0 mcg
Chlorine: 54.0 mg
Zinc: 1730.0 mcg

The beneficial properties of corn for the human body are due to the fact that all vitamins and useful elements are quickly absorbed by our body, making corn a good product for daily nutrition. If you regularly use corn in one form or another, metabolic processes in the body begin to proceed faster, as a result of which all body systems are strengthened and, in addition, a person is in constant tone and is less prone to stress.

The composition of corn includes a large number of vitamins: B vitamins, vitamin A, vitamin H; corn is also rich in calcium, magnesium, iron and other trace elements. Due to the content of copper and nickel in it, in combination with other beneficial substances, corn is safe for allergy sufferers and diabetics. Corn is generally extremely useful for people suffering from various disorders of the digestive system, including metabolic disorders and obesity. In addition, corn contains acids that help regulate cholesterol levels. Corn also removes toxins and slags from the body and, in general, in every possible way cleanses the body of harmful substances that have accumulated in it over the years.

Useful properties of corn

First of all, the benefits of corn are invaluable for digestion and overall development of the body. Children need to consume corn not only because it is extremely nutritious, but also because corn helps to build muscle mass in the most natural way. In addition, corn contains almost all the vitamins and nutrients that a child needs.

As for adults, the benefits that corn has will help prevent the occurrence of many diseases, including even cancer. Due to its cleansing effect on the body, corn protects us well from heart disease caused by high cholesterol levels, and also helps with constipation and kidney problems. Frequent consumption of corn inhibits the processes of fermentation and putrefaction in the intestinal tract, this is especially important in such serious diseases as enterocolitis. Such beneficial properties of corn have long been appreciated by nutritionists, as a result of which corn is one of the many foods recommended for nutrition, both overweight and underweight.

However, the use of corn favorably affects not only digestion. Due to the high content of B vitamins, corn has an invaluable effect on nerve cells, thereby helping a person cope with stress and depression. The benefits of corn for the nervous system are so great that doctors prescribe it not only in case of ordinary stress or nervous exhaustion, but also in the treatment of serious diseases - corn is indicated for epilepsy! A decoction of corn kernels will help to cope with fatigue, migraines caused by mental fatigue and overstrain.

Women should pay special attention to corn. Firstly, corn has an extremely beneficial effect on a woman's reproductive system, relieving pain during menstruation and reducing the symptoms of menopause. During pregnancy, a decoction or lotion of corn kernels will help relieve swelling from the legs and back, and eating fresh (or steamed) corn will give the female body the strength to cope with the stresses that have increased during pregnancy and feeding. The benefits of corn for appearance are also great. Thanks to the substances that make up corn, regular consumption of this cereal will help stop the aging process of cells, heal the skin, making it more elastic and supple. You can also prepare a mask based on corn; such a mask will be an effective remedy for various types of pigmentation on the face (including age-related), and will also help to even out the skin and get rid of scars and traces of acne (acne).

Corn contraindications

Corn, and especially corn-based medicines, are contraindicated in patients suffering from peptic ulcer disease, as well as those who have increased blood clotting and a tendency to form blood clots. Despite the fact that corn helps a person gain muscle mass, and it is often included in various diets, in no case should you self-medicate those with critically low body weight. In this case, first of all, you should consult a nutritionist to decide if you can use corn as a medicine. This rule applies to all other cases. Corn is a nutritious and very healthy product, but at the same time, an excess of even the most useful substances can significantly harm the body.

Do not forget that corn is often grown in a genetically modified way. If you're buying cooked corn, check for "GMO Free" on the packaging. In our country, this does not guarantee anything, but at least it reduces the likelihood that you will consume an unhealthy product.

Svetlana Shakhova

The debate about the benefits and harms of canned corn and whether there is any point in using it does not subside.

Maize is one of the most common useful cereal crops. It was brought from South America. Used raw and cooked. Recently, due to its beneficial properties, it is the canned version that has become very popular. But, like any product, this one, in addition to benefit, can harm the body.

The chemical composition of canned corn

In addition to proteins, fats and carbohydrates, it contains a large number of trace elements that have beneficial properties for the body.

Vitamins (per 100 g):

vitamin A - 3.3 mcg;
ß-carotene - 0.02 mg;
niacin - 0.95 mg;
thiamine (B1) - 0.02 mg;
riboflavin (B2) - 0.05 mg;
ascorbic acid - 4.8 mg;
vitamin PP - 1 mg.

Macronutrients (per 100 g):

calcium - 42 mg;
magnesium - 103 mg;
sodium - 40 mg;
phosphorus - 301 mg;
potassium - 285 mg;
chlorine - 45 mg;
sulfur - 100 mg.

Trace elements (per 100 g):

iron - 4 mg;
zinc - 1650 mcg;
iodine - 5 mcg;
copper - 300 mcg;
fluorine - 67 mcg;
tin - 30 mcg;
aluminum - 465 mcg.

Carbohydrates that are absorbed by the body (per 100 g):

starch - 9.3 g;
sucrose - 1.9 g.

Nutritional value and calorie content of canned corn

Nutritional properties:

proteins - 2.3 g;
fats - 1.22 g;
carbohydrates - 14.4 g;
water - 82 g;
ash - 0.75 g;
dietary fiber - 2.1 g;
choline - 70 mg.

Benefits of canned corn

First of all, maize is a low-calorie but nutritious food that contains many beneficial amino acids and vitamins.

It has proven itself as a healthy dish for diets for weight loss and among athletes seeking to gain muscle mass. A sufficient amount of protein makes corn an excellent dish on a vegetarian menu, which has many health benefits.

Also, the benefits of canned corn for the body are as follows:

improvement of the skin condition, its whitening;
normalization of the work of the cardiac, nervous and digestive systems;
reducing the risk of sclerosis and metastasis;
increased immunity;
slowing down the aging process;
minimizing stress;
memory improvement, sleep normalization.

The properties of maize are used to treat diseases of the liver, kidneys and urinary system. It is also well suited in the cosmetic field, for example for masks.

Warning! It is used mainly in boiled or raw form for greater benefits and effectiveness.

For women and men

In women, the use of canned corn helps to reduce harmful pain during menstruation and menopause.

In men, it helps to increase and maintain potency.

It also has diuretic properties, which allows you to remove bad cholesterol from the body.

For the elderly

Elderly people are recommended to use corn to prevent sclerosis, joint diseases. The main health benefits of canned corn are to support immunity, metabolism and remove harmful toxins and waste from the body.

