Cob for health: beneficial and harmful properties of corn

Chemical composition of corn

Corn is a valuable food product. It is nutritious, easy to grow, but most importantly, it contains many useful substances both in the seeds and in the stigmas, inflorescences and leaves. It contains a lot of calcium, B vitamins, and in terms of fiber content it surpasses all other grains. Raw grains contain the following beneficial substances:

• amino acids;
• Sahara;
• flavonoids;
• alkaloids;
• vitamins (A, C, K, B1, B6, B2, B3, B4, B9, E, PP, H);
• minerals (calcium, potassium, iron, iodine, magnesium, manganese, sodium, selenium, fluorine, phosphorus, boron, zinc and others).

Due to the content of nickel and copper salts in corn, it is considered a hypoallergenic product.

Useful properties of corn

The rich composition of corn seeds makes it a popular food product. This is one of the few plant-based foods that is both beneficial for losing weight and building muscle mass.

The high content of calcium, dietary fiber, and minerals determines the following beneficial properties of corn:

• regulates the functioning of the nervous system;
• has an antioxidant effect on cells;
• reduces cholesterol;
• prevents fermentation in the intestines;
• cleanses the blood;
• fights depression, stress, overwork.

The benefits of raw corn include the prevention of cancer, anemia, and it is indicated for the fight against obesity and excess weight.

The benefits of corn for women

The minerals and vitamins included in the composition have a positive effect on the reproductive system of women. It is useful for severe PMS, as it relieves smooth muscle tension, calms the nerves, and relieves pain.

Corn grain is a concentrate of youth and beauty of the skin. If you regularly eat raw or boiled cobs, the aging process of cells slows down.

Advice! If you use masks made from corn flour, you can get rid of acne, age spots, increase skin elasticity and smooth out wrinkles.

Corn oil is very beneficial for the skin; it is used to lubricate rough areas on the legs and arms, calluses and corns.

Recommended reading: Benefits and how to take olive oil

What are the benefits of corn for men?

Corn amino acids and minerals improve spermatogenesis and reduce the risk of infertility in men. In addition, regular consumption of a healthy product in any form increases endurance and resistance to stress, both physical and mental. The antioxidant property protects the male body from prostate cancer.

Corn during pregnancy

Corn is also beneficial for pregnant women. Its use helps to cope with increased stress during pregnancy and gives strength. If a woman suffers from edema, then a decoction of grains is suitable for decongestant compresses, which are done 2-3 times a day.

For frequent leg cramps, corn grain is also useful. It contains a record calcium content, the lack of which causes changes in well-being. It is especially useful to eat cobs in the 3rd trimester of pregnancy, when the baby’s skeleton is growing rapidly.

Biological characteristics and origin of the plant

Corn is a tall annual plant that has a height of up to 6 m, a developed root system and forms supporting roots on the stems that do not allow the plant to fall.

Corn leaves are large, up to 1 meter long and up to 10 cm wide. The male flowers of the plant are collected in panicles, and the female flowers are collected in cobs. One plant has 2-3 ears, the length of which is from 5 to 40 cm. The shape of the corn grain is different, it can be elongated, like wheat, or cubic, like other cereals. Each cob contains up to 700 grains, the size and shape of which vary among different varieties of corn.

The cultivated plant corn was first grown in Mexico about 7 thousand years ago. The first grains of corn were found in the state of Oaxaca, which date back to 2700 BC. At that time, corn cobs were several times smaller.

Modern scientists have several versions of the origin of this plant:

• corn is a plant that was developed from wild corn in Mexico and Central America;
• corn is a plant that was obtained by hybridizing wild corn with other types of cereals;
• Mexican tribes have been breeding this cultivated plant for several hundred years;
• Corn originated as a hybrid of wild corn with a closely related plant such as Tripsacum.

Scientists have found that the benefits of corn are high, and it played an important role in the development of North and South America, since many American tribes owe their prosperity to this particular cereal plant.

Can a nursing mother eat corn?

In the first weeks of a child's life, any heavy foods are removed from the mother's diet. Corn during breastfeeding is indicated only from the second month of the baby’s life. A woman can eat no more than one boiled cob without salt in the first half of the day. If the child remains in normal health during the day, there are no problems with the tummy and no skin rashes have appeared, the cereal can be consumed regularly. It will become a source of healthy vitamins and minerals necessary for both mother and child.

Proper storage

There are a variety of ways to store corn. It is frozen, canned, dried. The grains can be separated from the cob and stored in a suitable container.

