Corn - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Corn Energy :
96.00 Kcal / 100g

Category : Vegetables

Group : Fruit and Flowering Vegetables

Composition And Nutritional Value :Corn is a starchy vegetable and cereal grain rich in carbohydrates, fiber, and essential nutrients. It contains vitamins such as B-complex (notably B6 and niacin), vitamin C, and minerals like magnesium and phosphorus. Corn also provides small amounts of protein and antioxidants like lutein and zeaxanthin, which benefit eye health.

Health Benefits : Corn promotes healthy digestion due to its high fiber content, which aids in preventing constipation. Its antioxidants support eye health and may reduce the risk of macular degeneration. Whole-grain corn varieties contribute to heart health by lowering cholesterol levels and improving circulation. Additionally, corn provides sustained energy, making it a good choice for active individuals.

Culinary Uses : Corn is incredibly versatile in the kitchen. It can be eaten fresh on the cob, steamed, boiled, or grilled. Kernels are commonly used in salads, soups, and casseroles, while ground corn forms the base for products like cornbread, tortillas, and polenta. Corn syrup and cornmeal are also widely used in baking and processed foods.

Types : There are several types of corn, including sweet corn, which is eaten fresh and used in cooking, and field corn, primarily used for animal feed and processed food products. Popcorn, a specific variety, is known for its ability to puff up when heated. Other types include dent corn, often used for masa and cornmeal, and flint corn, used for decorative purposes and certain culinary applications.

Shopping And Storage Tips : When buying fresh corn, look for ears with bright green husks, moist silk, and plump kernels. Store corn in its husk in the refrigerator and consume it within a few days for the best flavor and sweetness. For long-term storage, corn can be frozen, canned, or dried, depending on how it will be used.