CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Corn, grain".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	325 kcal	1684 kcal	19.3%	5.9%	518 g
Squirrels	10.3 g	76 g	13.6%	4.2%	738 g
Fats	4.9 g	56 g	8.8%	2.7%	1143 g
Carbohydrates	60 g	219 g	27.4%	8.4%	365 g
Alimentary fiber	9.6 g	20 g	48%	14.8%	208 g
Water	14 g	2273 g	0.6%	0.2%	16236 g
Ash	1.2 g	~
Vitamins
Vitamin A, RE	53 mcg	900 mcg	5.9%	1.8%	1698 g
beta carotene	0.32 mg	5 mg	6.4%	2%	1563 g
Vitamin B1, thiamine	0.38 mg	1.5 mg	25.3%	7.8%	395 g
Vitamin B2, riboflavin	0.14 mg	1.8 mg	7.8%	2.4%	1286 g
Vitamin B4, choline	71 mg	500 mg	14.2%	4.4%	704 g
Vitamin B5, pantothenic	0.6 mg	5 mg	12%	3.7%	833 g
Vitamin B6, pyridoxine	0.48 mg	2 mg	24%	7.4%	417 g
Vitamin B9, folate	26 mcg	400 mcg	6.5%	2%	1538 g
Vitamin E, alpha tocopherol, TE	1.3 mg	15 mg	8.7%	2.7%	1154 g
Vitamin H, biotin	21 mcg	50 mcg	42%	12.9%	238 g
Vitamin K, phylloquinone	0.3 mcg	120 mcg	0.3%	0.1%	40000 g
Vitamin RR, NE	3.2 mg	20 mg	16%	4.9%	625 g
Niacin	2.1 mg	~
Macronutrients
Potassium, K	340 mg	2500 mg	13.6%	4.2%	735 g
Calcium, Ca	34 mg	1000 mg	3.4%	1%	2941 g
Silicon, Si	60 mg	30 mg	200%	61.5%	50 g
Magnesium, Mg	104 mg	400 mg	26%	8%	385 g
Sodium, Na	27 mg	1300 mg	2.1%	0.6%	4815 g
Sera, S	114 mg	1000 mg	11.4%	3.5%	877 g
Phosphorus, Ph	301 mg	800 mg	37.6%	11.6%	266 g
Chlorine, Cl	54 mg	2300 mg	2.3%	0.7%	4259 g
Microelements
Aluminium, Al	440 mcg	~
Bor, B	270 mcg	~
Vanadium, V	93 mcg	~
Iron, Fe	3.7 mg	18 mg	20.6%	6.3%	486 g
Iodine, I	5.2 mcg	150 mcg	3.5%	1.1%	2885 g
Cobalt, Co	5.3 mcg	10 mcg	53%	16.3%	189 g
Manganese, Mn	1.09 mg	2 mg	54.5%	16.8%	183 g
Copper, Cu	290 mcg	1000 mcg	29%	8.9%	345 g
Molybdenum, Mo	28.4 mcg	70 mcg	40.6%	12.5%	246 g
Nickel, Ni	83.8 mcg	~
Tin, Sn	28.9 mcg	~
Selenium, Se	30 mcg	55 mcg	54.5%	16.8%	183 g
Titanium, Ti	27.9 mcg	~
Fluorine, F	64 mcg	4000 mcg	1.6%	0.5%	6250 g
Chromium, Cr	8 mcg	50 mcg	16%	4.9%	625 g
Zinc, Zn	1.73 mg	12 mg	14.4%	4.4%	694 g
Digestible carbohydrates
Starch and dextrins	58.2 g	~
Mono- and disaccharides (sugars)	1.6 g	max 100 g
Glucose (dextrose)	0.21 g	~
Sucrose	1.1 g	~
Fructose	0.19 g	~
Essential amino acids
Arginine*	0.41 g	~
Valin	0.42 g	~
Histidine*	0.26 g	~
Isoleucine	0.31 g	~
Leucine	1.28 g	~
Lysine	0.25 g	~
Methionine	0.12 g	~
Methionine + Cysteine	0.29 g	~
Threonine	0.25 g	~
Tryptophan	0.07 g	~
Phenylalanine	0.46 g	~
Phenylalanine+Tyrosine	0.84 g	~
Nonessential amino acids
Alanin	0.79 g	~
Aspartic acid	0.58 g	~
Glycine	0.35 g	~
Glutamic acid	1.78 g	~
Proline	1.09 g	~
Serin	0.51 g	~
Tyrosine	0.38 g	~
Cysteine	0.17 g	~
Sterols (sterols)
beta sitosterol	80 mg	~
Saturated fatty acids
Saturated fatty acids	0.6 g	max 18.7 g
14:0 Miristinovaya	0.03 g	~
16:0 Palmitinaya	0.49 g	~
18:0 Stearic	0.03 g	~
Monounsaturated fatty acids	1.12 g	min 16.8 g	6.7%	2.1%
16:1 Palmitoleic	0.07 g	~
18:1 Oleic (omega-9)	1.01 g	~
20:1 Gadoleic (omega-9)	0.03 g	~
Polyunsaturated fatty acids	2.34 g	from 11.2 to 20.6 g	20.9%	6.4%
18:2 Linolevaya	2.24 g	~
18:3 Linolenic	0.1 g	~
Omega-3 fatty acids	0.1 g	from 0.9 to 3.7 g	11.1%	3.4%
Omega-6 fatty acids	2.24 g	from 4.7 to 16.8 g	47.7%	14.7%

Energy value Corn, grain is 325 kcal.