It is worth noting that fresh corn can be kept on the refrigerator shelf for no more than 21 days. Corn kernels are stored the longest in glass jars that have undergone a preservation process - 3 years. If they are preserved in tins, the shelf life is shorter - 2 years.

Frozen corn can be stored for up to 1 year and retains all the benefits. This preparation helps preserve most vitamins. When choosing this storage method, the product must be prepared:

1. The cob must be cleaned of leaves, fibers, spoiled grains and the tip separated, then washed under running water.
2. Then select suitable containers with cool water and ice.
3. Pour water into a large saucepan and bring to a boil.
4. Place each cob in boiling water for a couple of minutes and then place in cold water. Repeat everything 4 times.
5. Then dry the corn on a paper towel.
6. Then wrap each copy in polyethylene film and place it in the freezer.

This cob remains juicy and tasty. In a similar way, grains are frozen, which after such processing are placed in containers and then in the freezer.

Corn is considered a healthy product that contains many vitamins and minerals necessary for humans. It can be consumed in various forms. Boiled corn cobs are the most delicious and low-calorie. It is best to buy them in season. In winter, you can take canned or frozen product. It should be noted that there are contraindications to the consumption of corn and dishes made from it.

Corn for weight loss

Boiled cobs of cereal are included in the menu of a losing weight person. There is even a short corn diet that allows you to lose 3 kg in 4 days. Grilled young cobs are the healthiest for weight loss. They have the lowest calorie content, and the special substances they contain help cope with high cholesterol and normalize sugar levels. These indicators are very important for a person losing weight. Include cereal in the menu 3 times a week. How does he work:

1. Dietary fiber makes you feel full for a long period of time.
2. The intestines are cleansed of toxins, and the symptoms of bloating go away.
3. Excess fluid is partially removed and swelling goes away.
4. The deficiency of minerals and vitamins is replenished.

Harm

Corn should not be consumed raw as it may cause diarrhea. It also leads to numerous intestinal disorders. You should consult your doctor if you notice symptoms that require evaluation.

Corn has a negative effect on people with diabetes because it increases blood sugar levels. Therefore, people suffering from diabetes should not consume corn in large quantities.

If you are overweight, we also advise you to avoid large amounts of corn, as it contains a large amount of carbohydrates.

Corn can also cause allergies. Its symptoms:

• Vomit;
• Migraine;
• Rashes;
• Abdominal pain and bloating;
• Gas;
• Nausea;
• Itchy skin;
• Swelling of the tongue and mouth;
• Fever.

The benefits and harms of boiled corn

The value of boiled cereal is its ability to improve the production of red blood cells and stabilize hemoglobin levels. B vitamins are partially lost during heat treatment, so corn is eaten to improve the functioning of the nervous system and eliminate increased excitability and emotionality.

Boiled cereal is good for digestion, in particular, it improves intestinal motility and relieves constipation. In this case, the grains are consumed with butter. Boiled cobs can quickly satisfy your hunger, and for a long time.

Important! Dietary fiber in the stomach plays the role of ballast, and hunger pangs go away.

The product may cause harm in cases of increased blood clotting. In this case, it is consumed rarely and in small quantities.

Features of eating corn for certain diseases

Despite the beneficial composition of the cereal, its use is limited or unacceptable for some diseases. Therefore, if you have acute or chronic diseases, you need to consult a doctor.

For diabetes

For type 2 diabetes, corn consumption is limited. Its benefits will be justified only with the correct selection of products. Cereal is combined with protein. In this case, the effect of reducing blood glucose levels is achieved. The value of cereal for diabetics is also in its high content of B vitamins. This is a natural replacement for neuroprotectors prescribed by doctors.

Diabetics can eat healthy cornmeal porridge and canned grains. The glycemic index of these products is at the average level.

For pancreatitis

The pancreas reacts poorly to heavy foods, including corn in any form. The product is dangerous for acute and chronic pancreatitis, so it is excluded from the diet. Occasionally you can include hominy in the menu, but it does not have any particular health benefits. Raw and boiled corn, cereal, and popcorn are strictly prohibited.

For gastritis

In the acute and subacute stages of the disease, cereal is prohibited. During the remission stage, it is permissible to consume baked cobs and puree soup made from boiled grains. This dish does not irritate the walls of the stomach, envelops it and is a source of easily digestible protein. By eating corn, you can reduce your consumption of meat, which takes longer and is more difficult to digest.