During pregnancy and breastfeeding

During pregnancy, you should limit yourself to exotic and heavy food for the stomach, which can be harmful. However, maize, on the contrary, is very useful for the body. If there is no allergy or a doctor's ban, then consumption is allowed in moderation and is beneficial.

Advice! Due to its properties, corn is a good helper for swelling, toxicosis and general weakness of the body during the period of gestation.

Canned corn is not forbidden to a nursing mother, but, like any other dish, it should be used with caution so as not to harm the baby. It increases lactation and improves the quality and useful properties of milk.

Attention! Corn should be introduced into the diet no earlier than six months after the start of feeding, since a large amount of fiber will be stressful for the baby's stomach, which can harm the digestive system.

Can kids eat canned corn

It is not recommended to give canned food to a child under 2.5–3 years old. Before the first introduction to the diet, you should consult with your doctor. Corn provides a large amount of useful energy, improves the functioning of all body systems.

In addition, a pleasant taste will consolidate a good impression of the dish.

canned corn for weight loss

This vegetable is great for weight loss. Boiled corn will bring more benefits. When using canned food, you need to reduce the portion. This is due to the fact that canned corn contains a significant amount of sugar, which is harmful in large quantities.

It is not worth sticking to a maize diet all the time. It is enough to repeat a ten-day course every six months.

Features and norms of use

Due to the high content of complex carbohydrates and high energy value, it is better to eat canned food in the morning.

Children under 10 years old should consume no more than 80 g per day 2-3 times a week. The norm for adults is about 150 g. We should not forget about the dangers and contraindications for use.

Is canned corn good for diabetes?

The presence of diabetes implies constant diet and control of blood sugar levels. Despite the fact that canned corn is sweet, its use in diabetes is allowed in limited quantities. So it will do more good than harm. The product tends to be digested for a long time, which contributes to a long-lasting feeling of satiety.

Important! To minimize the harm, you should always consult with your doctor before use.

Canned corn for gastritis and pancreatitis

Gastritis is an inflammation of the walls of the stomach and their thinning. In the presence of this disease, the stomach reacts painfully to harmful spicy, salty, fatty foods. The use of corn should be limited or not consumed at all.

Pancreatitis is inflammation of the pancreas. Each canned product consumed can cause harm and provoke an attack. Therefore, corn in jars is categorically contraindicated.

How to preserve corn at home

Comment! A self-cooked dish is a guarantee of quality, usefulness, freshness and preservation of all properties valuable for health.

There are many recipes for canning corn. Here are selected the most delicious and healthy.

Recipe #1

Ingredients:

fresh corn cobs;
sugar - about 2-3 tablespoons;
a liter of clean water;
a spoonful of salt.

In order to quickly separate the grains, you need to lower the corn into boiling water, and after 2-3 minutes into ice. Grains again lower into boiling water for 2-3 minutes.

Cooking:

Fill sterilized half-liter jars by ⅓.
Separately, make the marinade: mix salt and sugar in boiling water.
Fill jars with marinade.
Sterilize for 3 hours, previously covered with lids.
Roll up the lids and turn the jars over.

Recipe number 2

Ingredients for 1 serving:

maize cobs;
a tablespoon of granulated sugar;
a pinch of salt;
⅓ tsp citric acid.

Cooking process:

Boil the cobs in salted water for an hour. Let cool.
Separate the grains and pour into a pre-sterilized jar.
Boil the water remaining after cooking and pour into a jar.
Cover and sterilize for half an hour.
Roll up and leave upside down in a warm place.
After it cools down, you can use it.

Recipe number 3 - with vinegar

Components:

maize cobs;
Art. l. salt;
1 st. l. granulated sugar;
a spoonful of a solution of 9% table vinegar.

Cooking process:

Dip the corn in boiling water for 5-7 minutes, then cool.
Separate the grains and pour into sterile jars.
Pour boiling water over and leave covered for 10 minutes.
Boil the salt and sugar marinade.
Drain the water from the grains and pour in the marinade and vinegar.
Sterilize for 20 minutes (you can skip this step).
Roll up the container and leave in a warm place upside down.
When it cools down, the dish is ready to eat.

Harm of canned corn and contraindications

In addition to the benefits, maize, like any food product, has harmful properties and contraindications:

Problems with the organs of the gastrointestinal tract: ulcer, gastritis, pancreatitis and others.
Obesity, blood clots, problems with blood formation.
Allergic reactions to the product.
Children's age up to 2.5-3 years. Excessive consumption is harmful to health.
Anorexia. Corn reduces appetite and suppresses hunger, which in this case will not bring benefits, but will lead to additional weight loss.

How to choose canned corn

There are many types of canned goods on the market today. In order not to make a mistake with the choice, you should pay attention to such factors:

Bank integrity and expiration date. It is advisable to take the one that was rolled up in summer or autumn - during the season, the benefits of this vegetable are maximum.
It is advisable to choose a jar with GOST marking. The likelihood of a quality product increases.
Compound. It is recommended to choose a product that contains only grains, water and salt. A significant amount of sucrose is detrimental to the quality of corn.
The amount of carbohydrates should not exceed 11-12 grams. Otherwise, it indicates the presence of sugar, which reduces the quality and harms health.

Conclusion

The benefits and harms of canned corn are what you need to pay attention to when included in your regular diet. In general, maize is quite a healthy dish. However, do not forget about the negative properties that are harmful. It is necessary to take into account the characteristics of the organism in order for the product to be beneficial. Even after being preserved, corn continues to be tasty and nutritious. Cooking according to the recipe will help preserve as many vitamins and minerals as possible.

More information on how to choose canned corn can be obtained from the video:

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If under Khrushchev corn was grown everywhere, respectfully calling it "Russian gold" and "the queen of the fields", now gardeners' interest in this vegetable plant has subsided. It is much more common to see corn on the shelves in the form of cereals, flour, oil or canned grains than to see it growing in someone's garden. But corn is valued not only for taste - its useful properties are not inferior to beans, carrots, tomatoes and other vegetable crops!

What is useful in corn, what vitamins and minerals it contains

On an industrial scale, corn is now grown in the Rostov, Volgograd regions, in the Krasnodar Territory and other southern regions. But even in the climatic conditions of Siberia, you can get a good harvest of corn cobs if you provide the plants with sufficient moisture and protect them from frost. Corn cobs ripen by August, they can be harvested until the end of September, immediately eaten or harvested for future use.

The usefulness of corn also lies in the fact that it supplies our body with unsaturated fatty acids.

Corn has a balanced composition of proteins, fats and carbohydrates, and in terms of protein content, corn grains are not far behind meat - vegetarians and those who seek to reduce the amount of meat in their diet should pay special attention to this vegetable plant.

