Corn - a cereal plant, distributed throughout the world, except Antarctica. It is grown for crop, livestock, food industry, its fruits are suitable for boiling. Boiled or canned grains are used to prepare first courses, salads, side dishes and appetizers.
In recent years, many people have begun to adhere to a balanced diet and refrain from foods that are high in carbohydrates and calories. The number of undesirable for eating vegetables, along with potatoes hit corn, due to the high starch content.
How high-calorie this product is and what its energy value should be understood.
The composition and beneficial properties of boiled corn
Corn is not only tasty, but also very useful, it is rich in vitamins and microelements, its grains saturate the body with unsaturated fatty acids and amino acids. In addition, it does not absorb harmful substances from the soil and is environmentally friendly. The composition of cooked grains include:
- starch - more than 70%;
- fatty oils - about 5%;
- proteins - about 10%;
- trace elements (magnesium, selenium, manganese, calcium, iron, zinc, phosphorus, potassium, sodium);
- vitamins A, E, PP, B1, B2, B4, B5, B6, B9, K, C;
- cellulose.
All these indicators are approximate and may vary depending on the plant variety.
Boiled corn is useful for enterocolitis, selenium, which is contained in it prevents fermentation in the intestine, normalizes its work, and also removes harmful substances and alcohol from the body. In addition, selenium in combination with vitamins A and E slows down the aging process and the development of cancer.
Boiled fruits are useful for jade, cholecystitis and liver diseases, boiled cob, generously oiled will help with constipation.
Due to the complex of vitamins of group B, the vegetable is useful for stress, depression and nervous fatigue, and glutamic acid, which is part of it, improves memory and has a beneficial effect on brain metabolism, improves its work.
Corn starch feeds nerve cells and is involved in the formation of muscle fibers, and the shell of its kernels is an excellent intestinal scrub.
Calorie Cooked Corn
Corn on the cob is a fairly high-calorie product, however, in the fight against obesity, it is not necessary to exclude it from the diet, as it very quickly nourishes the body and reduces appetite.
According to nutritionists, boiled grains contain 123 Kcal per 100 g of product. At the same time, the content of proteins, fats and carbohydrates is balanced in it, it is rich in microelements and fiber, and is able to remove excess cholesterol from the body.
This makes it a valuable product during the diet.
Boiled corn: what is the caloric value of one cob
To determine the number of calories in one cob, you need to determine its weight. The approximate weight of the fruit is medium size 300 g, the weight of the head of the head without grains is about one third of the total weight. It turns out that the caloric content of the fruit is approximately equal to the caloric content of 200 g of the product, that is, the cob of average size contains about 146 Kcal.
In order to find out the exact calorie content in one cob, you need to weigh it before use, and after eating, weigh the rest of the head and remove its weight from the original. The result is multiplied by 123.
Calorie cooked corn on the cob with salt
Many housewives add a variety of spices or additives to their taste and aroma during cooking. For those who want to lose weight, not all supplements are recommended, as this may affect the calorie content of the product.
Calorie canned corn
Sweet canned corn is a rather popular product, it is added to salads, snacks, soups and even desserts. It can serve as a good substitute for boiled corn, at a time of the year when fresh is not available.
In the process of conservation, it loses some of the nutrients, but it is a product with high nutritional value. Its energy value depends on the method of conservation and the variety of the plant; on average, it is approximately 120 Kcal per 100 g, which is not very different from the caloric content of boiled grains.
When buying canned product you need to pay attention to its shelf life and composition, the brine should contain only water, sugar and salt. The bank should be free of scuffs, dents and bulges.
How to cook corn
To make the dish tasty and nutritious, you need to be able to choose the right cob. It is best to buy fruits with leaves that protect the grain from damage and spoilage.
The leaves should be green - this indicates the freshness of the product, and the grains should be soft, milky-yellow and easily separated from the head. If the grains are hard, rich yellow, it means that the fruit is overripe, after cooking it will be hard and tasteless.
Before cooking the cobs, they can be soaked in water for 2 hours - this will help the grains to become softer. For cooking, choose a thick-walled, wide and deep pan so that the cobs fit completely and they do not have to break.
Spread leaves on the bottom of the pan, which have been removed from the cob, and peeled fruits are placed on the leaves. Leaves and corn stigmas (antennae) are also put on top of them, they will give the finished product aroma and a richer taste. The leaves of the fruit can not break off, and cook with them, but then it will not be very convenient to remove them hot.
After the cobs are laid they are poured with water, so that it covers them completely. Salt is not added, as it can make the grain hard and not so juicy. Young fruits are cooked for about 20 minutes, and overripe - up to 4 hours. During cooking, they are checked for readiness from time to time; if the seed is soft and sweet, then it is time to take it off the fire.
The most delicious product is hot, so they serve it to the table immediately after cooking. Fruits get out of the pan, let drain excess water.
If they were boiled unpeeled, the leaves with tendrils are removed and served on a plate with skewers.
Grains are optionally rubbed with salt and eaten, or they can be greased with butter or added spices.
Those cobs that are not served, leave to cool in a saucepan. If you get them out of the water, they will become wrinkled and unappetizing.
While the water is hot, they can remain in the pan for up to 4 hours. Then they can be stored in the refrigerator for no more than two days.
Harm and cautions
Despite the fact that corn is a useful and valuable product, in some cases, its use should be limited, and sometimes completely excluded.
In case of violations of blood coagulability, as well as liver diseases, boiled grains should not be consumed frequently, but canned and not eaten at all, as they may contain preservatives and nutritional supplements.
Corn is contraindicated for exacerbation of gastritis, peptic ulcer, obesity or vice versa, anorexia, as well as individual intolerance to the product.
And in addition - a short video about the benefits of boiled corn.