For gout

Cereal is not on the list of prohibited foods for gout, but its use is limited due to its glutamic acid content. Boiled grains are used as a side dish for meat and added to salads. You should not eat raw cobs, canned grains or popcorn.

Description and types

Corn - in Latin Zea - belongs to the Cereals family. The following types of corn are represented in this genus:

• Zea mays;
• Zea diploperennis;
• Zea nicaraguensis;
• Zea luxurians;
• Zea mexicana;
• Zea perennis.

Of the six types of corn, only Zea mays is cultivated as a fodder, food, and industrial cereal. This tall (up to 3-6 m) herbaceous annual with erect stems has a developed, stable root system.

Linear-lanceolate leaves with a sheath covering the stem reach 90-110 centimeters in length. From the paniculate inflorescences a fruit ripens - a caryopsis.

The cultivated corn species Zea mays is divided into 7 groups:

1. Sugar maize. It is distinguished by yellow cobs of varying degrees of saturation and a high concentration of sugar.
2. Waxy. Corn grains are colored red, yellow or white. Valued for its unique starch content.
3. Tooth-shaped. This group includes late or mid-late varieties. The ripening grain develops a depression, which determines its shape, similar to a tooth.
4. Siliceous. The grains of the hardy, high-yielding plant contain a lot of starch.
5. Bursting. Due to the high concentration of protein, the grains burst and turn inside out when heated. Used in the production of popcorn.
6. Starchy. White or yellow cobs contain a lot of soft starch (up to 80%). The grains are used primarily for the production of molasses, flour, and alcohol.
7. Membranous maize. The grain is covered with scales, which gives rise to the name. It is difficult to process, so this type of corn is rarely found in cultivation.

Composition, calorie content

Of interest is the composition of corn, represented by fatty acids, sugars, dextrins, starch, and amino acids. Includes macroelements, for example, potassium, magnesium, silicon, calcium. Other elements have also been identified: phosphorus, sodium, sulfur, chlorine.

The vitamins present in corn are important for the body, including:

• alpha tocopherol (E);
• phylloquinone (K);
• retinol (A);
• thiamine (B1);
• riboflavin (B2);
• niacin (B3);
• choline (B4);
• pantothenic acid (B5);
• pyridoxine (B6);
• biotin (B7);
• folic acid (B9).

The nutritional value is evidenced by the inclusion in the structural formula of proteins (10-11%), fats (4.5-5%), carbohydrates (58-61%), dietary fiber (9.4-9.8%), water (12 -15 %).

Corn silks are widely used, which contain bitter substances, vitamins C, K, and sitosterol. Saponins, fatty oil, stigmasterol are present. As well as resins and essential oils.

Fresh corn has an average calorie content of 325 kcal per 100 grams.

How to cook corn correctly

Young cobs with soft yellow grains and white milky liquid inside them are suitable for cooking. The cobs are cleared of leaves and immersed in boiling water for 20 minutes. Salt the water at the very end of cooking, you can add a little sugar. The corn is simmered rather than boiled, which means keeping the cobs covered in gently simmering water. After boiling, they are left for another 5-10 minutes in water so that the grains reach.

Heat treatment of foods kills some of the vitamins and other beneficial substances. This also applies to corn. To preserve all the valuable components in it as much as possible, it is better to cook the cobs or grain in a double boiler or slow cooker. This will take 25-30 minutes. The product can be prepared with or without salt.

Mini corn cooks much faster - 5-7 minutes. It has small ears and tiny grains. Whole cobs can even be added raw to salads and stewed with vegetables.

What can be cooked from corn: recipes

Maize is a unique product. You can prepare a lot of tasty and healthy dishes from it.

Oven baked corn

We will need:

• corn - 4 cobs;
• butter – 50 g;
• salt – 0.5 teaspoon.

Preparation:

1. We clean fresh heads of corn from fibers and leaves.
2. Cut the butter into slices.
3. Preheat the oven to 220 degrees.
4. Rub the cob with oil and salt.
5. Place the head of cabbage on foil and wrap tightly.
6. Place in the oven for 20 minutes.
7. After cooking, let the head of cabbage cool in foil.

Everything is ready, bon appetit!

Corn with tomatoes and rice

We will need:

• canned corn - 1 can;
• tomatoes – 0.5 kg;
• onion – 2 onions;
• rice – 250 g;
• hard cheese – 100 g;
• butter – 80 g;
• parsley, salt and pepper - at the discretion of the hostess.