Main source: Skurikhin I.M. and etc. Chemical composition food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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The nutritional value

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NUTRIENT BALANCE

Most products cannot contain full set vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards healthy eating or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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USEFUL PROPERTIES OF CORN, GRAIN

Corn, grain rich in vitamins and minerals such as: vitamin B1 - 25.3%, choline - 14.2%, vitamin B5 - 12%, vitamin B6 - 24%, vitamin H - 42%, vitamin PP - 16%, potassium - 13 .6%, silicon - 200%, magnesium - 26%, phosphorus - 37.6%, iron - 20.6%, cobalt - 53%, manganese - 54.5%, copper - 29%, molybdenum - 40.6 %, selenium - 54.5%, chromium - 16%, zinc - 14.4%

What are the benefits of corn, grain?

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slow growth, disturbances in the reproductive system, and increased fragility bone tissue, disorders of carbohydrate and lipid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research recent years The ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia has been revealed.

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You can see a complete directory of the most useful products in the appendix - a set of properties of a food product, the presence of which satisfies a person’s physiological needs for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. Daily Need per person in vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

Corn is a grain plant of the Poa family. It is used in cooking, grown for livestock and industrial use.

Corn was discovered by European explorer Christopher Columbus in 1492 and later introduced to the world.

Composition and calorie content of corn

Vitamins:

B1 – 13%;
C – 11%;
B9 – 11%;
B3 – 9%;
B5 – 8%.

Minerals:

Corn varieties differ slightly in composition:

The caloric content of corn is 86 kcal per 100 g.

Regular consumption of corn reduces the risk of developing cardiovascular diseases, type 2 diabetes and obesity. Corn improves digestive tract health.

Corn contains a lot dietary fiber, which retain calcium in the body. This is especially important in adolescence and during menopause.

All corn products, including cornmeal and popcorn, reduce mortality from cardiovascular disease.

Corn contains the carotenoids lutein and zeaxanthin, which promote eye health.

Anthocyanins in corn prevent fatty liver.

Eating corn allows you to quickly get rid of excess weight. The digestive process is improved due to the fiber and soluble fiber in corn. They have a beneficial effect on intestinal motility and cleanse digestive tract from slags.

Corn contains many antioxidants that protect the skin from oxidation and aging.

Corn kernels reduce the risk of colon cancer. It is a good source of antioxidants that inhibit cell destruction and strengthen the immune system.

Corn for diabetes

Studies have proven that eating corn reduces the risk of developing type 2 diabetes. Magnesium, fiber and vitamin E, which are involved in insulin metabolism, are found in corn kernels. Regular consumption of these substances regulates insulin levels, increasing the feeling of fullness and reducing body mass index.

Corn is beneficial for diabetes because it has a low glycemic index.

Almost all varieties of corn contain GMOs, which change the intestinal microflora, increase resistance to antibiotics, and disrupt the functioning of the reproductive and hormonal systems.

The harm of corn can manifest itself in digestive problems - flatulence, bloating and stool upset.

Corn allergies are rare. At the first symptoms, you should reduce or stop using the product.

How to choose corn

Do not buy a product grown from genetically modified seeds.
To avoid damaging the cob and determine its quality, estimate its weight. The heavier the corn for its size, the fresher the product.
Make sure there are no dry or moldy spots on the cob - squeeze it and determine the defects by touch.
The silky end of the corn, called the tassel, will indicate how long ago the corn was picked. White, yellow or light brown tassels indicate fresh corn. Avoid sticky black or dark brown tassels - this is a sign that the cob has been picked for a long time.

If the cob is heavy and has light tassels, this is a fresh product.

How to store corn

When storing corn, avoid dampness and direct sunlight.

You can freeze corn kernels raw or boiled. Canned corn can be made into a side dish or added to a salad.

What is the chemical composition of the grain as a whole? It should be noted that the grains of individual botanical varieties of corn differ not only in shape and structure, but also in chemical composition.

Corn grain substances

We present a table in which we show the content of the main, most important substances in the grain of the five most common ones. As can be seen from this table, odont and flint corn contain the most starch (79-80%); popcorn is richer in protein than other types (16.7%) and in fat - sugar (9.4%).