Video about the beneficial properties of corn

The usefulness of corn also lies in the fact that it supplies our body with unsaturated fatty acids (arachidonic, linoleic, linolenic) and essential amino acids (tryptophan and lysine).

Vitamins and trace elements contained in corn grains:

vitamins B1, B2, PP, E, C, D, K;
mineral salts of potassium, phosphorus, magnesium, calcium, iron, sodium;
trace elements nickel and copper.

It should be noted that during the cooking process, some vitamins and microelements are lost, but this is not a reason to doubt: is corn healthy after heat treatment? At least 20% of the vitamins and minerals in cooked corn remain.

Corn - harm and benefit to our body?

As a valuable food rich in vitamins and nutrients, corn can be a useful addition to the daily diet, especially for children and those who are committed to a healthy diet. The unsaturated acids contained in corn help to remove harmful cholesterol from the body, which means that by adding corn to fatty dishes, you can at least slightly neutralize their harm. Along with beans and beans, corn grains can become the basis of a vegetarian diet.

The use of corn has a beneficial effect on the functioning of the gastrointestinal tract and relieves constipation.

Benefits of corn:

the use of corn has a beneficial effect on the work of the gastrointestinal tract and relieves constipation;
corn starch promotes the formation of muscle fibers and nourishes nerve cells;
the pectins contained in the grains exhibit antitumor activity;
glutamic acid improves memory, and also has a positive effect on metabolic processes occurring in the brain;
young corn well cleanses the body of harmful substances and accumulated toxins;
choleretic properties of corn are used in the treatment of hepatitis, cholecystitis;
corn dishes are recommended for those who suffer from obesity, diabetes, allergies;
corn is useful as a dietary food for nephritis, epilepsy, gout and liver diseases.

Video about corn

As you can see, the benefits of corn are enormous, and even in the absence of these health problems, it should be consumed as often as possible. Do not limit yourself to just boiled corn on the cob - grains can be consumed baked and fried, added to salads, soups, casseroles, stews, cereals. Small cobs are eaten raw (milk corn) and grilled.

Corn can harm only if you have any problems with the stomach, intestines, or increased blood clotting. And, of course, the harm of corn will not be slow to manifest itself if you consume large quantities of corn flakes, chips or popcorn, since many harmful additives and artificial substitutes are used in the production of these products. Useful properties of corn in such products are completely absent.

Corn (maize) is called the oldest cereal and, perhaps, the oldest cultivated plant, whose history began on the territory of modern Mexico about 9-12 thousand years ago. It is assumed that in those days, corn cobs were no more than 3-4 cm. But after domestication (about 9 thousand years ago), selection led to the emergence of varieties with ears of various sizes and colors.

Corn is an extremely valuable food and feed product, second only to wheat in terms of marketability. But modern research also reveals the healing possibilities of the “queen of the fields”. There is evidence that the inclusion of corn stigmas in food leads to an increase in the secretion of bile with a decrease in its viscosity and density, and with prolonged use, even the dissolution of gallstones is observed. And these are not the only healing properties of corn.

Composition and calories

Main substances (g / 100 g):	fresh yellow corn	Boiled yellow corn	Frozen yellow corn	Canned yellow corn
Water	76,05	73,41	71,79	82,61
Carbohydrates	18,70	20,98	23,50	13,86
Sugar	6,26	4,54	3,78	4,15
Alimentary fiber	2	2,4	2,8	1,7
Squirrels	3,27	3,41	3,28	1,95
Fats	1,35	1,5	0,78	0,77
Calories (Kcal)	86	96	98	61
Minerals (mg/100 g):
Potassium	270	218	294	136
Phosphorus	89	77	87	46
Magnesium	37	26	32	15
Sodium	15	1	5	195
Calcium	2	3	4	4
Iron	0,52	0,45	0,68	0,36
Zinc	0,46	0,62	0,70	0,39
Vitamins (mg/100 g):
Vitamin C	6,8	5,5	7,2	2,6
Vitamin PP	1,770	1,683	1,681	0,884
Vitamin B1	0,155	0,093	0,103	0,015
Vitamin B6	0,093	0,139	0,179	0,037
Vitamin E	0,07	0,09	0,09	0,03
Vitamin A	0,056	0,079	0,073	0,010
Vitamin B2	0,055	0,057	0,088	0,015

The sodium in corn is the mineral that varies the most with the type of preparation. If during cooking sodium almost disappears from the composition, then during canning its concentration increases by more than 10 times.

In general, the analysis of the table allows us to conclude that if fresh corn is not available for some reason, then the most complete replacement will be the frozen version, in which the proportion of vitamins and minerals not only does not decrease, but even increases in some positions.

Medicinal properties

The main healing function is performed by corn stigmas and oil, which have a beneficial effect on several organs and life support systems of the body at once:

In the circulatory system, substances isolated from the stigmas increase the number of platelets, contribute to the normalization of the blood coagulation process, and vitamin E in the oil reduces the concentration of cholesterol after damage to the inner wall of the vessel.
Antioxidant properties and the ability to protect liver cells allows the use of stigmas in the treatment of toxic hepatitis and complications of diabetes mellitus.
The choleretic effect of corn oil and stigmas, as well as an increase in bile secretion with a decrease in its viscosity and density, helps to fight a number of diseases of the gallbladder and liver.
Maize hairs in water infusions of various concentrations are used to dissolve carbonate stones.

Some medicinal properties of raw corn are enhanced after processing, and some, on the contrary, are lost. So, for example, popcorn (if it is not “discredited” by the addition of a large amount of sugar and salt) increases the amount of plant antioxidants (polyphenols) that prevent cell oxidation and aging. And corn flakes, having passed the stages of processing and preparation, lose almost all phenolic acids that can fight cancer.

Use in medicine

For medicinal purposes, a raw material known as "corn hair" is used, obtained from corn columns with stigmas. The stigmas contain fat-soluble, hydrophobic vitamins (participating in the synthesis of proteins and ensuring a normal level of blood clotting), ascorbic acid (ensuring the functioning of connective and bone tissue), fatty oil, some steroidal alcohols, glycosides, and traces of essential oil.

Since they have a choleretic and diuretic effect, their extract in liquid form is prescribed for insufficient bile secretion, as well as for infectious inflammation of the bile ducts (cholangitis), inflammation of the gallbladder (cholecystitis), the formation of carbonate stones there, liver diseases (hepatitis). A little less often - with inflammation of the prostate gland, urinary tract, and also as a means to slow bleeding.