Preparation:

1. Boil the rice. Be sure to salt the water.
2. Chop the onion arbitrarily, but finely.
3. Cut the tomatoes into cubes.
4. We free the corn from the liquid in the jar.
5. Grate the cheese. The grater should have large teeth.
6. Finely chop the parsley.
7. Fry the cooked rice in oil. Add tomatoes there, then onions and pour in corn. Simmer everything over low heat for 7 minutes.
8. Season the stewed vegetables with pepper, salt and cheese. Let it simmer for another couple of minutes. Remove from heat and serve, first sprinkling the finished dish with parsley.

Video:

recipe for roasted corn in a spicy creamy sauce Expand

Fish salad with corn

We will need:

• canned beans (white) – 400 g;
• sprats – 150 g (1 can);
• corn (canned) – 170 g (1 can);
• hard cheese – 100 g;
• mayonnaise – 2 tbsp. spoons;
• white bread – 100 g;
• salt - a pinch;
• greens for decoration.

Preparation:

1. Cut the bread into cubes, add a little salt and put it in the oven to make crackers. You shouldn’t fry them too much, the main thing is that they are not soft. Crackers can be cooked in the microwave. It will be faster.
2. We free the beans and corn from the liquid from the cans.
3. We knead the sprats. This can be done with a regular fork. First, you need to drain the oil from the can.
4. Chop parsley and other greens, if available. The branches can be left for decoration.
5. Cut the cheese into small cubes or grate it. The grater should have large teeth.
6. Place the prepared ingredients into a container and mix.
7. Add mayonnaise.

Corn, beans and sprats salad is ready! Before serving, you can garnish it with the remaining herbs and add some crackers on top.

Canned Corn Fritters

We will need:

• milk – 50 g;
• flour - half a glass;
• egg – 1 pc.;
• canned corn – 180 g (1 can);
• vegetable oil – 4 tbsp. spoons;
• green onions - 4 feathers;
• parsley, salt and pepper - at the discretion of the hostess.

Preparation:

1. In a separate container, beat the egg and add milk. Mix everything and add salt.
2. Add flour and knead the dough. The mass should be homogeneous, without lumps.
3. We free the corn from the liquid in the jar and add it to the dough.
4. Chop the green onions and parsley and add them to the dough. If you wish, you can add a little pepper.
5. Heat a frying pan, pour oil.
6. We start frying the pancakes on both sides until a crispy crust appears. This way they will look more appetizing.

For many, such a dish will be a real discovery! It is not only very tasty and beautiful, but also healthy! Bon appetit!

Corn with onions and beets

We will need:

• red onion – 100 g;
• garlic – 1 head;
• canned corn – 300 g;
• beets – 300 g;
• vegetable oil – 40 ml;
• salt, pepper and herbs - at the discretion of the hostess.

Preparation:

1. Boil the beets for 40 minutes, drain the water and wait until it cools.
2. Cut the onion into rings, or half rings.
3. Grate or finely chop the garlic.
4. As soon as the beets have cooled, peel them and cut them into arbitrary small cubes.
5. Chop the greens.
6. Mix all the prepared ingredients in a separate container and stir.
7. We free the corn from the marinade from the jar and place it in a bowl. Mix again.
8. We fill everything with oil. Salt and pepper if desired. Mix. Before serving, the salad can be decorated with herbs.

Video:

recipe for corn with meat in Uzbek Expand

Medicinal properties of corn on the cob decoction

For medicinal purposes, cobs of milky ripeness are used. They are boiled together with stigmas and peel until tender and take 1-2 cups, divided into 3 portions. The decoction has the following benefits:

• treats diseases of the pancreas;
• improves metabolism;
• calms the nerves;
• strengthens the heart and blood vessels, lowers blood pressure;
• fights aging.

After boiling, young cobs can be salted and eaten, and the broth can be stored in the refrigerator for no more than 2 days.

How to select and store corn

Ears harvested in the second half of August are considered optimal in terms of maturity and harmonious taste. They are selected based on the appearance of the leaves and the density of the grains. The leaves should be green, not dry. When pressed, the grains should burst and a milky white liquid should emerge from them. The yellower and harder the grain, the older the corn. When boiled, it will retain its rigidity, and the taste will be too starchy.

Unpeeled cobs should be stored in a cool place away from light. The peeled cobs are frozen. Their beneficial composition in this case remains unchanged.