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The benefits and harms of corn

Sweet corn - a product that is familiar to us from childhood. This plant brings the harvest in late summer, but in fact we can buy corn year round in canned or frozen. Yellow grains have a special taste, and there is no equivalent, which would be at least partially reproduced the taste of corn cobs. History corn culture goes to 4250 BC, the territory of modern Mexico, where finds of grains were found. It is known that at the time the corn was of a size of 5 cm in length. Now cobs 10 times more than their predecessors, the result of the selection of Mexican corn varieties. Corn found an application not only in cooking, but in medicine, construction, cobs and stems are used as material for the manufacture of pipes. What is more remarkable maize, the benefits and harms of this plant for a man, and nutritional properties of maize - all of this will be discussed further in this article.

Nutritional value of corn and its composition Calorie corn is 90 kcal in the calculation includes only edible part of the ear - corn. Thus, 100 g of beans contains about 100 calories, which suggests quite nedieticheskom foods. Given that the average ear with grain can be removed 200 g, the only eating two small head of cabbage, you will eat a large part of the daily calories. This should be remembered for those who watches her figure and overweight. Therefore, the nutritional value of 100 g of corn make up (calculated on the edible part): Water - 14 g; Protein - 10.3 g; Starch - 58.2 g; Fat - 4.9 g; Dietary Fiber - 9.6 g; Carbohydrates - 60 g; Mono- and disaccharides - 1.6 g; Saturated fatty acid - 0.6 g; Ash - 1.2 g; Unsaturated fatty acids - 3.46, thanks much to the water content of maize grain have a juicy taste. When cooking, they are softened, further absorbing water. Corn - Corn is the most nutritious part of head, and therefore most valuable for our nutrition. Dietary fiber - a special place that deserves attention. These fibers are not digested by the body. However, the intestinal microflora of their processes successfully. The fibers consist of two substances - polysaccharides and lignin that are able to clear the intestinal wall from various deposits. In other words, "garbage", which, when accumulating creates problems for the gastrointestinal tract. Corn raw, cooked, canned - which are most useful and the characteristics of each of them Crude Corn This corn without any additional processing. The tender young ears really can be eaten without cooking, sprinkled with salt or no spice. On the palate it is sweet and watery, though many do not eat this corn. Knowing that such raw corn, benefit and harm is not, in most cases no value - not used to have a plant tasteless. But crude corn contains a lot of vitamin E, which is the guardian of our beauty. Boiled corn It is in this way we are used most often to use corn. Knowing what kind of taste is boiled corn, benefit and harm of this dish are pushed to a secondary plan. When cooking in water, many nutrients are destroyed, and as a result we get a less-rich foods with vitamins. But something remains. The considerable quantity of boiled corn contains vitamin B. With frequent breakdowns, stress and just moments depressive mood eaten loaf of corn will truly magical effect returns restful sleep, soothe the nervous system.