Unrefined fatty oil, which contains up to 57% in the germs of some varieties of maize, is prescribed as an auxiliary and prophylactic agent for obesity, lipid and protein metabolism disorders in atherosclerotic formations, as well as for impaired glucose uptake and the risk of developing diabetes mellitus.

In folk medicine

Despite some differences in the approach to treatment, traditional healers often used corn remedies for the same indications as modern doctors representing scientific medicine.

The South Slavic tradition prescribed the use of a decoction of corn stigmas for urolithiasis and inflammation of the urinary tract. But in addition, they were prescribed to combat tapeworms.
Eastern Slavic healers "prescribed" corn decoctions for diseases of the gallbladder and ducts, and also as a diuretic.
In Central Asia, corn was used to treat tuberculosis. In boiled form, corn cakes with vinegar were applied to eczema, they healed skin cracks on the arms and legs. Chewed corn grain was considered a remedy that could improve eyesight if the resulting slurry was applied to the eyes. As a medicinal drug, such a gruel was also used for insect bites. Eaten corn belonged to fasteners in gastrointestinal disorders. And an enema of boiled flour, according to traditional healers, could cure intestinal ulcers.

Not everywhere, but quite widely in folk medicine, the ability of corn stigmas to relieve nervous tension and act soothingly is still used. In addition, in lotions and by internal use, stigmas are recommended for glaucoma and hemorrhages in the vitreous body and conjunctiva of the eye.

Decoctions and infusions

There are several recipes for decoctions and infusions of corn stigmas, which are prepared depending on what health problems need to be addressed.

With diseases of the biliary tract. Raw materials in the amount of 2 tbsp. spoons are crushed and poured with 250 ml of boiling water. After 30 minutes of infusion, the liquid is filtered and then taken warm, 60-70 ml before meals three times a day.
To restore blood clotting. A similar method of preparation is used, but 100 g of raw materials are taken, and the decoction is taken in 1 tbsp. spoon every hour.
As a diuretic with edema and kidney disease. Raw materials in the amount of 1 teaspoon are crushed, poured into an enameled pan, 200 ml of boiling water is poured, closed with a lid and aged for half an hour until cool. After filtering, the liquid is taken in 2-3 tbsp. spoons before meals three times a day.
To dissolve stones in the kidneys and ureters. Raw materials in the amount of 1 teaspoon are crushed, 200-250 ml of water is poured and boiled for an hour over very low heat. In case of boiling, you can add a little water until the volume is restored. The broth is infused until cool and taken 1-2 tbsp. spoons before meals four times a day.
With eye hemorrhages. Raw materials in a volume of 15 g are poured with 200 ml of boiling water and infused for 40 minutes. After filtering, the liquid is taken in 2 tbsp. spoons three times a day.
With uterine bleeding. The infusion is prepared in a similar way, but 1 teaspoon of raw materials is used and the infusion time is reduced to 20 minutes. It is taken in 2-3 tbsp. spoons before meals (20 minutes) three times a day.
Infusions for weight loss raw materials (3-4 tablespoons) are usually infused for about 3 hours in a thermos, and the liquid itself is taken in 1 tbsp. spoon before meals (30 minutes) three times a day.

in oriental medicine

In traditional Chinese medicine, foods are classified according to the extent to which they represent the two fundamental principles of Yin and Yang (on a scale of -3 to +3, respectively). Corn in this division, along with other cereals, is the basis of human nutrition, with a value of "-1" (the minimum degree of Yin), considered a very balanced product.

It has a tonic effect on the vital energy of the pancreas and spleen, soothes and “extinguishes” the heat of the liver, regulates the fullness of the urinary and gall bladders, and also moves the blood of the “triple heater / heater”, through which the Qi energy performs its functions.

Tibetan medicine expands the list of diseases and pathological conditions in which corn is useful, adding to it constipation, poisoning, leucorrhoea, urinary retention. It is believed that corn can slightly aggravate Cold diseases with Kapha (Plucus) at the base. There are many more of them than Heat diseases and, if started, they are more difficult to treat.

In scientific research

Recent scientific studies have made it possible to talk about corn-based preparations as a way to effectively combat obesity, type 2 diabetes, and various types of inflammatory processes.

In the spring of 2019, a group of researchers from the University of Illinois tested how purple (purple) corn phenols in aqueous extracts extracted from the pericarp of Apache Red hybrids would affect laboratory mice. The concentration of the obtained anthocyanins and phenolic compounds differed significantly depending on the specific hybrid, but the therapeutic effect was recorded to some extent in all cases.

Scientists noted a change in the development of adipose tissue cells (adipocytes) under the influence of maize extract and a decrease in fat content by 8-56% (depending on the phenol studied). In addition, they found that a key marker of insulin resistance decreased by 29-64% and cellular glucose uptake decreased by 30-139% (depending on the anthocyanin chemistry).

It is assumed that in the near future, the choice of the ideal concentration of phenolic compounds and chemical composition will reduce the effect of oxidative processes in insulin-resistant fat cells and, in general, improve the insulin profile in obese people.

A few years earlier, in 2012, a Korean research team from the Department of Biochemistry at Hallym University also experimented with purple maize from Chile and Peru to determine how anthocyanins derived from this maize would affect the development of diabetic kidney disease (nephropathy). The experiment was carried out in 2 stages: first "in vitro" (in vitro), and then on mice.

Within 6 hours, the cells were exposed to corn anthocyanins at different concentrations from 1 to 20 μg/ml. Mice (both diabetic and control) were injected with the drugs for 8 weeks. As a result, an interruption of the cellular signal was recorded, which stimulates the mechanism for the development of nephropathy, and can also inhibit macrophage infiltration, which is closely associated with kidney inflammation. Thus, the researchers concluded that the use of maize anthocyanins could be considered as an element of an overall strategy for the prevention of renal vascular disease in type 2 diabetes.

A whole range of studies have been devoted to the effect on the body of high fructose corn syrup (with a glucose and fructose ratio of 45:55, respectively), which is added on an industrial scale to sweet water, bread, ketchup, mayonnaise, yogurt and is used in cooking.

Research conducted at the Baylor College of Medicine in March 2019 showed that daily consumption of corn syrup in drinks, even in small quantities (for a person, this is about 0.35 liters per day), leads to a progressive growth of intestinal tumors, regardless of the degree of obesity. It is assumed that the syrup "feeds" the cancerous tumor, so that it grows faster. The study was conducted on mice in which a mouse model of colon cancer was created by deleting a certain gene. The control group of rodents drank pure water throughout the experiment, and they did not observe such intensive cancer growth.
In 2008-10 Scientists from Duke University Medical Center, after examining dietary questionnaires of 427 adult patients with non-alcoholic fatty liver disease, suggested that it was the increased consumption of corn syrup that led to scarring and the development of fibrosis.
According to a research group at Princeton University, corn syrup is more likely to cause obesity than other sweeteners of the same calorie content. In one experiment, experimental male rats received water with syrup, while control groups received water sweetened with table sugar and sucrose. Males drinking syrup-containing water gained weight much faster. Moreover, they did not just get fat, but showed signs of morbid obesity. The second experiment, which was carried out for six months, led to similar conclusions.

