Madeline Adams
Corn is a popular side dish thanks to its sweet taste. But how healthy are the yellow cobs actually? A personal description.
Corn is one of the most important crops worldwide. In Europe, the yellow cobs are particularly associated with popcorn, polenta or cornflakes. Because corn does not contain gluten, it is also a suitable alternative in a gluten-free diet. But is corn really healthy?
The corn perennials grow on plants that can grow up to several meters high, depending on the variety. There are differences between the varieties: while some are intended for consumption, others are only suitable for animal feed. In Germany in particular, fodder maize is the primary crop. The significantly sweeter sweet corn, which usually comes from southern Europe or the USA, ends up on the plate. In Germany, the corn season runs from July to October.
Corn: healthy – but high in calories
Corn is not only delicious, but also a good contribution to a healthy diet: the cobs contain valuable minerals such as iron, calcium and potassium. Maize also scores with its vitamin content. Its components include vitamins A, B and C. Because corn does not contain gluten, it is also a good alternative to wheat flour when ground. People with celiac disease particularly benefit from this. However, there are quite a lot of calories in the grains compared to vegetables such as peppers or zucchini.
Nutritional table for corn (100 grams, raw)
- Calories: 90
- Carbohydrates: 15.7 grams
- Protein: 3.3 grams
- Fat: 12 grams
What should be considered when preparing corn?
Before cooking fresh corn, the leaves and corn cob are removed first. Then place the flasks in boiling water for 10 to 15 minutes. Be sure not to add salt while cooking, otherwise the corn won’t soften. If you plan to grill corn, you should parboil it and then grill it until it’s browned to the desired level. The preparation of processed corn products is usually described on the packaging or in the respective recipes.
How is corn stored?
Canned corn usually has a very long shelf life. The same is mostly true for processed corn products. It is best to store these in a dry and light-protected place. Fresh corn on the cob, on the other hand, should be used up as quickly as possible. They lose their aroma after only a few days in the fridge. Therefore, only buy fresh corn as needed – it is not only healthy, but also tasty.