Ash composition of corn

In terms of ash content (i.e., the content of mineral salts), all these varieties differ little from each other. If we try to determine the average chemical composition of corn grain, regardless of its botanical variety, then in general we can say the following. Grain, first of all, contains a lot of starch: from 60 to 72%. It contains less protein: only 12-14%, and an average of about 6% fat. Sugar in corn grain ranges from 1.5 to 3.5%, and in some varieties (sweet corn) it is even about 5%. In addition, the grain contains another 6-8% pentosans (complex carbohydrates), 2-2.5% fiber and 1.5-2% minerals.

Other cereal grains

It is interesting to compare the chemical composition of corn grains with the composition of other, most common cereals - wheat and rye. For this purpose, we will use the data from the official “Tables of chemical composition and nutritional value food products" of the Ministry of Health (Table 2, in %).

Corn vitamins

Corn grain also contains vitamins: group B (including B! and Br), vitamins PP (nicotinic acid) and E (tocopherol). Yellow varieties of corn are also rich in vitamin A (in the form of carotene - provitamin A). The carotene content in yellow corn ranges from 60 to 240 gamma* per 1 g of substance. The role of vitamins in nutrition is well known. Being in food, they contribute to metabolic processes in the body, and their absence causes a number of serious diseases (vitaminosis). Unfortunately, ripe corn grains completely lack vitamin C (anti-scorbutic vitamin), and vitamin PP (nicotinic acid) is contained in extremely small quantities.

Carbohydrates, proteins and fats from corn

Well, what is the significance of the main components corn grain - carbohydrates, fats and ? It seems that their role in food is well known to readers, and we will limit ourselves to only a brief reference. Carbohydrates(these include all sugars, as well as starch, pentosans, fiber) - the main source of energy for the body. By oxidizing, or, as they say not entirely accurately, “burning,” each gram of carbohydrates gives the body 4.1 kcal of heat. In addition, part of the carbohydrates entering the body is stored “in reserve” in the liver and muscles in the form of special animal starch - glycogen. For a long time, corn fats in food were also considered only as a “combustible”, that is, energy, material. The calorie content of fat is more than twice as high as the calorie content of carbohydrates. Each gram of fat provides not 4.1 kcal of heat, like carbohydrates and proteins, but 9.3 kcal. IN Lately began to consider fats not only as energy, but also as an important biological part of food. We will touch on this issue in more detail below, when we talk about the fat of the corn grain - about corn oil. The role of corn protein is so great that we had to make a separate article: corn protein.

Calorie content and composition of grains, their beneficial properties for men, women, children, pregnant women. How to choose the right corn, cook it yourself or can it? Recipes for various dishes, interesting facts.

Corn is an annual herbaceous plant, a cereal that bears fruit in the form of cobs. Their size is determined by the variety: length can reach 0.5 m, and weight - 0.5 kg. Each cob hides a hard, dense trunk, “braided” with numerous small grains, protected by several layers of dense leaves, which are outer layer cob. Corn is an ancient crop; it was grown in the territory of modern Mexico 10 thousand years ago. Although, it is important to note that “ancient corn” had extremely small cobs - their length did not exceed 3-4 cm. This culture is familiar today in all corners of the globe, and almost all countries of the world actively grow it, the leaders are the USA, Brazil and Ukraine . This product is not only nutritious and satiates well, it is also very healthy and tasty. In cooking, the crop has many uses: most often it is used in canned form as an ingredient in salads and all kinds of savory dishes, but corn is also used to make flour and syrups, and then used to create desserts.

Composition and calorie content of corn

Pictured is corn

Many people believe that corn is a vegetable, and therefore it is low in calories and can be consumed in any quantity, even as part of a diet. However, this is a cereal, which means it is not low in calories.

The calorie content of corn per 100 g is 325 kcal, of which:

Proteins - 10.3 g;
Fats - 4.9 g;
Carbohydrates - 60 g;
Dietary fiber - 9.6 g;
Water - 14 g.

However, the grains of this crop are an important component of nutrition, since they contain many vitamins and minerals. For this reason, even on a diet, you can eat the product from time to time without violating the allotted amount of calories per day.

Vitamins per 100 g:

Vitamin A, RE - 53 mcg;
Beta carotene - 0.32 mg;
Vitamin B2, riboflavin - 0.14 mg;
Vitamin B4, choline - 71 mg;
Vitamin B5, pantothenic acid - 0.6 mg;
Vitamin B6, pyridoxine - 0.48 mcg;
Vitamin B9, folate - 26 mcg;
Vitamin E, alpha-tocopherol - 1.3 mg;
Vitamin H, biotin - 21 mcg;
Vitamin K, phylloquinone - 0.3 mcg;
Vitamin RR, NE - 3.2 mg;
Niacin - 2.1 mg.

Macroelements per 100 g:

Potassium - 340 mg;
Calcium - 34 mg;
Silicon - 60 mg;
Magnesium - 104 mg;
Sodium - 27 mg;
Sulfur - 114 mg;
Phosphorus - 301 mg;
Chlorine - 54 mg.

