Benefits of corn on the cob

Corn, or maize, is one of the most ancient cereals. Mexico is considered the homeland, where it has been cultivated since ancient times. Currently, the culture is popular and grown in many countries around the world. For the purposeful use of cereals, it is necessary to know what are the benefits and harms of corn for human health, how it affects the body, and its possible contraindications.

The chemical composition of corn

Maize grains are bare, their weight is about 0,3 g, on top they are covered with a dense shell of white or yellowish color. The chemical composition of corn grain includes saponin, essential oil, alkaloids, vitamins, nicotinic acid, biotin, carotenoids, a large number of macro- and microelements. The grains contain biologically active substances, the benefits of which for human health can hardly be overestimated.

vitamins in corn

The benefits of cereal are determined by its rich mineral and vitamin composition. 100 g of corn contains:

• vitamin PP (2 mg) – nicotinic acid, is involved in recovery processes;
• beta-carotene (0,32 mg) – has antioxidant properties;
• B vitamins (1,2 mg) – are responsible for cellular metabolism;
• vitamin E (1,3 mg) – protects the body from toxins;
• choline (71 mg) – helps in building brain cells.

Trace Elements

100 g of the product contains trace elements:

• iron (3,7 mg) – helps to provide the body with oxygen;
• zinc (1,73 mg) – regulates the activity of the nervous system;
• iodine (5,2 mcg) – responsible for the functioning of the thyroid gland;
• copper (290 mcg) – affects hematopoiesis;
• manganese (1,09 mg) – responsible for the proper development of cells;
• selenium (30 mcg) – provides antioxidant protection;
• chromium (8 mcg) – regulates the metabolism of carbohydrates and fats;
• fluorine (64 mcg) – strengthens the immune system;
• boron (270 mcg) – maintains normal hormonal levels;
• aluminum (440 mcg) – is involved in the construction of bone tissue.

How many calories are in corn

The calorie content of corn per 100 grams of product is 325 kcal. Composed of:

• carbohydrates – 60 g;
• proteins – 10,3 g;
• fats – 4,9 g;
• dietary fiber – 9,6 g;
• water – 14,0 g;
• starch – 58,2 g;
• ash – 1.2 g;
• saturated acids – 0,56 g;
• unsaturated acids – 3,46 g;
• monosaccharides – 1,6 g.

Useful properties of corn

Regular consumption of cobs and products from them in food contributes to changes in the body:

• positive dynamics in the treatment of gastrointestinal diseases;
• reducing the risk of cardiovascular pathologies;
• prevention of diabetes and obesity;
• calcium retention in the body;
• protection against eye diseases;
• improving digestion;
• getting rid of fatty liver;
• protecting the skin from wrinkles and aging;
• strengthening immunity.

For men

The benefits of corn on the cob for the body of men are due to the chemical composition of the product and are as follows:

• the level of “bad” cholesterol decreases;
• memory improves;
• inflammatory processes are prevented;
• the risk of prostate adenoma decreases;
• the condition of patients with nephritis and gout is facilitated;
• minimizes the risk of male infertility;
• sexual dysfunction is prevented.

For women

Corn grains are tasty, nutritious, useful not only for men, but also for women’s health, thanks to them the reproductive system functions better, critical days run softer, menopause symptoms are less pronounced. The use of corn during a diet helps to maintain harmony, and thanks to B vitamins, the skin is tightened and rejuvenated. The benefits of grains also have a positive effect on the condition of the hair – they become shiny and lush. On the basis of starch, you can prepare masks that have a regenerating, refreshing effect.

For the elderly

Doctors advise older people to regularly eat corn in various forms. Its beneficial properties help improve memory, reduce the risk of developing sclerosis, and slow down the aging process. The boiled type of the product is preferable for the elderly. Grains should be soft, in this state they are well absorbed. According to experts, the use of grains in food leads to the improvement and preservation of vision due to the carotenoids that are part of them.

At what age can corn be given to children

One of the first complementary foods for a baby at the age of six months is corn porridge. Frequency of use – no more than 2 times a week. The first dose should not exceed ½ teaspoon. Gradually, the portion increases. A large amount of fiber in the product is beneficial for the baby’s gastrointestinal tract, normalizing its activity and preventing constipation. It is very important that this type of porridge is hypoallergenic.

