Corn

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Although corn is often associated with yellow, there are different varieties that have a variety of colors, such as red, pink, black and blue. Corn grows on a cob, and the corn kernels are protected by silk-like threads and wrapped in thick leaves.

As an important plant food, corn is believed to have originated in Mexico and Central America. Some of the earliest traces of food made by corn, date from about 7000 years ago.

Corn plays a key role in Native American cultures. It has been highly revered for its ability to provide not only sustenance as food, but also as shelter, fuel, decoration and more. Because of the vital role that corn plays in the livelihoods of many local crops, it is one of the important icons represented in the mythological traditions of the Maya, Aztecs and Incas.

Traditional dishes made from corn often include a small amount of lime - calcium oxide, a mineral complex that is obtained by burning limestone. It is already known why ancient civilizations resorted to this unusual combination. Niacin or more vitamin B3 in corn is not easily available for absorption in the body and limestone helps to release this vitamin, making it available for absorption.

Corn was transferred to Europe by Spanish and Portuguese researchers, and later to the rest of the world. Today, the largest commercial producers of corn are the United States, China, Brazil, Mexico and the Russian Federation.

Composition of corn

Corn is a good source of vitamin B1, vitamin B5, folate, dietary fiber, vitamin C, phosphorus and manganese. 1 cup of corn or 165 g contains 177 calories, 5, 44 g of protein and 2, 10 g of fat. Corn is very rich in vitamins B1 and B9, imports a large amount of magnesium.

Types of corn

Seven are the most common types of corn. These are:

- Dent corn - It is also known as field corn. This type of corn has nuts that contain hard and soft starch, and in the process of ripening they form a tooth shape. Field corn is a major crop that is used not only for human but also for animal food. It is the only one of the seven types of corn used to make cornstarch;

- Waxy corn - its cut grains resemble wax. They contain starch, but only with a branched chain. Waxy maize starch contains more than 99% amylopectin, while common corn - up to 76% amylopectin and up to 28% amylose. The waxy maize is processed by wet milling to obtain a waxy maize starch, which then slowly regains its crystalline form. This type of maize is grown to cover the needs of special starch for hardening food, especially those that are subjected to very high heat treatment;

- Flint corn - has hard and ridged, short or rounded seeds that contain soft starchy endosperm, surrounded by a hard outer layer. Much of it is grown in South America, is identical to dent corn and is used for the same purposes.

- Popcorn - also known as popcorn, this type of corn has round or pointed grains with very hard endosperm. When exposed to very high temperatures, the grains crack and, by expelling the moisture in them, form a white starchy mass / popcorn /, which exceeds several times their original size;

- Sweet corn - also known as green corn. It can be eaten frozen, raw or canned. It is characterized by a very high sugar content in the nuts, even in their dairy stage, in which they are edible;

- Flour corn - is made almost entirely of soft starch. In America, blue flour corn is grown, which is used to make chips and corn products. In South America, cornmeal is grown in a wide variety of colors and is used to make beer and food;

- Indian corn - can be red, white, purple, colored or brown grains. It is used to decorate various holidays and especially Halloween.

Selection and storage of corn

As heat quickly converts the sugars in corn into starch, it is very important to choose corn, which is stored in a cool place. It is also necessary to select corn whose leaves are fresh and green, not dry.

It is necessary to store the corn in a plastic bag in the refrigerator. It should not be removed from its shell, as it will retain its distinctive taste. Fresh corn can also be frozen in plastic bags. Whole corn on the cob will be kept frozen for up to one year, while corn kernels can be frozen for two to three months.

Culinary use of corn

Corn is a plant from which a number of culinary products are extracted. Its taste and qualities are well known, which makes it a desirable product at every table. Boiled corn is one of the most delicious and at the same time useful temptations. Popcorn, although not as useful due to excessive seasoning with salt, is a universal favorite.

From corn vegetable oil is produced, which in no way yields to the taste of cow butter. Corn is also used to make starch.

There is an option for boiled-baked corn - first boil, then grill. It becomes very tasty and spicy. Boiled corn is widely used in many salads, but most importantly its presence in the world-famous Mexican salad. Boiled corn kernels go great with tuna salads, pasta, lettuce and other summer salads.

The traditional Bulgarian porridge is produced with corn flour. The flour is also used to make sweet cornbread and corn fruit pie.

Very often corn is used in combination with other vegetables, stewing on an equal footing with them. Corn is a main ingredient in many foreign dishes - such as paella and delicious Peruvian soup.

Benefits of corn

The following summaries of the health benefits of maize can be made:

- Corn protects against cardiovascular disease. The benefits of corn for heart health lie not only in its high fiber content, but also in the significant amount of folate it supplies.

- Maintains lung health. Consumption of foods rich in beta cryptoxanthin, an orange-red carotenoid found in large amounts in corn, can significantly reduce the risk of developing lung cancer.

- Maintain memory with thiamine (vitamin B1). Corn is a good source of thiamine and provides about a quarter (24%) of the daily value for this nutrient.

- Helps to produce energy, even under stress

In addition to its high thiamine content, corn is also a good source of pantothenic acid. This vitamin B is needed for the metabolism of carbohydrates, proteins and lipids.

Harm from corn

Corn is one of the foods most commonly associated with allergic reactions. These foods should not be consumed in their pure, isolated form to avoid side effects.