Microelements per 100 g:

Aluminum - 440 mcg;
Boron - 270 mcg;
Vanadium - 93 mcg;
Iron - 3.7 mg;
Iodine - 5.2 mcg;
Cobalt - 5.3 mcg;
Manganese - 1.09 mg;
Copper - 290 mcg;
Molybdenum - 28.4 mcg;
Nickel - 83.8 mcg;
Tin - 28.9 mcg;
Selenium - 30 mcg;
Titanium - 27.9 mcg;
Fluoride - 64 mcg;
Chromium - 8 mcg;
Zinc - 1.73 mg.

It is also important to take into account that the carbohydrates in the cereal are mainly complex; out of 60 g, starches and dextrins account for 58.2 g, the rest are simple - mono- and disaccharides in the form of sucrose, glucose, fructose.

The protein part is rich in amino acids - both essential ones, which the human body is not able to produce on its own, and replaceable ones.

Essential amino acids per 100 g:

Arginine - 0.41 g;
Valine - 0.42 g;
Histidine - 0.26 g;
Isoleucine - 0.31 g;
Leucine - 0.25 g;
Lysine - 0.25 g;
Methionine - 0.12 g;
Methionine + Cysteine - 0.29 g;
Threonine - 0.25 g;
Tryptophan - 0.07 g;
Phenylalanine - 0.46 g;
Phenylalanine + Tyrosine - 0.84 g.

Essential amino acids per 100 g:

Alanine - 0.79 g;
Aspartic acid - 0.58 g;
Glycine - 0.35 g;
Glutamic acid - 1.78 g;
Proline - 1.09 g;
Serine - 0.51 g;
Tyrosine - 0.38 g;
Cysteine - 0.17 g.

Fatty acids per 100 g:

Saturated - 0.6 g;
Monounsaturated - 1.12 g;
Polyunsaturated - 2.34 g.

As you can see, the composition of corn is very rich and full of various nutritional and beneficial components for our body, which ensures its high value in the diet.

Useful properties of corn

First of all, it should be noted that, like any other cereal, corn satisfies well, satisfies appetite, which means it reduces the craving for constant snacking and helps make the diet more optimal and balanced. The product is rich in B vitamins, which are very important for normal brain activity and stimulation of metabolism. The grains contain a lot of biotin, which, in combination with fats and fat-soluble vitamins A, E and K, ensures the health and beauty of the skin. But the cereal is especially valuable for its minerals. Just 100 g of the product contains a double daily dose of silicon - an important participant in the process of collagen synthesis, as well as approximately half the daily dose of manganese, which is responsible for normalizing metabolic processes, and selenium - a necessary component for good functioning immune system. There is also a lot of magnesium in grains, which is needed for heart health; iron, required for healthy blood; and phosphorus, which ensures strong teeth and bones. In general, corn is a real treasure trove, and it is beneficial for all groups of the population.

The benefits of corn for men

First of all, the product is important for men as it contains a good amount of protein necessary to support and build muscles. Athletes will especially appreciate it in this regard.

Corn is a good source of potassium and magnesium, which are important for regulating the functioning of blood vessels and the heart. For the male half of humanity, normalizing the functioning of the heart muscle and blood vessels is very important, since men are more at risk of developing heart attacks than women.

In addition, it is important to note that healthy grains contain choline, a vitamin that helps normalize cholesterol levels and cleanse blood vessels.

There is also an opinion that corn has a good effect on potency, toning the male reproductive system.

The benefits of corn for women

The benefits of corn for women are enormous. First of all, it is worth saying that, despite its considerable calorie content, it has beneficial influence on metabolism due to the high content of manganese and B vitamins. These components ensure fast and efficient metabolism, proper absorption of proteins, fats, and carbohydrates. In addition, grains contain a lot of fiber, which ensures timely cleansing of the intestines, the condition of which determines the cleanliness of the skin.

Plus, the product contains fat-soluble vitamins and biotin - important elements for the health of a woman’s skin and hair. The presence of iron is valuable, adequate intake of which ensures the prevention of anemia, which often develops in women.

Calcium and phosphorus in the grains prevent the development of osteoporosis, and therefore for older women their presence in the diet becomes special meaning. Add to this silicon, which supports collagen synthesis.

It is also worth noting that the above-mentioned B vitamins are not only important for high-quality metabolism, but also for the normal functioning of the nervous system; for women prone to unnecessary worries, this fact is very important.

Finally, we must not forget about the antioxidant effect of vitamin E. Antioxidants help fight free radicals and slow down aging, which has a positive effect on the condition of the skin.

The benefits of corn for children

It is important for children, like no one else, to receive a variety of vitamins and minerals every day, since the child grows every day. The extent to which the baby’s diet is filled with useful components determines how much his physical and mental abilities will develop. Corn is a valuable element in a child’s balanced diet.

Plus she plays important role for immunity. In combination, vitamin E and selenium stimulate the defenses, helping to fight any infections and viruses.

The product also has anthelmintic properties, which, again, is valuable for the child, since children are always at risk of contracting protozoa.

The benefits of corn for pregnant women

For expectant mothers, as well as for children, the immunostimulating and balancing properties of the product are primarily important, because the expectant mother’s immunity is reduced, and many vitamins and minerals are needed for the development of the child.