It must be said that the Corn Processors Association responds to almost all critical studies of scientists, pointing to certain errors (or incorrect interpretation) in the experiments. But scientists continue to work. And more often it is not aimed at debunking corn products, but at finding their beneficial properties.

For example, researchers at Purdue University recently concluded that soluble corn fiber supplementation may help build and retain calcium in the bones when fiber is consumed during a woman's critical time for calcium formation - during adolescence and postmenopause.

For weight loss

The use of corn in diets for weight loss causes conflicting reactions from experts. More often, it is recommended to exclude it from the diet or reduce consumption to a minimum during the course. However, there are people who practice mono-nutrition in express diets, talking about the feeling of satiety and quickly leaving kilograms. The 4-day program of the Canadian nutritionist Ishmael Kitner is also based on the use of this particular cereal.

The first two days are eaten: grains of 2 cobs of boiled corn (if it is not possible to use fresh or frozen grains, then canned ones will do); vegetables and fruits 1 each - carrots, cucumber, tomato, sweet pepper, onion, kiwi.
The last two days, the same thing is used, only with the addition of boiled champignons in the amount of 150 g.
During all this time, it is advisable to drink at least a liter of water per day, and also add a drink from brewed cob fibers to the diet.

Regardless of dietary preferences, when choosing corn, you need to consider its variety and method of preparation. The least calories in the raw version - about 85 Kcal / 100 g, boiled and canned corn in sweetened syrup contain approximately the same amount - 120-125 Kcal / 100 g, in popcorn with flavorings - about 325-350 Kcal / 100 g, and in a fried product, usually more than 400 kcal.

In cooking

There are many uses for corn products in cooking.

Grains in the stage of milky ripeness can be eaten raw or boiled. Some maize varieties make great popcorn, others make great corn flakes. Canned maize is included in numerous salad recipes. Corn glucose-fructose syrup is also known in cooking, which, however, causes a critical attitude and even concerns among nutritionists and scientists.

Porridge is made from coarse flour. And when fine flour is added to cakes and puddings, they become more crumbly. Cornmeal is also used to make pancakes and dumplings. This is especially true for people with gluten intolerance who cannot eat traditional wheat, barley or rye bread. However, cornmeal can be a real challenge for a novice cook. It is heavy and the dough does not want to rise with it. Therefore, if you use it, it is better to deal with the finest flour.

In the cuisines of peoples around the world, you can find already traditional maize dishes: from Argentinean locro soup and Italian polenta porridge, to Chinese donuts and Egyptian pineapple cake. In Mexico, the beer drink chicha (chicha) is brewed from sprouted maize grains.

In cosmetology

A number of different cosmetic components are obtained from maize, but starch is considered the most demanded in the beauty industry for its absorbent capabilities and the ability to give the skin a silky smoothness. "Universal sensory modifier" is called by the manufacturers themselves. When applying cosmetics based on it, a powdery matting effect appears, due to which the skin feels dry and smooth, excess shine and stickiness disappear. Starch, instead of talc in the composition, absorbs excess sebaceous secretions and at the same time delicately polishes the surface of the skin.

In addition, starch in cosmetics acts as an emulsifier, preservative, thickener. Depending on the specific task, its concentration can reach different levels:

in powders - up to 99%,
in creams - up to 30%,
in lotions - about 0.5-3%.

Corn derivatives play other roles in cosmetics as well. Corn protein - nourishes and conditions the skin and hair. Corn alcohol esters (glycerides) - moisturize, and in combination with corn germ oil, these components protect the skin from damage and irritation.

At home, you can easily make a face mask using one tablespoon of boiled cornmeal. The slurry swollen from water is applied to previously cleaned skin areas and left for 15 minutes. After this time, the gruel is washed off with warm water without soap.

Dangerous properties of corn and contraindications

Since corn stigmas create a choleretic effect, they can provoke the movement of stones in the gallbladder and ducts. Boiled corn grains are relatively difficult to digest, so people with gastrointestinal problems (indigestion, ulcers, increased gas formation) should use the product with caution.

Potential health risks associated with eating corn include its ability to increase blood clotting and increase blood viscosity. In addition, slowing blood flow is one of the causes of thrombophlebitis, so people with such circulatory system problems should consult a medical specialist before including corn in their diet. Perhaps a balanced diet rich in amino acids (particularly taurine) will reduce the risk.

The absence of iodine in corn grits adversely affects the state of the thyroid gland. More precisely, corn itself as a product does not increase the risk of goiter, but the forced transition to long-term corn diets in history has already led to a regional increase in thyroid diseases. In particular, in the famine years in northern Italy, local corn porridge - polenta (polenta) - helped the locals survive due to its nutritional value, but the lack of a sufficient amount of iodine in the daily diet eventually led to a surge in diseases provoked by this factor.

But both the monotonous diet and the overeating of corn products with added sugar (cereals, "sticks", popcorn, chips) are not so much about the harmfulness of maize itself, but about abuses and extremes in matters of nutrition in general.

Glucose-fructose syrup, created from corn, also threatens, first of all, with an excess of purified fructose in the composition, which harms the brain and creates prerequisites for the formation of tumors. In addition, it “feeds” already existing tumors, which is why they grow faster. There are studies showing that this syrup increases the risk of cirrhosis and fibrosis in people with fatty liver. Therefore, sugar should not be replaced with corn syrup (as is sometimes recommended).

Separate serious disputes are caused by the dependence of the risk of developing cancer on the use of genetically modified corn. The discussion was aggravated by a two-year study by French scientists who, after an experiment on rats, stated that GMOs lead to the appearance and rapid increase in cancerous tumors. According to the data presented, breast cancer was especially common in female rodents.

Throughout the study, animals were fed only genetically modified corn of the famous Monsanto brand, after which a number of countries, just in case (until the results were confirmed or denied), banned the import and cultivation of GM corn.

However, the research of the French group almost immediately after the publication was questioned and debunked. Skepticism was caused by the lack of details about the course of the experiment, insufficient information about the diet of the control groups, and the small number of rodents studied. Several other laboratories requested all information about the work carried out in order to cross-check the results.

