The corn which once got to us from America very long time ago turned from exotic into a habitual product. The great popularity was got by such simple dish as boiled corncobs. Useful properties of such product are not bad studied, but his many fans do not know about them.
Meanwhile, the use of corn has important features.
Caloric content and chemical composition
The power value of corn grain is 97 kcal on 100 grams of a product. Contains in the same amount of grain:
- proteins — 3.3 g;
- fats — 1.3 g;
- carbohydrates — 19.2 g.
Besides, corn grain incorporates the following mineral elements (on 100 grams of a product):
- phosphorus — 302 mg;
- potassium — 287 mg;
- magnesium — 127 mg;
- sulfur — 115 mg;
- silicon — 60 mg;
- sodium — 35 mg;
- zinc — 2120 mkg;
- manganese — 1085 mkg;
- aluminum — 435 mkg;
- pine forest — 272 mkg;
- vanadium — 92 mkg.
Learn, than corn is useful.
This product and vitamins is rich. In its structure there are such substances (on 100 g):
- ascorbic acid (vitamin C) — 7 mg;
- thiamine (B1) — 0.2 mg;
- nicotinic acid (B3, it is RR) — 1.7 mg;
- pyridoxine (B6) — 0.6 mg;
- biotin (B7) — 21 mkg;
- folic acid (B9) — 47 mkg;
- Retinolum (A) — 10 mkg.
Video: useful properties of corn
Than boiled corn is useful
is eaten in various types including boil. This product having quite good tastes in addition is very useful to the person, and except the general advantage it has specific favorable effect on female and men's organisms.
Whether you know? In many European languages, in Latin and also in the homeland of its origin, corn call "maize". The name "corn" came from Turkish and comes from the word "kokoroz" that means "a high plant". Really, thickets of this cereal reach 3-meter height, and in certain cases stalks of this culture grew to 6–7 meters.
For women
In a boiled look this product is useful to the following:
- well influences an organism during pregnancy;
- softens painful feelings at periods;
- facilitates course of the climacteric period;
- promotes skin rejuvenation (though it also is less effective, than masks on the basis of cornmeal);
- in general slows down process of aging of an organism;
- softens consequences of intake of heavy food;
- optimizes cholesterol level.
For men
Boiled corn is also useful also to men as:
- improves potency;
- helps to cope with alcohol intake consequences;
- promotes formation of muscles;
- slows down aging of an organism;
- facilitates a state at overfatigue.
Important! Corn grains do not absorb in themselves the nitrates, sulfates and other chemicals applied in agriculture. Besides when boiling ears they as much as possible keep all useful substances.
Whether it is possible to eat
This product is very popular, but there can be a question: whether it is useful to use it when breastfeeding the child, in diets for weight loss, at various diseases.
At weight loss
Though corn contains many carbohydrates, it is used (in limited quantities) in some diets recommended for weight loss.
At the same time its use provides such effects:
- normalization of work of digestive tract;
- clarification of an organism;
- decrease in level of cholesterol;
- improvement of a metabolism;
- strengthening of immunity.
Perhaps it will be interesting to you to learn how do, accept and than corn oil is useful and also that cornmeal contains.
At pregnancy and GV
Boiled corn is useful and at pregnancy and also when breastfeeding the child. Pluses from its use the following:
- normalizes work of digestive tract;
- cleans an organism from slags;
- facilitates a state during toxicosis and at allergies;
- alleviates a headache;
- contains a number of amino acids which are especially necessary in the period of a lactation;
- has the all-strengthening effect on an organism.
Important! During pregnancy it is usually recommended to eat no more than a half of a boiled corncob in day. The feeding mother is recommended to begin the use of corn when the child reaches monthly age. At the same time at first it is necessary to be limited to a small amount of a product and to observe reaction of the kid. If at it the abdominal distension, gripes or an allergy within a day is not observed, then corn can be entered into a diet safely.
At diabetes
To the people having diabetes as 1 and 2 types, it is recommended to minimize the use of boiled corn. Only its incidental use in small amounts is allowed. It is connected with value of the glycemic index (GI) — for this product it is equal to 70 units, and the GI value more than 50 is considered high. This indicator reflects influence of a product on speed and level of increase in glucose in blood.
Learn from what help and that corn snouts treat.
At pancreatitis and gastritis
The person having pancreatitis in a sharp or chronic form cannot eat boiled corncobs categorically. The pancreas at such disease inflames and does not cope with digestion of rough food.
It is possible to eat with sick gastritis this product if it is not a chronic and not sharp form of gastritis. It is recommended in this occasion to consult with the doctor. For preparation it is desirable to use svezhesorvanny young ears.
The use of this cereal allows:
- to improve work of digestive tract;
- to reduce consumption of meat products.
At a sharp and chronic form of gastritis is boiled corn it is forbidden as it too loads digestive system that leads to further exacerbation of a disease.
At locks
Introduction of corn to a diet helps to cope with such problem. Its use at locks gives the following pluses:
- facilitates process of defecation due to a large amount of cellulose in grains;
- normalizes work of digestive system.
Important! Can help at a lock only fresh young ears, old will only aggravate a problem.
It is recommended to separate corn grains from an ear and it is obligatory to mix them with a small amount of creamy or vegetable oil — in combination with such additive the boiled grains will work as laxative. It is possible just to oil the boiled ear, of course.
Councils for preparation
In respect of technology of preparation boiled corn — a dish absolutely simple, however there are some nuances which are desirable for considering in the course of cooking and before it:
- in terms of usefulness young fresh ears which crude grains have light coloring are the best and are sweetish on taste;
- it is recommended to get the crude ears, in leaves;
- do not add some salt to water in which ears cook;
- it is better to cook with hairs (they are corn snouts) — it will strengthen salutary impact of a product on mucous a stomach;
- at steam boiling, useful substances remain better;
- if the boiled ears directly cool down in a pan, in water, then they will not be wrinkled over time;
- usually ready-made product is stored in the fridge by no more than two days.
Video: how to prepare boiled corn
Harm for health
With all mass of undoubted advantages, in some situations the use of corn can do harm to an organism.
Whether you know? In each corncob there is always an even number of rows of grains. Most often ears contain from 10 to 16 such rows, and the amount of grains in one ear can reach thousands.
It happens in the following cases:
- individual intolerance what allergic reaction in the form of rash and an itch is result of;
- the use in large numbers can lead to a lock, especially if to eat the boiled old ears;
- it cannot be used at such diseases as pancreatitis, a sharp form of gastritis, an ulcer of a dvenadtsatipyorstny gut, stomach ulcer, any forms of thromboses, thrombophlebitis, diabetes and also at bad blood clotting;
- as this cereal belongs to rough products, people with violations of digestive system need to limit its use not to provoke emergence or exacerbation of diseases.
So, corn is the product containing a set of the substances having beneficial influence on a condition of a human body.
Learn also, than tinned corn is useful.
When cooking corncobs all this unique set of substances remains almost fully. However it is worth to remember about contraindications to the use of this product and also about harm which it can cause at its misuse.
Responses of users of network
One of are most widespread also ways of preparation of corn — cooking. And for fans of these yellow grains it will be for certain interesting to learn, the caloric content of boiled corn is how high. It is necessary to notice that the caloric content of boiled corn is small, but nevertheless it is nutritious and provides an organism with a charge of vital forces. Corn to be divided into two types — "fodder" and "food". And from to what type it belongs, its caloric content depends. In fodder corn 120 kcal are the share of 100 grams of a product
And for food corn, this rate is – 180 kcal.
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