However, it is also important to remember here the ability of corn to replenish iron reserves; anemia is a very common problem in pregnant women.

In addition, cereal grains help with problems with the kidneys, liver, and gall bladder. For pregnant women, this is relevant for the reason that the fetus often puts a lot of pressure on these organs, which causes problems of various kinds.

Contraindications and harm of corn

Unfortunately, currently the main problem a product is the form in which it is consumed, in this sense there is a fine line between the benefits and harms of corn. Most often we consume canned grains, the main problem of which is the addition of sugar to the canning liquid. Thus, corn is no longer useful product, but with excess sugar, of which there is already a large amount in our diet. In addition, the metal container itself is a problem; recently, the number of studies proving the unsafety of this container has been growing exponentially.

Thus, the first thing you need to consider if you want to get only benefits from grains is their correct use. Ideally, of course, buy a fresh cob, peel the grains from it yourself and add to the salad. However, fresh corn is quite rare, but you can often find kiosks selling boiled cobs - this is already better than canned grains.

It should also be noted that corn is one of those crops that are very often subject to genetic modifications, and since their safety has not yet been proven, it is worth saying that it is best to choose cobs marked “Non-GMO”.

However, even fresh, naturally grown corn will be harmful to some people. This applies to patients with diseases of the gastrointestinal tract; the product is especially dangerous for gastritis and peptic ulcers. A harmful product and with increased blood clotting - in this case, grains can increase the likelihood of blood clots.

You also need to check with your doctor whether you can eat corn if you are on a special treatment diet.

The rest can eat corn in moderation and within the prescribed calorie content, but we note that if we are talking about pregnant, lactating women and children, it is better to buy only fresh grains marked non-GMO.

The rules for choosing a product, of course, depend on the form in which you decide to purchase it. First, let's look at how to choose the most useful option grains - fresh corn on the cob.

First of all, it is worth saying that cobs can be found on the shelves in two varieties - food (sweet) and feed. The latter, as a rule, is grown for livestock feed, but it can also be eaten by people. But, nevertheless, you need to understand that the food grade tastes more pleasant than the feed variety. It is noteworthy that sellers often try to pass off feed corn as food corn and sell it at a higher price.

Let's figure out how not to be deceived and choose the right corn:

Size. Forage cobs are larger than food cobs; if the cob offered to you is more than 15 cm, it is definitely a fodder variety.
Form. Sweet corn cobs are more like dense barrels when the stern is cone-shaped.
Grains. In the food variety, even if the cobs are young, they are always bright yellow, but forage corn has a pale yellow tint.
Taste. If the seller allows, you can pick out a couple of grains and then everything will definitely fall into place, food corn has a juicy, sweet taste, fodder corn is drier and not distinctly sweet.
Grain location. Helps determine the optimal freshness of corn. If the product is fresh, then the grains should fit tightly together and be full. Such grains are ripe and fresh, but if there are depressions on them and they seem deflated, you should not buy these cobs, they are stale.
Leaves. Peeled cobs are worth passing by altogether. Firstly, such grains are not protected and quickly lose vitamins. Secondly, as a rule, the leaves are cleaned when they are not in the best condition, this can happen for two reasons - either the product is overripe, or a lot of chemicals were used during cultivation. Always choose cobs with leaves and they should be green and fresh.

If you still want to purchase canned corn, pay attention to the following details:

Compound. Try to find a jar with a minimum amount harmful additives in the composition. If there is sugar, then at least there are no artificial preservatives, sweeteners, etc. Also pay attention to the mark on the jar “No GMO” and the GOST indication - corn made according to specifications is not subject to as many quality standards as the one that is made according to GOST.
Date of manufacture. If the grains were canned in winter or late fall, they will most likely be dry and have a thick skin. This product will not decorate your salad.
Method of marking the expiration date. The expiration date must be stamped with permanent paint on the lid or surface of the jar. If the numbers are pressed in, we are dealing with old-style equipment, and if they are put on the label, then the dates may well be invalid - the label can easily be changed and thereby indicate a new expiration date.
Material cans. If possible, buy corn in glass - this is not common, it costs more, but in this case the overpayment is justified. Not only can you see the beans and evaluate their quality, but you also protect yourself from harmful metals that the product can accumulate in metal packaging.

How to can your own corn?

No matter how high-quality the store-bought product is, there is nothing better than homemade corn. Preserving grains is no more difficult than, say, cucumbers or tomatoes, and therefore we highly recommend diversifying the range of your pickles.

