Useful properties of corn. Vitamins and minerals contained in corn. The benefits of corn for the pancreas, cardiovascular system, liver and kidneys.
One of the most favorite cereal crops, corn, has a noticeable positive effect on the work of the entire body. At the same time, corn may be contraindicated in some diseases and conditions.The sacred grain of the Incas
For centuries, many peoples worshiped corn. First of all, this applies to the Incas - ancient Indian tribes who considered corn sacred. Christopher Columbus, the first discoverer of America, was so interested in the mysterious culture that he took several cobs with him. Today, corn is considered one of the most popular crops. It is actively used as a food product, fodder, cosmetic product and even raw material for fuel.
Source of vitamins and minerals
The beneficial properties of corn have been known for a long time. The benefits of corn are primarily determined by its vitamin and mineral composition. It contains vitamins of groups B, E, H (biotin), as well as trace elements such as calcium, magnesium, phosphorus, potassium, sodium, iron, iodine and many others. Such a diverse composition of useful substances is rarely found anywhere.
You will be surprised, but corn contains a small amount of gold, which is involved in hormonal processes and also has a positive effect on the work of the immune system.Benefits for intestines and liver
Corn has a beneficial effect on the work of the intestines and helps to cope with constipation. People suffering from liver diseases will also experience significant relief from regular consumption of corn, which has a pronounced choleretic effect.
Boiled corn stigmas significantly ease the course of various types of hepatitis, diseases of the gall bladder and bile ducts.Health of the pancreas, kidneys and heart
Few people know that young corn contributes to the gentle dissolution of kidney stones. A decoction of young corn helps to cope with diseases of the pancreas, and if you drink such a decoction regularly, 1 glass per day, you can normalize metabolic processes in the body.
Useful components contained in corn contribute to the strengthening of the heart and blood vessels, and also significantly relieve attacks that occur in gout and nephritis.
As you know, there is absolutely nothing useful, and corn is no exception here. Yes, the use of corn can harm your body with thrombosis, increased blood coagulation, thrombophlebitis. In addition, doctors do not recommend eating corn for people with reduced body weight, as well as during exacerbations of diseases of the gastrointestinal tract.
Before trying the taste of juicy and beautiful corn, you need to learn how to cook it deliciously. Our recipes will help you do it.Corn porridge with dhi butter
Put corn in boiling water for 15 minutes, boil it. At the rate of 2-3 pieces per portion. We cool the corn. Cut the grains with a sharp knife. After that, put the grains in a blender, add salt and blend until smooth. Pour the resulting mixture into a saucepan and heat so that the grated parmesan melts. The porridge is ready, put a piece of dhi butter in the porridge before serving. Porridge is great for breakfast.Jamaican corn and spicy pea soup
Heat olive oil in a large saucepan, add finely chopped onion and chopped garlic and cook until soft for 10 minutes. Increase the heat, add cayenne pepper and cook for another 2 minutes. Add washed peas and broth. Bring to a boil, reduce heat and cook for 30 minutes.
Add coconut milk, a whole chili, a sprig of thyme, a potato cut into small cubes, a peeled and diced pumpkin, and a corn cob thinly cut into circles. Add salt and boil for 10-15 minutes. Add frozen corn and red pepper cut into small cubes. Boil for another 3 minutes.
Remove the chilies, corn chunks, and thyme from the pan. Cool and pour half into a blender, then grind until smooth, pour back into the pot with the remaining soup. Return to the pot with the remaining soup. Return the thyme and corn to the pan and mix everything thoroughly. Reheat slightly and you can serve.Corn baked in foil on the grill
We spread the coals on the grill. Mix butter with lime juice and salt. The more fragrant the butter, the more piquant the corn you will get. We coat each cob well with the oil mixture, wrap it in foil. We put corn in foil in the prepared coals and bake for about 30 minutes. Sprinkle the finished corn with chopped parsley and serve.