A bright yellow ear - corn, familiar to everyone, brought by the Spanish conquistadors from America to Europe a long time ago, has not only a pleasant taste, but is also a storehouse of vitamins and microelements. In the seeds of corn, in its oil, contains many substances that are useful for the human body.
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Nutrients and vitamins contained in corn
- vitamin C;
- group of B vitamins;
- vitamin K;
- vitamin PP;
- vitamin D;
- vitamin E;
- iron;
- phosphorus;
- magnesium;
- potassium;
- copper;
- nickel;
- starch;
- calcium;
- unsaturated fatty acids;
- amino acids;
- carotenoids;
- cellulose;
- protein;
- fats;
- proteins.
In addition to the usual yellow corn, there is also corn with white, pink, red, blue, purple and even black grains - these are other varieties that are also grown all over the world. The content of nutrients in corn depends on the color. So, if yellow corn contains a large amount of antioxidants such as carotenoids, then blue corn contains anthocyanins, and purple corn contains protocachic acid.
Valuable properties of corn and their use
Of the products, corn oil is widely used, which is dietary and protects blood vessels from cholesterol plaques. It tastes good, does not foam, you can cook on it and use it neat for dressing salads. It is customary to boil the ears of corn, but it is more useful to steam corn, because the taste and nutrients are better preserved, although they are also present in boiled corn, but to a lesser extent.
Young (milk) cobs are cooked faster, fully ripe - at least 2 hours.
The light brown corn hair (stigma) surrounding the cob is especially helpful. You can make a decoction of them and drink a quarter cup every three to four hours a day before meals. Corn silk can be used fresh or dried and is also sold dried in pharmacies. To prepare the infusion, it is enough to take 2 tablespoons of stigmas for 1 glass of boiling water. Corn silk helps with gallbladder disease, has a diuretic effect and lowers blood pressure in hypertensive patients, and is also useful for diabetes and diseases of the nervous system.
Corn has a good effect on the work of the gastrointestinal tract, helps with constipation. It contains well-balanced proteins, fats and carbohydrates, so it is well absorbed by the body.
It is recommended to choose young ears, with a pale yellow color of the grains. They not only boil quickly (they are also strung on a skewer and cooked like a shish kebab), but are also better digested by the stomach.
Boiled corn cobs strengthen teeth and improve salivation, they also have a good effect on memory, vision, increase immunity, and postpone the risk of heart attack and cardiovascular diseases. This is due to the high content of vitamins such as K, E, and trace elements.
In terms of protein content, corn, of course, is inferior to meat, but it can be recommended (as well as beans or peas) as a substitute for meat for vegetarians. Corn is widely used in salads or side dishes for various dishes. Especially when a dish is cooked with a sufficient amount of fat, the presence of corn reduces its harmful effects on the body.
Corn flour can be used to get rid of comedones. It's easy to do at home if you mix 2 tablespoons of cornmeal with 1 protein and apply it all over your face. When the mixture is dry, remove it with a napkin, then rinse first with warm, then cold water.
Despite the great benefits that corn has on the human body, it is not recommended to use it with increased blood clotting. With gastritis of various origins, it is better to cook mashed puree soup from corn, its use has a positive effect on the gastric mucosa.