So, how to can corn:

Remove the leaves from the cobs.
Take a sharp knife, place the cob on the support with the thick end and cut off the grains - do not worry that part of the cob will be cut off along with them, during the process of cooking the grains all these “extra parts” will float up and will be easy to remove.
Wash the grains (1 kg), then transfer to a saucepan, pour cold water(1.5 l), bring to a boil.
Reduce heat and simmer corn for about 1 hour, skimming off any foam that forms on the surface.
Drain the broth, but do not pour it out, place the grains in jars, filling them about 3/4 full.
Prepare the marinade: mix the broth with salt (2 tbsp) and sugar (6 tbsp), bring to a boil and immediately pour into jars - keep in mind that the grains should float freely in the marinade.
For better preservation, jars can also be pasteurized. To do this, you need to place them on the bottom of the pan, without rolling them up yet, but just covering them with a lid, pour a little water into the pan, bring it to a boil and pasteurize for about an hour.

All that remains is to roll up the cans and put them away dark place for storage. Corn in glass, properly preserved, can be stored for up to 4 years!

Boiling corn is an even simpler process than canning, and you can cook the cobs either in a classic way - on the stove, or in a more exotic way, for example, in a microwave or oven.

How to cook corn in different ways:

On the stove. Place the cobs in a saucepan, cover with water - note that it is better not to remove the leaves (in this case, you will be able to preserve the juiciness and aroma), but the stigmas must be removed. Please note that young corn will be ready in half an hour, while mature corn will take 1.5-2 hours. To make the grains more tender, after the broth has been drained, you can leave the cobs in a closed pan, wrapped in a warm blanket for a quarter of an hour.
In the microwave. Before cooking corn in the microwave, remove the leaves from the cobs and soak them for 40-50 minutes. Place the cobs in a bag and pour some water into it. Tie the bag tightly, but make several holes in it. Place the cobs in the microwave for 15 minutes, set the power to minimum.
In the oven. Take a baking dish, pour water into it and fold in the peeled cobs; they should be about half covered with water. Place the pan in the oven, preheated to 180 o C, depending on the degree of maturity of the corn, young corn will cook in 40 minutes, mature corn in a couple of hours.

Boiled grains can be eaten straight from the cob, or they can be peeled and served as a healthy side dish with salt and butter.

Recipes for dishes with corn

Corn can be eaten in its pure form - fresh, boiled or canned, or you can, of course, add delicious grains to this or that dish. Additionally, the grains can be “turned” into syrup or flour and used to make baked goods and desserts. We present to your attention several recipes for delicious dishes with corn.

Salads with corn

Of course, the largest category of recipes is salads. We are sure that you probably have a signature recipe for crab with corn, but perhaps it’s time to add variety and prepare one of these salad options for your next feast:

Italian salad with ham and vegetables. Boil the pasta (400 g) - it is better to use cones or spiral ones. Cut the tomatoes (2 pieces) into cubes, do the same with the bell peppers (2 pieces). Chop ham (300 g) into thin slices. Grate cheese (200 g) on a coarse grater. Mix all prepared ingredients, add corn (300 g), season the salad with mayonnaise or sour cream with garlic.
Pineapple salad. Chicken fillet(300 g) boil and divide into fibers, eggs (2 pieces) also boil and cut into cubes. Cut cucumbers (2 pieces) into strips. Open a can of canned corn (300 g) and pineapples (400 g), if the latter are in circles, cut them into cubes - it is advisable, of course, to immediately buy cubes. Assemble the salad in layers - chicken, pineapple, cucumbers, eggs, corn, soak each one with mayonnaise.
English salad with corn. Boil turkey breast (300 g) and mushrooms (500 g). Cool the finished ingredients, chop finely, and place in a salad bowl. Place corn (300 g) and ready-made croutons (100 g) there - preferably just salt flavored. If you want to make the dish healthier, you can prepare the croutons yourself - cut into thin strips Rye bread and dry in the oven. All that remains is to add finely chopped tomatoes (3 pieces), mayonnaise (150 g) to the salad and mix.
Peking style crispy salad. Chop Chinese cabbage(100 g), diced tomatoes (200 g), place the ingredients in a salad bowl. Add canned corn (300 g) and beans (300 g). Mix mayonnaise (50 g), ketchup (50 g), minced garlic (2 cloves), and salt. Mix all ingredients with sauce.
Winter vegetable salad. Finely chop the red onion (1 piece), dice the tomatoes (2 pieces) and Bell pepper(1 piece). Mix all ingredients with canned beans (250 g) and corn (250 g). Prepare the sauce: combine finely chopped cilantro (1/2 bunch), lime juice, olive oil, salt and black pepper to taste. Add dressing to salad.

