Corn (Zea) is cultivated around the world and is not only an important food crop, but also a valuable fodder plant material. Health benefits and harms of corn are known to almost all gardeners and consumers of vegetable products. In addition, the useful technological properties of corn are well known, which makes it rational to cultivate it on an industrial scale.
The benefits and healing qualities of corn are obvious. This vegetable crop deservedly belongs to the category of dietary, low-calorie cereal plants, which contain a huge amount of vitamins useful for health and the human body, as well as the main mineral substances.
The high content of polyunsaturated acids allows the use of corn as a very effective prophylactic in the fight against cancer, as well as high cholesterol. The positive effect of this popular vegetable culture on the functioning of the digestive system is noted.
Fresh and young corn is very healthy:
Corn normalizes blood composition and improves metabolic processes. However, for all its benefits, some contraindications and restrictions on the use of corn in food should be remembered:
Thus, the beneficial properties of corn are almost unlimited, and the disadvantages are not pronounced, which allows the use of vegetable culture even for feeding children.
In the absence of contraindications for use, this vegetable crop can be used both boiled, and as part of baked or fried dishes. Corn is a popular ingredient in salads, soups, casseroles and vegetable stews. To correctly calculate the calorie content of a prepared dish, the nutritional value of corn should be evaluated, which is especially important for people who eat in accordance with diets:
The corn also contains iron, zinc, iodine, copper, manganese, selenium, chromium, fluorine, molybdenum, boron, vanadium, silicon, cobalt, aluminum, nickel, tin and titanium.
The content of the following vitamins is noted in the pulp of corn grains:
The total calorie content of raw corn is 325 kcal per 100 g.
A drug like corn stigmas is known to many. Their use is justified when:
Vitamins, minerals, acids and essential oils contained in the stigmas of corn determine the diuretic, choleretic, antispasmodic and hemostatic effect of the preparations using this raw material. The presence of selenium has a beneficial effect on immunity. The stigma decoction is widely used in the treatment of overweight, helping to reduce appetite, remove excess fluid from the body and improve metabolic processes.
A contraindication to use is the presence in the history of diseases such as cholelithiasis and kidney stones, decreased appetite and weight loss, as well as thrombophlebitis. It is recommended to refuse to take drugs based on such plant materials with pronounced individual intolerance to the components.
Almost everyone can eat corn on the cob. TOit is customary to cook corn ears in our country, but you can get the most benefit by steaming this vegetable crop. It is in this case that the taste and all useful substances, including vitamins, micro and macro elements, are retained as much as possible. Cooked corn contains about 4.1 g of protein, 2.3 g of fat, 22.5 g of carbohydrates. The total calorie content of the dish is only 123 kcal. To provide the body with a daily norm of vitamin B1, it is enough to eat only 150-170 g of boiled corn.
For therapeutic and preventive purposes, sprouts of corn, as well as other crops, have been used in our country relatively recently. Corn sprouts can be eaten raw or after treatment with boiling water.
It is advisable to add lemon juice or flower honey to ready-made dishes based on germinated corn grains to better preserve all the nutritional and healing properties of the product. It is recommended to purchase corn seeds for germination in pharmacies or in special stores of healthy nutrition and a raw food diet.
For the preparation of flavored corn oil, corn kernels are used. The product is obtained by pressing the seed germ using the method of pressing or extraction and contains vitamins PP, B1, A, F, E and many trace elements.
Regular consumption of corn oil in food can inhibit the development of cardiovascular diseases, positively affects mood, protects the human body from adverse external influences and improves the condition of the gastrointestinal tract. Oil is recommended to be included in the diet for pregnant and breast-feeding women.
It should be remembered that the most healing oil is obtained by the method of single cold pressing of corn germ. It has a completely natural composition and should not contain preservatives, dyes or flavors. In this case, the product will really benefit.