Cobs can be given to a child in a boiled form no earlier than at the age of two or three years. The maximum serving is 1 piece per day. It is possible to cook dishes based on maize – soups, stews, cereals.

Is it possible to eat corn during pregnancy and breastfeeding

If there are no contraindications, then during pregnancy the use of the product is not only not prohibited, but recommended. It can be used as an independent dish, and as a side dish, as well as in salads.

 The benefits of cereal for a woman’s body are undeniable and are as follows:

• helps to reduce nausea and other manifestations of toxicosis;
• improves performance;
• reduces swelling;
• prevents the possibility of constipation;
• cleanses the body of toxins and toxins;
• helps to normalize the level of sugar and cholesterol;
• improves the work of the digestive tract.

It is worth avoiding the use of a canned product, and before using the cobs, you should consult a doctor.

During breastfeeding, in the first month of a baby’s life, the use of corn in food is prohibited. Later, you can gradually introduce this product into your diet, focusing on the behavior of the child. If during the day the baby did not have any negative reaction – diarrhea, rashes, bloating – then there is no harm, you can apply it. The health benefits of cooked corn for mom and baby are significant. At the same time, the harm of a canned product is possible only because of the dyes, flavor enhancers, preservatives contained in its composition.

Corn for weight loss

The energy value of cereal depends on its variety and the degree of ripening of the cob. The BJU ratio of corn allows it to be on the list of dietary foods. It can bring harm to the figure only if used incorrectly or excessively.

 For weight loss, milky corn can be used raw or grilled or steamed. The number of calories on the cob of corn in this state is a minimum: only 80 kcal per 100 g of product. Despite this, a single serving is no more than 200 g. Two servings can be consumed per day. Do not eat corn at night.

Rules for the use of corn for diseases

It must be remembered that corn will harm those who suffer from intolerance to the product. Excessive use in food can also be detrimental to health and cause rashes, allergic reactions, and digestive problems. Do not eat genetically modified corn.

With diabetes mellitus

Grains have a high glycemic index: more than 50. Therefore, in order not to cause harm, diabetic patients are advised to limit this product in its pure form.

To lower the index, experts recommend combining corn with protein components. In this case, the diabetic receives the same benefits as a healthy person. Corn in diabetes can be consumed with non-drinkable dairy products: cottage cheese and cheese.

With gastritis

Despite the medicinal properties of corn, in the acute phase of gastritis, it can cause irreparable harm to health. During the period of remission, young baked cobs are allowed to be eaten, or in the form of grated soups – in small quantities.

With pancreatitis

The use of corn for pancreatitis is undesirable, since it is coarse food that requires increased work of the gastrointestinal tract. Assimilation is difficult, which imposes an additional burden on the pancreas. Maize contains a lot of starch, the digestion of which requires a large amount of enzymes produced by the gland. And this is an unnecessary burden on an unhealthy organ. In the chronic form of the disease, it is undesirable to use unripe grains, boiled cobs, canned food from products that can be harmful to health.

Gout

It is worth including corn on the cob in the diet for those who suffer from gout. The product contributes to the activation of metabolic processes in the body, the restoration of psychological health, which leads to a favorable outcome in treatment.

With urolithiasis

Corn has a diuretic effect, so long-term use of stigmas can get rid of kidney stones, promotes the removal of sand.

Contraindications to the use of corn

Despite the rich chemical composition and the benefits of the components included in the cereal, there are contraindications:

• acute and chronic form of pancreatitis;
• thromboses;
• increased blood clotting;
• low body weight;
• stomach ulcer and duodenal ulcer;
• diseases of the pancreas.

Can you be allergic to corn

Maize products are considered hypoallergenic, but allergy manifestations are still found in adults and children. They are expressed in rashes, eczema, swelling of the mucous membranes, nausea, vomiting, headaches.

How to choose corn

Choosing the right product involves meeting several conditions:

• the cob should be no larger than the palm;
• grains – densely packed, yellow or creamy;
• the leaves should cover the corn, keeping it fresh for a long time;
• storage – no more than 2 – 3 days.

You can test for ripeness: when you click on a mature grain, juice comes out.

Conclusion

With proper, justified use, only benefits can be obtained from cereals, and the harm to health from corn will be completely leveled. It is necessary to clearly understand in which cases the ears of cereal are beneficial, and when it is worth abstaining from their use.