In parallel, the collection of statistical information on the possible harm of GM products was also carried out. For this, scientific articles on the subject over the past 30 years, expert assessments, information on the ratio of the number of various diseases and the share of GM crops in the national economy (on a national scale) were raised. This study did not reveal any negative effects of GMOs on human health. On the contrary, the assertion was made that by reducing the pesticide load and increasing the vitamins in hybrids, the health of the nation has improved.

We have collected the most important points about the benefits and possible harms of corn in this illustration and we will be very grateful if you share the picture on social networks, with a link to our page:

Corn, which became the basis of highly productive agriculture, played a key role in the development of all Mesoamerican civilizations, which was reflected in their religious system. The gods and goddesses of corn - Centeotl of the Aztecs and Yum Kaash of the Maya - were among the most revered in the pantheon. But other gods were depicted with corn in their decoration or were involved in the mythical appearance of cereal. So, the supreme god of the Maya and Toltecs, Quetzalcoatl, searched for a long time and diligently for the best plant for cultivation, until he found maize on the border of Guatemala and Mexico.

The new mythology attributes the domestication of corn not to the gods, but to aliens. And all because a modern cultivated cereal can grow exclusively from seeds sown by man. Just a cob that falls to the ground is highly likely to rot. And since without human intervention the spread of culture is impossible, then how could it even appear in this world, if not with the help of aliens?

Scientists with archaeological finds in their hands answer this question with a detailed description of the evolution of wild maize, which used to look different, pollinated differently, and produced a “legacy” without outside help. And only the ancient selection intervention deprived the new cultural species of this “independence”.

However, even after convincing explanations of scientists, maize gives enough reasons for surprise. Here are 10 interesting facts about him.

1 In a corn cob there are always an even number of grains (up to a thousand in one cob), usually located in 10-14 rows.
2 The stem can grow up to 7 meters, which is comparable to the height of a two-story house.
3 Corn is a dioecious plant, and it does not bear fruit alone, therefore, male maize (with flowers in panicles on the tops of the shoots) and female (with flowers collected in the axils of the leaves) grow alternately in the same field.
4 Ancient Mexican peoples built dwellings and outbuildings from dried corn stalks.
5 Cobs after separation of the grain are used as raw materials for the production of smoking pipes.
6 Cob wraps, for lack of a better material, were taken in Colombia to make balls.
7 The effect of turning corn kernels into a popcorn balloon when heated was known even to ancient American civilizations.

8 The resurgence in popularity of popcorn is directly related to the income system of cinemas, where the sale of popcorn has surpassed the income from film rentals in terms of profitability.
9 Mexicans are considered the leaders in eating corn in various forms. Approximately 90 kg of product per year falls on one adult resident of the country. The Americans, who are in second place with 40 kg, are more than 2 times behind them.
10 The Aztec corn god Centeotl aroused the envy of another deity with his popularity and was cut into many pieces, some of which just turned into a plant. The Mexican name for corn retains an association with this legend. The word "tlaolli" from one of the indigenous languages \u200b\u200bof Mexico can be translated as "our meat (body)".

In our country, instead of the word “maize” common in the world, the word “corn” is used. This is due to its Turkish origin. In the Ottoman Empire, the word that sounds like "kokoroz" meant "tall plant". In a slightly modified version, it was also fixed in the languages of Bulgaria, Serbia, Hungary and Romania.

Since the middle of the 50s of the XX century, a real "corn fever" began in the Soviet Union. The country's agriculture was largely reoriented from traditional grain crops to growing corn after Soviet head of state Nikita Khrushchev saw with his own eyes the achievements of American farmers and learned about the scale of the maize crop in the United States in 1955. A quarter of all arable land in the USSR was given over to corn, including floodplain lands. The idea was actively promoted among the population. But, in the end, an attempt to switch to maize without taking into account climatic features and amendments to the level of agricultural technology only aggravated the situation in agriculture. By the mid-1960s, the campaign began to gradually wind down.

In the USSR, for a long time after that (but often with irony), corn was called the "queen of the fields" by analogy with the American "King Corn". In 2007, a documentary of the same name was released in the US, detailing how the plant came to dominate local fields. It is not surprising that it is in the United States that most of the monuments to this cereal are collected:

Since the Minnesota Senate has approved a city called Olivia since 2005 as the world's corn capital, we will begin our review of the monuments with it. The 7.6-meter cob-shaped fiberglass statue is mounted on the roof of the gazebo, and everyone who drives along Highway 212 sees it from afar.
In the same state, only in the city of Rochester, in the form of a corncob with night illumination, a reservoir of a 50 thousand gallon water tower was made. The total height of the structure is approximately 46 meters.
A field of 109 huge (2 meters high) white cobs is located in the state of Ohio, in Dublin, USA. It was “planted” in honor of the breeding of a popular and tasty hybrid by a local farmer.
A mysterious wooden monument in the form of an almost two-meter cob is installed in California. The inscription on the attached plate dedicates the statue to Pepperwood and its inhabitants, and the postscript “Gone but not forgotten” raises a lot of questions.
In the state of Wisconsin, you can find not only the “corn monument”, but also a commemorative commemorative coin with the image of an ear.

There are also monuments to the plant in Ecuador, Thailand, Russia, and Bali. And in China, for the celebration of the New Year, a whole sculptural composition depicting the legendary Monkey King with his retinue was built from 5,000 cobs.

In 2016, an agro-entertainment park was opened near Kiev with the telling name "Kukulabia", made up of two words: "corn" and "maze". On a field of 45 thousand square meters. meters, right in the corn thickets, a unique one and a half kilometer quest labyrinth was carved, which became the largest structure of its kind in the country. The "corridors" of the labyrinth formed a large-scale coat of arms, which was best viewed from a height.

Selection and storage

When choosing corn for cooking, they are guided by several characteristics:

1 Color. Since young corn is tastier and softer, it is better to take cobs with light yellow or white kernels. The rich yellow color of the varieties common in our country indicates a high degree of maturity.
2 Density. The grains should be moderately elastic, but still quite soft to the touch. It is better if they are the same size. In good corn, they fit snugly together.
3 Flaws."Dimples" on the grains can indicate either improper pre-sale storage of corn, or its overripeness. In any case, it is better not to take such a product.
4 Leaves. It is safer to buy corn with leaves, which ideally should still be “alive” and green, close enough to the cob.

While the corn is not cooked, its “life” can be extended to 3-4 weeks if the cobs are dipped in cold water with ice, citric acid and salt (a teaspoon per liter) for about half an hour. After that, you need to remove the grains, dry them, then send them for storage in hermetically sealed bags in the refrigerator. In the freezer, they can lie all winter.

