Corn, also known as maize, scientific name Zea mays, is a plant belonging to the Graminaceae family native to central America. Incas and Aztecs adored this plant, that was considered sacred because it was a source of livelihood. Corn contains folic acid, mineral salts such as iron, potassium, manganese, magnesium and zinc, and vitamins of group B and A. Maize is also a source of fibers, important for a proper intestinal function, against constipation and to keep the levels of cholesterol under control. In addition to this, this cereal is also very nutrient and energizing, therefore it is helpful in case of tiredness and debilitation, if you have to get through very busy days or if you should gain weight. And now an interesting piece of news, a study performed by the Cornell University and published on the Journal of Agricultural and Food Chemistry has highlighted that cooking corn is able to enhance its antioxidant power, important to counteract the oxidation processes of our body that lead to aging. Since gluten is not present, corn is perfect if you suffer from celiac disease. You can find corn in the form of flour, starch, oil but also grains. It is better to avoid canned corn because it is a very high calorie food and is also rich in sodium. A tasty way to cook corn is by steaming, remove the silk and steam for half an hour. Cut then the corn into strips and add the grains to the salads.
Vitamins and mineral salts, folic acid, antioxidant power against free radicals and aging processes, fiber against constipation and useful to keep under control the levels of cholesterol, energizing and nutrient
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