Nutrients, Calories, Benefits of Corn, High-lysine

Published on: 01/06/2022

Calories in Corn, High-lysine

Corn, High-lysine contains 314 kCal calories per 100g serving. The reference value of daily consumption of Corn, High-lysine for adults is 314 kCal.

The following foods have approximately equal amount of calories:

Mutton, fillet, New Zealand, frozen, meat and fat, roasted over an open fire (315kCal)
Mutton, loin, roasted over an open fire (316kCal)
Tea, instant, unsweetened, powder, decaffeinated (315kCal)
Tea, instant, unsweetened, powder (315kCal)
Beef, back, thick edge (ribs 6-9) (316kCal)
High-quality beef, ribs, thick and thin edges (ribs 6-12), meat with fat removed to the level of 1/8 ", fried (315kCal)
High-quality beef, tenderloin, meat with fat removed to the level of 1/8 ", fried (316kCal)
Selected beef, ribs, thin edge (ribs 10-12), meat with fat removed to level 0 ", fried (312kCal)
Selected beef, minced meat, meat with fat removed to the level of 1/8 ", roasted (313kCal)
Corn molasses (316kCal)

Carbohydrates in Corn, High-lysine

Corn, High-lysine have 55.33 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Corn, High-lysine for adults is 55.33 g. 55.33 g of carbohydrates are equal to 221.32 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Corn, High-lysine

Corn, High-lysine contains 11.2 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Corn, High-lysine

Corn, High-lysine contains 4.8 g fats per 100g serving. 4.8 g of fats are equal to 38.4 calories (kCal).

Vitamins and other nutrients in Corn, High-lysine

Nutrient	Content	Reference
Calories	314kCal	314kCal
Proteins	11.2g	11g
Fats	4.8g	5g
Carbohydrates	55.33g	55g
Dietary fiber	2.1g	2g
Water	14g	14g
Ash	1.4g	1g
Vitamin A, RE	35mcg	35mcg
beta Carotene	0.21mg	0mg
Vitamin B1, thiamine	0.38mg	0mg
Vitamin B2, riboflavin	0.14mg	0mg
Vitamin B4, choline	71mg	71mg
Vitamin B5, pantothenic	0.6mg	1mg
Vitamin B6, pyridoxine	0.48mg	0mg
Vitamin B9, folate	26mcg	26mcg
Vitamin E, alpha tocopherol, TE	5.5mg	6mg
Vitamin H, biotin	21mcg	21mcg
Vitamin PP, NE	3.2mg	3mg
Niacin	2.1mg	2mg
Potassium, K	360mg	360mg
Calcium, Ca	44mg	44mg
Silicon, Si	60mg	60mg
Magnesium, Mg	180mg	180mg
Sodium, Na	20mg	20mg
Sera, S	114mg	114mg
Phosphorus, P	320mg	320mg
Chlorine, Cl	54mg	54mg
Aluminum, Al	440mcg	440mcg
Bohr, B	270mcg	270mcg
Vanadium, V	93mcg	93mcg
Iron, Fe	5mg	5mg
Iodine, I	5.2mcg	5mcg
Cobalt, Co	5.3mcg	5mcg
Manganese, Mn	1.09mg	1mg
Copper, Cu	290mcg	290mcg
Molybdenum, Mo.	28.4mcg	28mcg
Nickel, Ni	83.8mcg	84mcg
Tin, Sn	28.9mcg	29mcg
Selenium, Se	30mcg	30mcg
Titan, Ti	27.9mcg	28mcg
Fluorine, F	64mcg	64mcg
Chrome, Cr	8mcg	8mcg
Zinc, Zn	1.73mg	2mg
Starch and dextrins	53.9g	54g
Mono- and disaccharides (sugars)	1.43g	1g
Saturated fatty acids	0.64g	1g
Omega-3 fatty acids	0.1g	0g
Omega-6 fatty acids	2.24g	2g

Nutrition Facts About Corn, High-lysine

How To Cook Couscous Salad With Corn, Olives And Parsley - Recipe

Required products :

120 grams of couscous
200 milliliters of broth
100 grams of milk corn
15 green olives
1 lemon
1 sweet pepper
1 clove garlic
4 feathers green onions
1 bunch parsley
4 tablespoons olive oil
black pepper and salt

Method of preparation :

Randomly chop the peppers and garlic.

Heat 1 tablespoon of olive oil and fry the peppers in it together with the milk corn kernels until soft.

Then add the garlic and a few minutes later the couscous. Stir the mixture for about 2 minutes and add the green onions. Pour the hot or boiling broth, close the pan with a lid for 3-5 minutes.

Stir several times during this time so that the couscous does not stick together.

Chop the green olives and parsley, grate the lemon zest.

Sprinkle the salad with these products, season with the remaining olive oil, pour a spoonful of freshly squeezed citrus juice and stir.

If you use canned corn, add it at the end, draining the liquid.

Garnish with cheese (feta, white brine or goat).

Enjoy your meal!

Caribbean salad with couscous and mango
Couscous salad and meatballs
Couscous in fresh milk with fruit, honey and cinnamon
Stuffed tomatoes with mozzarella and couscous

How To Cook Couscous With Corn, Olives And Garlic - Recipe

Required products :

120 grams of couscous
200 milliliters of broth of your choice
100 grams of canned corn
15 olives
1 lemon
1 red sweet pepper
1 clove garlic
4 feathers green onion
1 bunch parsley
4 tablespoons olive oil
black pepper and salt to taste

Method of preparation :

Cut the pepper and garlic into small pieces, green onions - randomly.

Heat 1 tablespoon olive oil in a suitable pan and fry the peppers until soft. Then add the corn, garlic and stir.

A few minutes later add the couscous to the other products, stir. After 2 minutes, add the onion and pour the hot broth.

Close the pan with a lid and let the dish simmer for 3-5 minutes. Stir once so that the grains do not stick together.

Parsley and olives cut, grate the rind of 1 lemon.

Add them to the prepared couscous, which you season with the remaining olive oil (or use as you prefer).

Optionally put a spoonful of lemon juice or more, salt and ground black pepper. Stir and serve with a piece of butter.

Enjoy your meal!

Garnish with couscous with garlic, onion and butter
Caribbean salad with couscous and mango
Couscous in fresh milk with fruit, honey and cinnamon
Couscous salad and meatballs

How To Cook Chicken Legs With Corn, Rice And Carrots - Recipe

Required products :

250-300 grams of long grain rice
2 carrots
6-8 chicken legs (bottom)
300-400 grams of canned corn
a few cloves of garlic
500-700 milliliters of water or chicken broth
salt and ground black pepper to taste
oil

Method of preparation :

Peel the carrots and garlic cloves, grate the carrots with a coarse grater and chop the garlic.
Fry them together in hot oil.

Pour a little fat into a pan and pour the rice into it. Add the fried vegetables and the corn from which you previously drained the liquid. Mix everything thoroughly and season to taste. Pour in the water and stir again.

Arrange the chicken legs on top, cover the dish with foil and bake the dish in an oven preheated to 200 degrees for about 45 minutes.

Enjoy your meal!

Homemade chicken sausage with garlic and gelatin
Chicken jelly with ham and vegetables
Stuffed avocado with chicken and lime
Pasta with marinated chicken legs and baked cheese