Boiled corn is usually not stored, but if it is necessary, for example, to keep the temperature of the cob before the guests arrive, it is wrapped in foil. In the case when the boiled head still remains uneaten, it can be wrapped in cling film and put in the refrigerator. For a longer period, the separated corn grains are sent to the freezer, previously, still on the cob, by arranging a contrast dipping in hot and cold water. Before freezing, the corn is dried and laid out in bags.

When choosing canned corn, attention to the release date should be paid at least in order to understand whether fresh or frozen grains will be in the bank. As a rule, freshly harvested crops fall into canned food dated in summer and early autumn, while winter and spring packages contain previously frozen grains, which were thawed with 70-75-degree hot steam before sealing.

According to the rules, canned corn is stored for 3 years. But after opening it should not be kept in the same metal can. If you didn’t eat it right away, it’s better to pour it into a glass dish, adding the remaining “brine” there, close the lid tightly and send it to the refrigerator, where it can stand for another three days without loss of quality. However, people store even sour grains, using them for fishing as bait. But even more so, they need to be closed as tightly as possible, otherwise the sour smell will permeate the rest of the products.

Varieties and cultivation

Any corn in cultivation loves the sun and heat. Seeds germinate at least at 8-10 C, at -3 C, seedlings die. Maize is a drought-resistant crop, but for a good harvest it still needs 450-600 mm of rainfall.

There are 9 botanical groups of cultivated corn (Zea mays), 4 species, 3 wild subspecies and thousands of varieties and hybrids that differ in shape, color, size, yield, ripening time, content of various elements and other parameters.

Sugar maize. The most common high sugar group. The cobs of this maize are yellow in color, ranging from pale to rich, almost orange. They need to be harvested before full ripening and cooked as quickly as possible so that the grains do not become “rubber” and starchy.
Waxy maize. Varieties come with yellow, red and almost white grains. Due to the recessive “waxiness gene”, varieties from this group cannot be planted next to varieties from other groups. Waxy corn is quite vulnerable to adverse factors - it often dies and does not have consistently high yields. But it is valuable for its 100% amylopectin starch.
Tooth maize. When the grain of this group ripens, a depression appears in it, making it look like a tooth, which determines the name. Most of the cultivars are medium late or late, providing high survival and yield.
Silicon maize. The species is hardy, fruitful, with a high starch content. Grains (from lilac-chocolate to yellow) are mainly used for cereals and cereals. An alternative name - "Indian" - this corn probably got because of the "mistake of Columbus", who, having landed on the shores of America, thought that he had found his way to India.
Starchy maize. Large yellow or white grains contain up to 80% soft starch and little protein, which is why it is used mainly for the production of flour, molasses, and alcohol.
Bursting maize. This is high-protein corn, which, when heated, breaks the peel and bursts, turning out into a white mealy lump, which determined the technology of popcorn production.
Filmy maize. It owes its name to the scales (films) covering the grain. This quality makes corn of this group unsuitable for the food industry and, as a result, unpopular with farmers.

There are also semi-dentate and starchy-sugar groups.

The varietal-hybrid variety of corn is extremely large, therefore, for familiarization, let's pay attention to the amazing maize, which in appearance noticeably differs from the corn we are used to.

"Mother of Pearl Miracle" (Japanese). The plant itself, and the flowers, and the cobs look spectacular. Thanks to thick juicy stems with striped yellow-green-red-orange-pink stripes, they are often planted along walls and fences as a decorative one and a half meter hedge, and designers decorate interiors with small elongated cobs with dark red grains after harvest.
"Glass Gem", or "Kaleidoscope". When looking at the cob of this hybrid, it seems that the grains are made of glass of different colors and transparency. Moreover, the set of colors is not repeated, and therefore we can say that every time a completely unique edible and at the same time decorative product appears on the dining table. "Glass Gem" is not boiled, but excellent popcorn is made from its grains.
"Strawberry". This variety surprises in color, size and shape. The cobs are small in length - do not exceed 10 cm, have a wide base and a narrow top, which resembles the shape of a berry. The reddish-purple color is also associated with strawberries. The grains of this hybrid are small, but in the milky stage of maturity, sweet and healthy. The flour made from this corn retains a natural dye that is used in cooking.
Peruvian black. Black corn is spoken of not only as the most ancient domesticated crop, but also as the most useful among corns. Gardeners are often impressed by the black "black" grain, and the powerful stem of the plant with purple aboveground roots and dark striped leaves. The second, "Ukrainian", name of Peruvian corn - "Mama Sara" - came from the name of Saramama ("mother of maize") - a female deity from the mythology of the Quechua people.
White. The grain color of these hybrids is really snow-white, which is reflected in the names of many of them: "White Cloud" - used to make popcorn, "Snow Queen" - has a high sugar content, "Snow Avalanche" - a high-yielding hybrid with sweet and juicy grains. Thompson Prolific is a starchy, hearty white corn variety that has been known in Virginia (USA) since 1910 and is very popular with American farmers.

Corn is an indispensable crop in the world economy. Starch, flour, alcohol, oil, biogas - all this is produced in sufficient quantities thanks to corn. Without it, humanity simply would not have been able to feed itself or provide food for domestic animals. But new research into the healing potential of corn may further fuel interest in this unique crop.

Qiaozhi Zhang, Elvira Gonzalez de Mejia, Diego Luna-Vital, Tianyi Tao, Subhiksha Chandrasekaran, Laura Chatham, John Juvik, Vijay Singh, Deepak Kumar. Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential. Food Chemistry, 2019; 289.

M.K. Kang, J. Li, J.-L. Kim, J.-H. Gong, S.-N. Kwak, J. H. Y. Park, J.-Y. Lee, S. S. Lim, Y.-H. Kang. Purple corn anthocyanins inhibit diabetes-associated glomerular monocyte activation and macrophage infiltration. AJP: Renal Physiology, 2012.

Marcus D. Goncalves, Changyuan Lu, Jordan Tutnauer, Travis E. Hartman, Seo-Kyoung Hwang, Charles J Murphy, Chantal Pauli, Roxanne Morris, Sam Taylor, Kaitlyn Bosch, Sukjin Yang, Yumei Wang, Justin Van Riper, H Carl Lekaye , Jatin Roper, Young Kim, Qiuying Chen, Steven S. Gross, Kyu Y. Rhee, Lewis C. Cantley, Jihye Yun. High-fructose corn syrup enhances intestinal tumor growth in mice. Science, 2019; 363.

