benefits of maizes

Corn can be cooked either with or without its husk in a variety of different ways. If using the wet heat methods of boiling or steaming, make sure not to add salt or overcook as the corn will tend to become hard and lose its flavor. Or, they can be broiled in the husk. If broiling, first soak the corn in the husk beforehand. When purchasing corn tortillas, purchase those that include lime (the mineral complex calcium hydroxide, not juice from the fruit) in their ingredient list. The addition of lime to the corn meal helps make the niacin (vitamin B3) in the tortilla more available for absorption.

Of all of the cooking methods we tried when cooking corn, our favorite is Healthy Steaming. We think that it provides the greatest flavor and is also a method that allows for good nutrient retention. To Healthy Steam fresh corn, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Steam corn for 5 minutes. For extra flavor, dress with extra virgin olive oil, sea salt, and pepper. (See our Steamed Mexican Corn on the Cob recipe for details on how to prepare Healthy Steamed corn with extra flavor.

In 1994, no farm acreage in the U.S. had been planted with genetically modified corn plants, but today more than 70% of all 91 million acres of corn in the U.S. are planted with genetically modified varieties. Genetic modification of corn has been conducted for a wide variety of reasons. Some corn has been modified to become more herbicide tolerant (HT). This GE variety of corn is often referred to as HT corn. Other corn has been modified to become more insect resistant. This GE variety of corn is often referred to as Bt corn. Bt corn gets its name from the transfer of a gene from the soil bacterium,orBacillus thuringiensis, into the corn. A protein toxin produced by this bacterium helps to kill certain insects that might otherwise eat the corn.

Some animal foods and some plants foods have been the subject of ongoing controversy that extends well beyond the scope of food, nutrient richness, and personal health. This controversy often involves environmental issues, or issues related to the natural lifestyle of animals or to the native habitat for plants. Corn has been a topic of ongoing controversy in this regard. OurControversial Foods Q & Aorwill provide you with more detailed information about these issues.

Antioxidant phytonutrients are provided by all varieties of corn. The exact phytonutrient combination, however, depends on the variety itself. Yellow corn is richer in carotenoids, especially lutein and zeaxanthin. Blue corn has unique concentrations of anthocyanins. Purple corn provides unusual amounts of the hydroxybenzoic acid called protocatechuic acid. Ferulic acid, beta carotene, vanillic acid, coumaric acid, caffeic acid, and syringic acid are other key phytonutrients provided by corn. Corn is a good source of pantothenic acid, phosphorus, niacin, dietary fiber, manganese, and vitamin B6.

In addition to the nutrients highlighted in our ratings chart, an in depth nutritional profile fororCornoris also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

(White to yellow),so called because the kernels become indented as the cob matures. This is probably the most commonly grown corn as its uses are very versatile. Dent corn is used for oil, cereals and flour as well as for animal feed, its high cellulose content has also been used to create biodegradable plastics and absorbent material for diapers, the oil is also used in cosmetics, soaps and skin care products and for many other uses.

All colors; shrinks on drying. This type of corn has very hard kernels and is used for similar purposes as Dent corn. The high fiber content is another characteristic linked to the nutritional benefits of maize. This condition makes it suitable for diets that are made to lose weight and those made with the aim of lowering cholesterol levels.

This is characterized by a hard outer skin and soft starchy center. This combination gives it its unique popability. Maize has also diuretic properties when taken as a tea and is a component in certain oils, corn oil and syrup. One of the nutritional benefits of maize comes from its rich carbohydrate that is derived from its abundant starch. Maize is also very rich in thiamine or vitamin B1, which is necessary for the brain to absorb glucose and to transform that food into energy.

High sugar content. This is the familiar corn on the cob. Most of the carbohydrates in this variety come as sugars, which make it so tasty and sweet. Best enjoyed fresh as storage will slowly turn the sugars into starch. Biotin or Vitamin B7 give nutritional benefits to maize, since the deficiency of this vitamin in the body affects the state of the skin and hair. The nutritional benefits of maize are also determined by its vitamin A, which functions as an antioxidant in preventing diseases such as cancer.