Sweet Corn

SWEET CORN

Sweet corn. Corn is classified as both a cereal grain and a vegetable. The dry seeds used to make popcorn are categorized as whole grains, while sweet corn that is eaten straight from the cob is typically regarded as a vegetable in the culinary world. It’s among the cereal grains that people around the world eat the most. Although it can be red, purple, or blue, corn is often white or yellow.

SWEET CORN

It is used in a wide variety of meals and recipes, including sweet corn, popcorn, tortillas, polenta, chips, cornmeal, grits, oil, and syrup. Corn may increase blood sugar levels, but it also provides fiber and vitamin C. There may be additional health advantages to the compounds in corn. It has vitamin A  and can boost your immune system.

1. Advantages for Eye Health

Zeaxanthin and lutein, two carotenoids that may help prevent cataracts and age-related macular degeneration (AMD), are especially abundant in corn. This is probably due to the fact that lutein and zeaxanthin comprise a significant portion of the macular region of your eyes. According to a study including 365 adults, people who consumed the most carotenoids particularly lutein and zeaxanthin were 43% less likely to develop AMD than people who consumed the least amount.

2. Avoid Diverticular Disease and Additional Digestive Problems

There may be additional health advantages to corn’s fiber. A lower risk of heart disease and several types of cancer has been associated with dietary fiber consumption. Furthermore, eating adequate fiber may help prevent intestinal problems and supports a healthy digestive system. Diverticular disease, which is characterized by inflammation of the digestive tract, is one of the digestive disorders that corn may help prevent.

3. Stop Losing Weight

Corn may not be appropriate for certain people due to its high starch content, which can cause blood sugar spikes. Corn is one starchy carbohydrate that people with diabetes may need to minimize. Although there is no research explicitly examining corn consumption and diabetes, studies indicate that low-carb diets are more successful in controlling the disease.

4. Elevated Fiber

Both soluble and insoluble fiber are abundant in corn. In the intestines, the soluble fiber in maize decomposes and gels, potentially helping to regulate cholesterol. Processed foods are manufactured using soluble corn fiber. Every tasty kernel of maize has an insoluble coating. This type, which is indigestible and goes through the body largely undigested, can help relieve constipation and provide bowel motions more volume. The insoluble fiber in corn also serves as a prebiotic, promoting the development of beneficial gut flora.

5. Low in Fat and Calories

A medium ear of sweet corn or half a cup of kernels, either fresh, frozen, or canned (without salt or sugar added), contains between 77–100 calories. is naturally fat-free and gluten-free, containing only one gram of fat per ear (excluding butter and other fatty toppings). The polyunsaturated fat that makes up the majority of that gram can help lower inflammation and cholesterol.

Summary

Corn is high in plant compounds and fiber, which may help with eye and digestive health. When taken in excess, it can prevent weight loss, raise blood sugar, and contain a lot of starch. There may also be questions about the safety of genetically engineered corn. Corn can, however, be a part of a healthy diet when consumed in moderation.