Boiled corn

Sugar corn (Latin Zea mays L) or maize is a herbaceous plant from the genus Corn and the Cereal family. With corn, humanity is familiar from ancient times. The first to grow corn were the indigenous people of modern Mexico. Archaeologists were able to find well-preserved corn seeds in excavations dating back twelve thousand years ago. This means that corn can be safely ranked among the most ancient foods that are included in the human diet.

Corn is distinguished not only by its ancient origin, but also by its vitamin - mineral composition, which is rich in the content of vitamins of group A, V1, V3, and in addition V9 and C. Moreover, corn contains a fairly large amount of natural ascorbic acid. In addition to vitamins in the chemical composition of corn cobs, it is worth noting the content of a large amount of potassium, as well as magnesium and iron. Special, you can say unique taste, and besides, the consumer qualities of corn open up a wide range of culinary opportunities.

Young cobs of the plant are eaten in various forms. Boiled corn is the most popular. The diet of ancient human civilizations living in South America was simply not imaginable without corn, which was boiled and baked. Over time, corn became so important to humans that foods such as frozen corn cobs and canned corn appeared. However, these products are unlikely to match their taste with fresh young boiled corn.

Boiled corn, like canned grains of the plant's fruits, is used to make salads, as well as first courses, snacks and side dishes. It is noteworthy that with a fairly low calorie content of boiled corn, the product has excellent saturating abilities. Currently, there are enough varieties of the plant, so the calorie content of boiled corn may differ depending on the variety of the plant. However, the average calorie content of boiled corn is at 96 kCal, which is per 100 grams of product. The calorie content of raw corn is 86 kCal.

The benefits of boiled corn

The benefits of boiled corn become apparent upon closer examination of the chemical composition of the product. The main benefit of boiled corn lies in the composition of the product, which is enriched with vitamins of group A, C, B, as well as PP. In addition, boiled corn contains various biologically active compounds of natural origin that have a beneficial effect on the human body. Due to its distinctive parameters, and in addition, the calorie level of boiled corn belongs to the products used in the dietary diet.

Harms boiled corn

However, boiled corn is not equally useful for everyone, there are contraindications. In fairness, it is worth emphasizing that boiled corn can only cause harm if it is regularly consumed in large quantities of the product. Boiled corn can harm people who suffer from thrombosis, as well as if appetite is impaired.