The top benefits, nutritional values, Uses and storage of CORN

Corn is originated in southern mexico. It is one of the most cereal grains in the world.  The kernels or seeds of corn hold the majority of its nutrients and are the most commonly consumed parts. They come in multiple colors, depending on where the it is grown and what species or variety they happen to be.

It belongs to the grass family. Corn is available in many varieties around the world and comes in different colors like  red, orange, purple, blue, white, and black. Although corn has low nutritional value than other crops but consuming whole grain crop has many health benefits. Health benefits of corn include diabetes management and prevention of chronic heart conditions, lower blood pressure, and also reduction in the neural-tube defects at birth.

1)       Eye Health 

Corn contains Lutein and zeaxanthin benefits eye health by reducing the risk of macular degeneration and cataracts.

2) Prevention of Diverticular Disease

Corn protects from cramps, flatulence, bloating, bleeding and infection thus reducing the risk of diverticular disease.

3) Prevents Hemorrhoids

Corn contains fiber which is beneficial in many digestive problems such as constipation and hemorrhoids. It also prevents diarrhea and irritable bowel syndrome (IBS)

4) Promotes Growth

Corn contains thiamin and niacin which promotes proper growth and development of the body.thus, protecting from many diseases.

5) Weight Gain

Corn is rich in calories which helps in healthy weight gain of the body.

6) Provides Essential Minerals

Corn contains lots of minerals like magnesium, manganese, zinc, iron,  phosphorus and copper which helps in regulating normal growth, bone health, and optimal kidney functioning. It also increases bone density and maintains normal heart rate. Corn also contains selenium which is not found in normal diets.

7) Protects Your Heart

Corn has an anti-atherogenic effect which reduces the risk of cardiovascular health. It also lowers high blood pressure, reduces LDL cholesterol and reduces the risk of strokes and heart attacks.

8) Prevents Anemia

Corn contains iron which reduces the risk of anemia.

9) Lowers LDL Cholesterol

Corn reduces LDL cholesterol, reduces the risk of heart disease, prevent atherosclerosis and reduces free radicals from the body.

10) Controls Diabetes

  Corn reduces the risk of type-2 diabetes. It maintains the insulin level in the body and reduces hypertension.

Corn can be enjoyed for any meal of the day. A cookout is an excellent place to serve fresh corn on the cob. Grill burgers and serve them with hot grilled corn and a pat of butter. Or try sirloin steaks with baked sweet potatoes and corn on the cob.If it’s cut corn, butter, pepper, salt, curry powder, red bell peppers cooked with thecorn, a little cayenne, a little tabasco, pretty much any spice you want to put in there. But the most sublime way to eat cooked corn is to make fried corn:

How to Buy and Store corn

The two types of corn include sweet corn and field corn. Sweet corn is more commonly consumed, and field corn is usually grounded and used in the production of flour. It is easily available across markets all over the world. It’s always good to consume fresh corn; however, frozen corn can also be used. While buying fresh corn make sure the husks are not dried out. Also, consume fresh corn within a few days to ensure good taste. For storing them, you may keep the husk and store them in airtight containers in the refrigerator for longer shelf life.

Ways to use corn

• Steamed corn: Clean the fresh corns and cook them in a container filled with water. Add butter, lime, pepper, and/or salt to the cooked corn for additional flavor.
• Soups and salads: Add the cooked kernels to salads and soups for additional flavor. Mix chopped onion, tomato, lettuce, and cooked corn kernels in a bowl. Season with salt, pepper, lime juice, and olive oil.
•  It is widely used, however, in Latin American cuisine to make masa, a kind of dough used in such staple foods as tortillas and tamales
• In the United States corn is boiled or roasted on the cob, creamed, converted into hominy (hulled kernels) or meal, and cooked in corn puddings, mush, polenta, griddle cakes, cornbread, and scrapple.
•  Popcorn and sweet corn are commonly eaten varieties, but refined corn products are also widely consumed, frequently as ingredients in foods. These include tortillas, tortilla chips, polenta, cornmeal, corn flour, corn syrup, and corn oil.

Uses of corn

1. Sugar

Corn syrup is made from corn starch. Corn syrup is much cheaper and sweeter than cane sugar.

2) Starch

Corn Starch is made from the endosperm of the corn, the part of the seed that exists to nourish the potential new plant. Corn starch is used as a thickening agent for liquid food and an alternative to talc in body powder. It is mixed with sugar to make confectioners sugar and was once used to make clothing keep a nicely-pressed look. Corn starch is also the main ingredient in biodegradable plastic.

