Useful properties of corn
August is the time when you can diversify your diet with freshly harvested corn. Sweet juicy grains, flavored with salt and sometimes with butter, are a delicacy both for adults and children. It’s difficult to underestimate the useful properties of this particular grain.
Beneficial Properties of Corn
Our great-grandfathers recognized that corn is not only tasty, but also beneficial, and it’s rightly considered to be one of the most ancient additions to our diet.
There is a huge amount of beneficial elements in corn, including the B vitamins, which are vitally important for our body — particularly choline and vitamin B4. They help to regulate the level of cholesterol in our blood, normalize metabolic processes, and enhance the functioning of the nervous system as well as the body’s health at the cellular level. The beneficial properties of corn are also reinforced by its supply of vitamins A, E, and N.
The content of micro- and macronutrients in corn is represented by the following substances: magnesium, phosphorus, calcium, potassium, zinc, sodium, iron, and iodine. Particular attention should be paid to gold – our body also needs this element — but, of course, the quantity is very small. However, corn is almost the body’s only source of gold. Gold defines the behavior of immune processes taking place inside our body. Moreover, it plays an important part in the configuration of our hormones. The content of selenium (also grouped with zinc and magnesium) makes corn a vegetable that is beneficial for the heart and the entire cardiovascular structure as a whole.
The full benefit of corn cobs can be obtained when you steam them and add a little butter. This way they retain the greatest amount of beneficial elements — many of these are lost when you boil them. However, corn broth can be helpful for certain medicinal purposes.
Corn has the following healing properties: dissolution of kidney stones; choleretic actions; relief of constipation, hepatitis, and gallbladder disease, slowing down the aging process, and oncological features. Corn cream soup is recommended for gastritis, because it helps to soothe the gastric mucosa. Corn oil can prevent the development of atherosclerosis and reduce the amount of destructive cholesterol in the blood.
To be fair, we should also mention that corn has some harmful properties and there are circumstances under which it needs to be consumed in a strictly limited quantity.
Corn is considered to be an extremely high-calorie product; not at the expense of fat, but due to the saturation of carbohydrates and fiber. If you have control over the content of the nutrition, you shouldn’t regard corn as a source of protein. However, this product can be treated as a source of carbohydrates. People who have problems with blood coagulation or with their gastrointestinal tract should be very modest with corn.
It’s generally not recommended to eat corn in the afternoon. It’s better to eat it for dinner, or — even better — have it for breakfast.
For improved digestibility, people often combine corn with a cream, vegetable oil, sour cream, or hard cheese.