Main courses with corn

Corn will also perfectly complement any main dish - be it vegetable stew, potato meat casserole or seafood paella. We present some interesting recipes:

Potato casserole. Slice onion(1 piece) and champignons (100 g) finely, sauté in a frying pan in a small amount of melted butter for 2-3 minutes. Add to pan Ground beef(700 g), diced carrots (2 pieces), canned peas(100 g) and corn (100 g), tomato paste (1 tbsp). Add salt, pepper, and simmer until the meat is cooked. Boil potatoes (10 pieces), drain the broth, add milk (100 ml), sour cream (100 g), butter(100 g), salt and pepper to taste, puree. In a baking dish, first add a layer of potatoes, then minced meat with vegetables, then potatoes again. Bake at 180°C for 30-40 minutes. Serve with greens.
Vegetable stew. Carrots (5 pieces), onions (3 pieces), bell peppers (2 pieces), celery (2 stalks) cut into cubes. Cauliflower(1 piece) disassemble into inflorescences, cut into thin strips. Cut chicken fillet (500 g) into cubes. Preheat vegetable oil(2 tbsp), fry the chicken first, then every 3-5 minutes add carrots, onions, peppers, and celery. Simmer together for 10-15 minutes. Add cabbage, simmer for another 5 minutes. Add canned corn (300 g), peas (300 g), sour cream (to taste), close the lid, and leave to cook over low heat for another 10-15 minutes.
Spicy Mexican beef. Fry ground beef (500 g) for 5 minutes. Add finely chopped onion (1 piece), garlic (4 cloves), canned chili (120 g), diced bell pepper(1 piece), canned beans (500 g), corn (300 g), simmer for 10-15 minutes. Add spices - chili (6 tsp), cumin (2 tsp), marjoram (1 tsp), mashed canned tomatoes (800 g) along with juice. Salt, pepper and simmer for about half an hour. Remove from heat, add grated cheese (150 g), parsley to taste and serve.
Paella with shrimp. Cut sweet pepper into strips (1 piece), onion (1 piece) into slices, garlic (4 cloves) into thin slices. Tomatoes (3 pieces), remove skin and seeds and cut into cubes. Fry onion, garlic, pepper in olive oil (2 tbsp) for about 5 minutes, then add basmati rice (300 g), tomatoes, salt, pepper and pour in chicken broth (1 l) - you can replace it with water. Bring the broth to a boil, reduce heat and simmer with the lid open for about 15 minutes. Add separately boiled shrimp (400 g), canned corn (200 g), parsley and lemon juice to taste. Stir, close the lid, simmer for another 3-5 minutes and serve.

Cornmeal desserts

Making your own corn flour at home is more difficult than, say, almond or rice flour. The fact is that the grain in this case is very hard and a regular coffee grinder “does not take it.” It is much easier to buy ready-made flour in the supermarket, especially since today such flour is not at all uncommon.

Here's what you can cook from it:

. Place corn flour (320 g), sugar (150 g), vanilla sugar (2 tsp) into a saucepan, add milk (400 ml), vegetable oil (150 ml), and a pinch of salt. Mix the ingredients well, put the saucepan on the fire, bring to a boil, then reduce the heat and cook the mixture until thickened, stirring constantly - it is best to stir with a whisk clockwise. The consistency should be like semolina porridge; after passing it through the mixture with a whisk, neat marks should remain on it for a short time. It will take approximately 5-10 minutes to bring the mass to this consistency. Remove the mixture from the heat, add eggs (3 pieces) one at a time, after each whisk the mixture until there are no lumps or unevenness. Add, loosen, mix well, transfer the mixture into the mold. Bake for about 40 minutes at 180°C.
Coconut cookies. Beat the whites (3 pieces) into a stiff foam, add sugar (300 g) and lemon zest (1 tsp), beat again - the sugar should completely dissolve. Transfer the mixture to a large bowl, add corn flour (2 tbsp) - it must first be sifted, coconut flakes (280 g), mix well. Form cookie balls, slightly flatten them with a spatula and bake on parchment for 10-15 minutes.
Corn pancakes. Grind hazelnuts (1/2 cup) in a coffee grinder. It is advisable to first peel it; to do this, pour boiling water over the nuts for 10-15 minutes, then it will be easily removed, after which you will also need to dry the nuts, otherwise you will not be able to grind them. Mix hazelnut flour with corn flour (1 cup) and wheat flour (1/4 cup), also add baking powder (1 tsp) and salt (1/2 tsp). Add separately beaten eggs (2 pieces), milk (1 glass), softened butter (3 tablespoons) into the mixture. Beat the mixture well until smooth and bake pancakes as usual.

You can make your own corn syrup, but it will be far from industrial, since industrial technology simply cannot be done at home.

However, if you still want to make something similar, follow this recipe for making corn syrup:

Peel fresh cobs (4 pieces), cut each into 3 parts.
Fill the cobs with water (1.2 l) and cook.
Drain the resulting broth and mix with regular (960 g) and brown sugar (1 tbsp), as well as salt (2 tsp) and vanilla extract (1 tbsp).
Boil the syrup to the “soft ball” stage. To test for doneness, place a drop of syrup in cold water, collect it with your hands, if it hardens into a soft ball, the syrup is ready.

This syrup can be used for a variety of purposes: added to porridge, poured over pancakes, used as a sugar substitute in tea, etc. You just need to understand that this product is unlikely to have more benefits than regular sugar.

Corn is a practical crop; it is used not only for food purposes. Certain parts of the plant are used to make glue, plaster, artificial fiber, rubber substitute, water filters, plastic, etc.

In any cob you will find an even number of rows of grains.

In Ukraine, one of the main crop export countries, a maze park opened in 2016. Its length is 6 km, and its area is 40,000 m2.