3) Penicillin

Corn steep liquor is a byproduct of the process of separating the various parts of corn. It is the water used to soak the various components, and it is reused in several steps. Corn steep liquor contains acids, yeast, gluten, and plenty of nitrogen, and is partially fermented by the time it leaves the mill.

4) Cornmeal

Cornmeal is made by grinding whole corn. The coarsest meal is called grits, which is used to make corn flakes. A somewhat finer grade is sold in stores to make cornbread, deep-fry batter, and hushpuppies. Even more finely ground meal is called corn cones, and is used for baking and for dusting pizza dough. The finest grade of ground corn is corn flour, used for pancakes, donuts, breading, and baby food. Another type of cornmeal is called masa flour, which is made by treating corn with lime (alkalai). It can be used in many diseases.

5) Cornsilk

Tea brewed from corn silk is used as a remedy for urinary tract infections, as it has diuretic properties. The tea has been marketed to help everything from bedwetting to diabetes to cancer, but the medical community says there is insufficient evidence for such claims. Cornsilk is not harmful to most people, but there are some warnings for those with some health conditions or who are taking certain medications.

 6) Oil

Oil is produced by squeezing the germ of the corn. It is used as a food ingredient and for frying food in (most appropriately for popping popcorn). Margarine is often made from corn oil, although other oils are used as well. Corn oil is also used in many cosmetics, soaps, medicines, and other products.

7) . Glue

Corn germ is a waste product of the separation of corn components. It is what’s left of the plant germ after the oil has been pressed out, and is used for livestock feed. However, components of corn germ can be used to make industrial glue stronger. This reduces the amount of resin required in the glue formula, which should make the adhesive less expensive to produce.

8) Cosmetic Benefits

Cornstarch is used in the manufacturing of many cosmetic products and may also be applied topically to soothe skin rashes and irritation. Its products can be used to replace carcinogenic petroleum products which are major components of many cosmetic preparations.

Season in which corn is available

Corn is available in the month of june to august. They are harvested in the month of october.

How to make corn curry recipe

Ingredients

1. 1 bay leaf / tej patta
2. 1 tsp cumin seeds / jeera
3. 2 tbsp oil
4. 1 onion, finely chopped
5. 1 tsp ginger garlic paste
6. 3 tomato, finely chopped
7. 1 tsp kashmiri red chilli powder / lal mirch powder
8. ½ tsp turmeric / haldi
9. 1 tsp coriander powder
10. 1 tsp salt
11. ¼ cup cashew paste / kaju paste, prepared by soaking & blending 5 cashew in ¼ cup of warm milk
12. 1 cup sweet corn, boiled
13. 1 cup water
14. 2 tbsp cream, optional
15. ¼ tsp garam masala
16. 1 tsp kasuri methi / dry fenugreek leaves, crushed
17. 2 tbsp coriander, finely chopped

Instructions

Firstly, heat 2 tbsp oil and saute 1 bay leaf and 1 tsp cumin seeds till they turn aromatic.

now add 1 onion and 1 tsp ginger garlic paste and saute till the raw smell goes away.

additionally add 3 tomato and saute till they turn soft and mushy.

furthermore add spices and salt.

saute on low flame till the spices gets cooked completely.

now add ¼ cup cashew paste and stir well.

further add 1 cup boiled sweet corn and 1 cup water.

stir and simmer for 10 minutes.

now add 2 tbsp cream, ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.

finally, serve corn curry recipe / sweet corn sabzi with roti, naan, kulcha or chapathi.

How to make corn upma

Ingredients for Corn Upma Recipe

Corn Thawed 1 cup

Semolina roasted 1/2 cup

Oil 2-3 tablespoons

Ginger finely chopped 1 tablespoon

Green chillies cut lengthwise 2-3

Split Bengal gram (chana dal) 1 tablespoon

Split black gram skinless (dhuli urad dal) 1 tablespoon

Mustard seeds 1 teaspoon

Curry leaves 10-12

Onion finely chopped 1 medium

Asafoetida a pinch

Salt to taste

Method

Step 1

Dry roast rava in a non-stick kadai for 3-4 minutes and transfer into a bowl.

Step 2

Heat oil in the same kadai, add ginger, green chillies, chana dal, urad dal and sauté till light brown.

Step 3

Add mustard seeds and when they splutter add curry leaves, onion and asafoetida and sauté till lightly coloured.

Step 4

Add corn and salt and sauté. Add 1 cup water and mix. When it comes to a boil, add rawa and mix.

Step 5

Cook till all the water is absorbed. Transfer into a serving bowl and serve hot.

Safety profile for using corn

Eating corn is generally considered safe. Corn does contain large amounts of fatty acid, it is not advised for people who have heart diseases. Corn syrup can lead to obesity and can have negative impact of blood sugar. High consumption of contaminated corn can lead increase in risks of cancer, neural birth defects and common birth defects.

