Few foods are as captivating as a roasted ear of corn. Tender, this cereal is very energetic and nutritious due to the carbohydrates and proteins it provides and positively influences our mood, concentration, memory and sleep thanks to its excellent contributions of vitamin B1 (it is one of the richest foods ), B3 and folic acid.
As it contains a lot of water, it is light (86 calories per 100 g compared to 365 for dry corn). It provides 16% carbohydrates compared to 67% of dry grains and is easy to digest.
Young corn preserves vitamin C: a 100 g serving can provide more than 10% of what is needed per day. It has 3% protein, compared to 9% for dry grain and is the only cereal that provides provitamin A. It also provides the antioxidant vitamin E.
However, one of the problems posed by corn is that its proteins are deficient in several amino acids, such as tryptophan and lysine, so to take better advantage of them it is advisable to combine the cereal with foods such as legumes.
In terms of minerals, corn provides abundant phosphorus, magnesium, and zinc, as well as some iron and manganese.
Health benefits of corn
The nutritional composition of corn justifies the positive effects attributed to it on the body.
Brain ally
A serving of 100 grams of cooked corn provides 24% of the daily needs for vitamin B1, 9% of B3 and almost 20% of folic acid, constituting an ally of various brain functions.
Vitamin B1, thiamine, in addition to participating in obtaining energy, is associated with a better functioning of memory, concentration and good mood and is very suitable for times when great intellectual efforts are made.
Inositol, a form of vitamin B3, not only helps metabolize carbohydrates, proteins and fats in corn, but is also very useful in periods of stress, as it promotes the proper functioning of the adrenal glands, also facilitating sleep .
IN GLUTEN-FREE ANTI-INFLAMMATORY DIETS
Corn flour is an essential source for people with digestive problems and for those intolerant and sensitive to gluten. With this flour you can make pasta, breads, cookies and other preparations.
PREVENTS CARDIOVASCULAR DISORDERS
Provides folic acid, which participates in the formation of red blood cells; in the prevention of cardiovascular diseases and in reducing the risk of fetal neural tube defects (spina bifida and anencephaly).