Manal F. Abdelmalek, Ayako Suzuki, Cynthia Guy, Aynur Unalp-Arida, Ryan Colvin, Richard J. Johnson, Anna Mae Diehl, for the Nonalcoholic Steatohepatitis Clinical Research Network. Increased fructose consumption is associated with fibrosis severity in patients with nonalcoholic fatty liver disease. Hepatology, 2010.

Miriam E. Bocarsly, Elyse S. Powell, Nicole M. Avena, Bartley G. Hoebel. High-fructose corn syrup causes characteristic of obesity in rats: Increased body weight, body fat and triglyceride levels. Pharmacology Biochemistry and Behavior, 2010.

S. A. Jakeman, C. N. Henry, B. R. Martin, G. P. McCabe, L. D. McCabe, G. S. Jackson, M. Peacock, C. M. Weaver. Soluble corn fiber increases bone calcium retention in postmenopausal women in a dose-dependent manner: a randomized crossover trial. American Journal of Clinical Nutrition, 2016.

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Corn is rightfully considered one of the most popular delicacies, which is equally loved by both adults and children. It is used not only in boiled, but also in canned form. It also produces starch and flour, which later become the ingredients of many dishes. In addition, we all know very well how useful corn is. What vitamins this product contains, you will learn from today's article.

A bit of history

As a cultivated plant, corn began to be grown about twelve thousand years ago. The peoples living in Mexico were the first to cultivate it. At that time, its cobs were much smaller than modern ones. The average fruit size was only four centimeters.

For those who want to understand what vitamins are in corn, it will be interesting that it was the basis of the diet of the Indian tribes that inhabited America long before the formation of the United States. Images of this plant adorned the walls of ancient Indian temples. It is reliably known that some tribes, in the hope of a good harvest, made a sacrifice to the sun god in the form of bread baked from cornmeal.

European peoples learned about this culture thanks to Christopher Columbus. It was brought to the territory of Russia in the 17th century. It was cultivated in regions with a warm climate (in the south of Ukraine, the Caucasus and in the Crimea). Initially, it was cultivated as an ornamental plant, but later Europeans appreciated its taste.

Chemical composition

Those who are wondering what vitamins are in corn will be surprised to learn that it is considered one of the best sources of many valuable substances. This low-calorie product contains mineral salts, fats, ascorbic acid, protein, sugar and starch. Vitamin E contained in it has a positive effect on the condition of the skin and hair. In addition, it helps slow down aging. It also contains a sufficient amount of magnesium, potassium and iron. B vitamins help fight depression, insomnia and other disorders of the nervous system.

Interestingly, one hundred grams of corn contains only 97 calories. Therefore, it can be considered a dietary product. In addition, it is rich in vitamins K and D, which also has a beneficial effect on the human body.

Beneficial features

Having figured out what vitamins are found in corn, you need to pay attention to its effect on our health. Due to the presence of a large amount of dietary fiber, it improves the condition of the gastrointestinal tract. Soluble fiber is involved in blocking cholesterol, and insoluble fiber is considered the best prevention of constipation.

For those who have already understood what vitamins are contained in boiled corn, it will be interesting that regular consumption of this dish helps to maintain eye health. The antioxidants present in it have a positive effect on the condition of the organs of vision, preventing the development of cataracts.

Contraindications for use

Having figured out what vitamins are in corn, you need to understand in whose diet this product should not be. Immediately make a reservation that the abuse of these tasty cobs can lead to serious problems of the gastrointestinal tract. An excess of this product often causes various disorders and malfunctions in the digestive system.

Some people may experience allergic reactions to corn. Fortunately, this happens extremely rarely. However, if you experience the slightest symptoms, you need to completely eliminate it from your diet. The most common signs of an allergy are rashes, redness and itching of the skin.

It is also undesirable to abuse corn grains for people who have been diagnosed with a stomach ulcer, thrombosis or thrombophlebitis. In this case, this product can cause significant harm to health.

What is healthier - boiled or canned corn?

Unlike most vegetables and fruits, this cereal does not lose its valuable properties during heat treatment. The shell of corn grains retains its integrity even after cooking. Therefore, it is equally useful both fresh and processed.

Those who have already understood what vitamins are in boiled corn will be interested to know that it is more valuable than canned. Of course, it also contains useful substances, just in slightly lower concentrations. The fact is that in the process of preparing corn for conservation, many vitamins disappear from it. In addition, some unscrupulous manufacturers add GMOs to their products.

Having understood what vitamins are in corn, you need to learn how to distinguish a quality product. An incorrectly chosen cereal can harm your health, so you need to approach this issue with the utmost responsibility.

It is not recommended to purchase cobs from the hands. Since no one can guarantee that they were stored correctly. Dry, detached leaves indicate that the corn has been in direct sunlight for too long. It is possible that pathogenic microorganisms have already begun to actively multiply in it. The heterogeneous shade of the grains indicates that they are no longer the first freshness.

When choosing a canned product, you should first of all pay attention to the packaging. It should contain all the necessary information about expiration dates and manufacturer's contacts. It is very important to look at the date of manufacture. Corn made in spring or winter cannot be considered fresh. In this case, before conservation, it was stored frozen. The composition of the product should not contain anything other than the grains themselves, water, a small amount of sugar and salt.

For those who already know what useful vitamins are in corn, it will not hurt to learn how to cook this cereal correctly. You can do this not only in a saucepan, but also in a slow cooker, oven and double boiler. So that the product does not become too hard, it is recommended to salt it already in finished form.

As for the cooking time, a lot depends on the type of cereal. Typically, this takes about thirty minutes. But in some cases, the cooking time is increased to three or four hours. When steaming corn, it retains the maximum amount of nutrients, since this process takes no more than fifteen minutes.

Tender young cobs are often cooked in the oven. The result is a very aromatic and soft treat. To do this, it is enough to fill the corn with water and send it to the oven for forty minutes.

Application of cereal

Having figured out what vitamins are in corn, you need to study in what areas this useful product is used. It has long been successfully used in folk medicine. So, the stigmas of this plant are considered an excellent diuretic, and its oil helps to lower blood cholesterol levels. Dishes prepared on the basis of corn flour have long been recommended for women suffering from infertility.

This useful cereal is also used in cosmetology. On its basis, all kinds of hair care products are produced, as well as creams that help to restore skin firmness and elasticity as soon as possible. In dietology, corn decoction is successfully used. It is believed that it helps to quickly burn excess fat.

Paradoxically, this plant is used even in the construction industry, as well as for the manufacture of glue, paper and cardboard. In agriculture, this cereal is used as feed for cattle.

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