Generally, eating corn and corn products should not be a cause for concern. However, in developing countries, and wherever corn is home-grown, the risk of adverse health effects may be higher.

Fun facts about corn

• Corn is called maize by most countries, this comes from the Spanish word ‘maiz’.
• Corn is a cereal crop that is part of the grass family.
• An ear or cob of corn is actually part of the flower and an individual kernel is a seed.
• On average an ear of corn has 800 kernels in 16 rows.
• Corn will always have an even number of rows on each cob.
• A bushel is a unit of measure for volumes of dry commodities such as shelled corn kernels. 1 Bushel of corn is equal to 8 gallons.
• With the exception of Antarctica, corn is produced on every continent in the world.
• There are over 3,500 different uses for corn products.
• As well as being eaten by the cob, corn is also processed and used as a major component in many food items like cereals, peanut butter, potato chips, soups, marshmallows, ice cream, baby food, cooking oil, margarine, mayonnaise, salad dressing, and chewing gum.
• Juices and soft drinks like Coca-Cola and Pepsi contain corn sweeteners. A bushel of corn can sweeten 400 cans of soft drink.
• Corn and its by products are also found in many non-food items such as fireworks, rust preventatives, glue, paint, dyes, laundry detergent, soap, aspirin, antibiotics, paint, shoe polish, ink, cosmetics, the manufacturing of photographic film, and in the production of plastics.
• Corn is also used as feeding fodder for livestock and poultry and found in domestic pet food.
• As of 2012, the United States produces 40% of the world’s total harvest making it the biggest maize producer in the world (273,832,130 tonnes produced in 2012).
• An area termed the “Corn Belt” in the US where growing conditions are ideal includes the states of Iowa, Illinois, Nebraska, Minnesota, Indiana, Ohio, Wisconsin, South Dakota, Michigan, Missouri, Kansas and Kentucky.
• In the days of the early settlers to North America corn was so valuable that it was used as money and traded for other products such as meat and furs.
• Corn is now a completely domesticated plant so you’re unlikely to find it growing in the wild.
• Corn can be produced in various colors including blackish, bluish-gray, purple, green, red, white and the most common yellow..
• Maize is a native Taino word meaning “sacred mother,” or “giver of life
• The ear or cob is part of the flower, while the individual kernel is a seed.
• Except for Antarctica, maize is produced on every continent.
• There are over 3,500 different uses for corn products.
• The grain is used as a major ingredient in many food items like cereals, potato chips, cooking oil, and more.
• Even juices and soft drinks contain sweeteners from the grain. A bushel (about 56 pounds) can sweeten 400 cans of soft drink.
• Corn can also be found in many non-food items such as fireworks, glue, paint, dyes, laundry detergent, soap, antibiotics, cosmetics, and in the production of plastics.
• Maize is also used as feed for livestock, poultry, and in pet food.
• In 2014, the United States produced 35% of the worlds maize, while China produced 21%.
• More than 90 million acres of land is dedicated to growing corn.Iowa, Illinois, Nebraska, Minnesota, Indiana, Ohio, Wisconsin, South Dakota, Michigan, Missouri, Kansas and Kentucky make up the “Corn Belt,” a region that has the ideal conditions to grow the crop.
• In the days of the early North American settlers, corn was so valuable that it was used as money and traded meat and furs.
• Maize is believed to be a human invention, domesticated from a grass called teosinte about 7,000 years ago. Read more.
• The grain can be produced in many colors including blackish, blue-gray, purple, green, red, white and yellow.
•  There are thousands of hybrids, but most fall into six general types, which are dent, flint, pod, popcorn, flour, and sweet corn.
• On average, the stalk measures 8 to 10 feet tall, however the height depends on the variety and the environment.
• The world record for tallest stalk is over 33 feet.
• The stem is commonly composed of 20 internodes.
• A leaf, which grows from each node, is generally 4 inches wide and 4 feet long.
• Male flowers are borne on the tassel, which releases pollen that is easily spread by wind.Elongated stigmas, called silks, emerge from the husk leaves at the end of the ear. They are like tufts of hair, often pale yellow, and 7 inches in length. At the end of the silks is a carpel, which may develop into a “kernel” if fertilized by a pollen grain.
• The maximum size of kernels is about 1 inch..
• It takes 91 gallons of water to produce one pound of corn.
• Before the 20th century, all corn harvesting was by manual labor.
• The first mechanical corn harvester was developed in 1930 by Gleaner Harvester Combine Corporation of Independence, Missouri.
• One acre of corn eliminates 8 tons of carbon dioxide from the air.