Before people thought of eating popcorn, it was used for the same purposes that Styrofoam is used for today.

In the culture of the ancient Mayans, there was a god of corn - Ah Mun, this civilization believed that the plant was sent to them by heaven as a blessing.

There are over 1000 varieties of corn! It is noteworthy that there are even multi-colored varieties, that is, grains of different shades can be found simultaneously on the cob.

The plant is grown on all continents except Antarctica, which is understandable - the crop is unpretentious, cheap to cultivate, and its range of applications is incredibly wide.

Most sweet grains are eaten in Mexico: one person per year consumes about 90 kg of juicy grains.

Watch a video about the properties of corn:

Corn is a valuable crop for the world; it is healthy, tasty, and nutritious. The grains of the plant are eaten fresh, boiled, canned, in pure form or as an ingredient in soups, salads, and main dishes. The grains are also ground into flour, and corn sticks, chips, and various desserts are made from it. From corn grits you can cook a wonderful porridge and pour it, again, with corn syrup. The plant is also used in other areas of industry, not only food; its range of applications is truly enormous.

The widespread use of corn in production is facilitated by the high chemical and technological quality indicators of its grain. Corn grain contains carbohydrates, proteins, fats, mineral salts and vitamins. Moreover, the content of carbohydrates, proteins and fats amounts to up to 95% of the dry matter of the grain and depends on the variety.

Corn grain at 13% humidity contains (in%): protein - up to 10, BEV - 69, fiber - 2, fat - up to 4.5, ash -1.5.

Protein (6-12%) of corn consists of water-, salt-, alcohol- and alkali-soluble groups, unequal in physiological and biological properties. It is represented by two groups: protoplasmic protein and storage protein. Protoplasmic protein is heterogeneous, well balanced in all amino acids. Storage protein is represented by a relatively small number of components and usually has a specific amino acid composition. It predominates over protoplasmic and has a significant effect on the amino acid composition of the total protein.

It surpasses almost all grain crops in terms of fat content. Fats accumulate mainly in the germ of the corn grain, where they account for about 35-40%, while the endosperm contains only 0.6-0.7%. They are represented by a mixture of triglycerides and some free fatty acids. Of these, 34-60% ( most of) falls on linoleic acid- one of the essential elements in human nutrition. Oleic, palmitic, stearic, and peanut acids are contained in smaller quantities. Corn oil contains substances that give it good taste and aromaticity. In addition to fats, grains contain a lot of sugars. Sugars in corn grain average about 2%. Monosaccharides (glucose, fructose) are the main substances of carbohydrate metabolism.

Almost all the starch (98%) and the predominant part of the proteins (75%) of the corn grain are found in the endosperm.

Fiber (cellulose) is the most immobile monosaccharide; it is the skeletal material of the corn plant and is difficult to digest by animals. Depending on environmental conditions, the fiber content changes dramatically. Corn grain, especially in the phase of milky-waxy ripeness, contains a relatively large amount of various vitamins.

Yellow-grain varieties have more vitamin A and provitamin A. In white-grain varieties, the vitamin A content is reduced to a minimum. Corn grain also accumulates vitamins B 1 (thiamine) and E, B 2 (riboflavin), B 6 (pyridoxine), PP (nicotinic acid).

Corn grain contains approximately 1.3% of various minerals, of which phosphorus and potassium predominate, with significant amounts of sodium, chlorine and iron. More than 75% of mineral salts are concentrated in the corn germ, and the rest is in the glassy part of the endosperm.

The calorie content of corn grain is higher than that of other forage crops. One kilogram of its grain provides 3290 calories, while 1 kg of oats provides only 2160 calories. A kilogram of corn grain at a moisture content of 13% is equal to 1.34 kg unit. This means that 100 kg of its grain in terms of feed values replaces 130-140 kg of oats and 110-120 kg of barley.

Corn grain is also distinguished by its taste, so it is readily eaten by all types of livestock and birds. The green mass of corn contains on average (in%): crude protein - 1.5-2.7, fat - 0.6-0.8, BEV - 9-12, ash - 1.3-1.9, and fiber - 5-6. In addition, the green mass of corn is very rich in carotene, from which vitamin A, which is most valuable for the growth of the body, is synthesized.

The fact that corn contains a large amount of nutrients can be seen from the data in Table 4.

Table 4. Chemical composition of corn feeds

Corn is superior to others feed crops and by nutrient digestibility (Table 5).

Table 5. Nutrient digestibility of corn.

An important feature of this crop is also that its protein contains a group of essential amino acids in approximately the same quantities as other grain concentrates - oats and barley.

Thus, 1 kg of corn feed contains (in mg): lysine - 1.01, tryptophan - 2.05, tyrosine - 4.99, cysteine - 1.29, arginine - 4.6, histidine - 3.01.

Due to its high nutritional properties, significantly less corn feed is required per feed unit than other feeds. So, for one feed unit, corn feed is required (in kg): grain - 08, silage - 4.76, straw - 3.33.