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Benefits and Harm of Boiled Corn

Corn has been for many years considered a very useful and tasty product, from which you can cook a very, very large number of delicious and healthy dishes. For example, even in some nations of the world, corn is equated with a sacred product. The spread of the corn began from America, and since that time, it is very popular all over the world. Therefore, consider the corn closer, and find out what the benefits of cooked corn are. 



Composition and Use of Corn 

As for the chemical composition, it is quite rich in the corn. So, the corn contains a lot of disaccharides, unsaturated fatty acids, water and ash. In addition, the corn contains a lot of starch. The vitamins in the corn are also present, in particular, vitamins B9, E and vitamin PP. There are and the micro-elements: 

- zinc and manganese;  
- potassium and fluorine;  
- potassium and magnesium;  
- phosphorus and cobalt.  

The corn is very active biologically. It contains fats, proteins and carbohydrates, and the caloric content of boiled corn reaches 123 kcal. What can we say about the beneficial properties of corn?  So, thanks to the high content of nutrients, the corn has a mass of useful properties. It is characterized by an anti-stress effect on the organism and a positive effect on the nervous system. Also, it has a significant effect on the heart's work and on the intensive production of red blood cells in the blood. To ensure daily vitamins it is enough to consume five-seven ounce of the boiled corn. 

The boiled corn is used in a number of cases. For example, the corn cobs which, as a rule, are served together with salt are popular very much. And the canned corn is very useful.  Such a product has a positive effect if it is made of the cobs of milky wax ripeness. In addition, the edible oil is made from corn embryos, which is used as a thickener for the raw materials; and the corn syrup, which is obtained from the corn starch, is used as a sweetener for a jam and other delicious confectionery products. The benefit of the corn is also that it has a positive effect on the blood coagulability, and increases the level of platelets in the blood. By the way, this is achieved not at the expense of the corn kernels, but at the expense of the corn stigmas − that is, as they are called in the people, "corn's hair". Therefore, you do not need to discard these "hair" in vain because of them you can also prepare a useful product. For example, it will be useful for the diabetics and people suffering from hypertension. By the way, to prepare a decoction from such stigmas is simple enough: for this you need a glass of boiling water and three tablespoons of the stigmas pour in and insist twenty minutes. You need to take it for three weeks − a quarter of cup, about four times a day. 

In the cosmetology, the corn also plays an important role. Here, as a means to get rid of black points, the corn flour is used. For this, just mix two tablespoons of the cornmeal and stir with a hen egg white and then apply the mixture on the face for up to twenty minutes.

The benefit of boiled corn is also very unusual, as it is useful in the diseases of liver and heart, with the kidney failure. In addition, this corn helps prevent constipation, greatly facilitates bouts of the gout and the jade. The highest benefit of the corn is achieved by preparing it on the steam. During a simple boiling of the corn that is, in water, the corn loses a lot of useful substances that get out, in fact, into the water. Therefore, it is advisable to cook the corn on a steam or in a water bath. In order to weld a young corn, it is enough to hold it under the influence of steam for fifteen-twenty minutes. If you are dealing with the old corn, it should be cooked much longer − about two hours.  And, in that case, do not put salt into the water because it will push out the useful substances from the corn, drain it and make it solid. 

Few Words about Dangers of Corn 


The benefits of boiled corn are certainly good, of course. However, very few people suspect about the harm, or rather the contraindications of the corn. So, it is not worth to eat it for those who have the thromboses or elevated coagulability. Also, it is contraindicated in a disease such as thrombophlebitis. In addition, the corn is not desirable for those who has a reduced appetite and a low body weight. Thus, during the exacerbation of the gastric diseases, or diseases of the gastrointestinal tract, using of the corn may negatively respond to the state of health and sensations that can be experienced at the same time. 

So, in addition to the fact that the corn can be useful, it still has some contraindications with which you are now familiarized and aware.
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