About Corn
Corn, also known as corn, is a starchy vegetable that comes in the form of kernels and cobs, covered in husks. Corn is one of the most popular vegetables in the United States that sometimes gets a bad rap because it is high in sugar and carbohydrates. But don’t forget the health benefits of this rich vegetable.
Corn is an ice cream favorite in the summer. Stir-fry is the perfect meal for a movie night or party. Roasted and ground into flour, the seeds become the grain for tortillas, chips and crackers. In this case, it is a grain, not a food.
Farmers in southern Mexico first cultivated corn about 10,000 years ago from a wild plant called teosinte. Teosinte seeds are smaller than modern grains. As farmers carefully selected the seeds they planted, corn evolved into the form you know today. People living in North and South America grow corn, which they call maize. Europeans who came to New England learned about it and brought it back to their country. Pilgrims from Plymouth Colony and members of the Wampanoag may have eaten corn at the first Thanksgiving dinner in 1621.
Corn Types
Commercial classifications, based primarily on kernel texture, include dent corn, flint corn, flour corn, sweet corn, and popcorn. Corn is used for fishing, which is grown mainly for animal feed and food production, which is caused by the depression of the crown of the kernel by the unnecessary crushing of the hard and soft starches of make up the kernel. Flint corn, which has a little soft starch, is not depressed; it is used as a garnish and eaten as hominy in America.
Corn flour, which consists of soft starch, has a soft, powdery texture, which is easy to ground and is an important part of corn flour. Sweet corn, usually sold fresh, frozen, or canned as a vegetable, shelled, and translucent; Vegetable sugar is not converted into starch like other forms. Popcorn, a serious type of corn with small hard seeds, no soft starch, and heat causes water to expand inside the cells, causing the cells to burst. Corn improvement has come from hybrids, based on crossing high disease varieties.
WHEN TO PLANT
Some old farmers might tell you it’s time to plant corn when the oak leaves are the size of squirrel ears. Others marry in one day no matter what or want to beat their neighbor in the field. But Licht said there are reliable ways to determine the right time to plant.
Soil temperatures should be at least 50°F. and a warm-up period of 5 to 14 days ahead. The water in the garden should be enough to damage the seed, but not so much water that it damages the appearance or vigor of the plant or forces the equipment to form an unnecessary collection. Federal crop insurance states when you can start growing crops in your state and qualify for the program.
Health benefits of corn
It can provide many health benefits due to the presence of good nutrients inside. In addition to being a delicious addition to any diet, its abundance of phytochemicals can protect against certain chronic diseases. The widespread reputation and health benefits are listed below.
Can prevent constipation
The fiber content of one cup of corn is 18.4% of the recommended daily amount. It can help reduce digestive problems like constipation and hemorrhoids because corn is a whole grain. A study found that barley is much better than wheat in reducing constipation. Dietary supplements can help lift and soften stools, can help promote regular bowel movements and reduce constipation. This process is done by stimulating peristaltic movements and the production of gastric juices and bile. By adding more material to loose stools, the risk of irritable bowel syndrome (IBS) and diarrhea can be greatly reduced.
Can save your heart
According to research, corn oil can have an anti-atherogenic effect on cholesterol levels, possibly reducing the risk of various heart diseases. Corn oil, in particular, may be the best way to improve heart health and this is due to the fact that corn has close to the best combination of fatty acids. This allows omega-3 fatty acids to remove harmful LDL or bad cholesterol and replace them at the binding site. This can reduce the risk of coronary artery disease, lower blood pressure, and reduce the risk of heart attack and stroke.
According to another study, taking corn oil can reduce LDL plasma or bad cholesterol by reducing the absorption of cholesterol in the body. As mentioned earlier, this decrease in LDL cholesterol does not mean a decrease in HDL or good cholesterol, which can have a beneficial effect on the body. They include the reduction of possible heart disease, the prevention of atherosclerosis, and the general elimination of radicals throughout the body. The Australian government has recognized corn oil as one of the foods that can help prevent heart disease.
Eye health
Corn contains lutein, a carotenoid similar to vitamin A that is found in fruits and vegetables. Lutein is known to reduce the risk of macular degeneration, cataracts and other eye conditions.
A good source of antioxidants
Corn is surprisingly a food rich in antioxidants. Different types of kernels indicate different phytonutrient concentrations and nutritional values. The most popular type, yellow corn, is a good source of carotenoid antioxidants, especially lutein and zeaxanthin (also found in squash, carrots, and other bright fruits or vegetables).
Other types provide antioxidants such as anthocyanins, protocatechuic acid and hydroxybenzoic acid, beta-carotene, caffeic acid, and ferulic acid. Carotenoid antioxidants, mainly in corn kernels, are known to support the immune system and protect the eyes and skin against oxidative stress. Although many antioxidants are sensitive to temperature and can decrease during cooking, some studies show that roasting corn slows down at low temperatures – as traditionally done to preserve kernels during the winter months – preserves a high number of nutritional benefits of corn, especially useful antioxidants.
