CORN (Zea Mays Mays)

Corn is a staple in a multitude of familiar foods. Originally native to Central America, it was introduced to the world by Spanish explorers. Although it has commonly been considered a starch with few health benefits, it is now being reassessed for its numerous advantages. While corn itself is healthy, the ingredients it is prepared with sometimes negate its nutritional value.

Corn is very high in fiber. While it is fairly hard to digest, it still aids common digestive issues by absorbing water and speeding the process of waste elimination. Corn also contains multiple vitamins, including vitamin C, niacin and folic acid, which is an important element in preventing neural-tube birth defects. Folic acid also prevents the build-up of homocysteine, which is linked to heart disease. Corn is gluten free, making it a good option for those suffering from Celiac disease.

Corn can be eaten a number of ways. Corn cooked directly on the cob is one of the most common methods of consumption as is removing the kernels and serving them as a side dish. It can also be added to complement a variety of side dishes. Ground corn is the staple ingredient in many popular snacks, such as corn tortillas and corn chips.

Learn more about other Whole Grains:  [button color=”red” size=”small” link=”” target=””]Grain Education[/button]


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