Benefits Of Corn
June 26, 2008
Corn bran is a heart protector. One study at Illinois State University shows that men who ate a low-fat diet plus 20 grams (less than a teaspoon) of corn bran each day for six weeks had a 13 percent drop in triglycerides, blood fats that contribute to heart disease. Those who ate wheat bran showed no such change. The soluble fiber in corn binds with cholesterol in bile from the liver. It then passes from the body, taking the cholesterol with it.
Nutritional Value of Corn
Given below is the amount of nutrients in 100 gm of corn:
· Carbohydrates – 9 gm
· Calcium – 9 mg
· Dietary fiber – 2.7 gm
· Fat – 1.2 gm
· Folate – 46 ?g
· Iron – 0.5 mg
· Magnesium – 37 mg
· Niacin – 1.7 mg
· Phosphorus – 120 mg
· Potassium – 270 mg
· Protein – 3.2 gm
· Sugars – 3.2 gm
· Vitamin A – 10 ?g
· Vitamin B – 15 mg
· Vitamin C – 7 mg
· Energy – 90 kcal (360kJ)
The researchers purchased sweet corn and cooked the kernels in batches at 115 degrees Celsius (239 degrees Fahrenheit) for 10, 25 and 50 minutes. Liu says that the cooking increased the antioxidants in sweet corn by 22, 44 and 53 percent, respectively. The scientists measured the antioxidants’ ability to quench free radicals, which cause damage to the body from oxidation, increasing the risk of cancer and heart disease. Free radicals also have been linked to such aging-related diseases as cataracts and Alzheimer’s.
Corn bran is a heart protector, when eaten everyday it can lower cholesterol in the body. The soluble fiber in corn binds with cholesterol in bile from the liver. It then passes from the body taking the cholesterol with it.
There’s more to corn than medical benefits. Corn on the cob is a great seasonal treat. (White corn has more fiber than yellow.) When cutting it off the cob, try to get the whole kernel. Or cut the corn from the cob, and then run the back of the knife down the rows to get it all. Corn is helpful in kidney problems including renal dysfunction.
Eat everyday a soft and boiled corn. For other kidney problem; boil 4 tsp. of corn silk in 21/2 cups of water for 20 min. Strain and allow cooling. Drink ½ cup every 4 hours.
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