Corn is one of those products that began its journey through Europe thanks to Columbus. The "golden time" of this cob began in the XIV century, but in Latin and Central America, it has been going on for millennia. Corn was the main product of the Indians, and even today the inhabitants of South American countries prefer oil to corn oil - because, "native".
The Indians even have their own, crown, festive, corn dish - they use corn leaves to cook the same "our" cabbage rolls. By the way, it will not be difficult for us to experience this Indian tradition in our kitchen. But first of all, so that the conscience during the preparation of the dish was clean, we just have to know the calorie content of the boiled corn. After all, if it is very high for a slimming Europe, we, taking an example from the Indians, will really confine ourselves to the leaves of the ears.
How many calories in boiled corn and what is its composition?
Let's start with the most exciting question - which corn is "correct", white or yellow. We know that the cobs differ in color, and white is also sweeter, at this point most of the market traders shout "white, sweet!". White corn on the "homeland" is called - blanca, yellow - amarilla, in Latin America everyone will surely answer you - want sweet, take blanca, want unsweetened, "dining room" - amarilla. And yellow is more expensive than white and find it much more difficult.
All this - flavoring subtleties, but after all the cobs do differ in composition:
- proteins - amarilla 3.41 g, blanca 3.32 g;
- fats - amarilla 1.5 g, blanca 1.28 g;
- carbohydrates - amarilla 20.98 g, blanca 22.41 g;
- food fibers - amarilla 2,4 g, blanca 2,8 g.
Ultimately, all this is reflected in the energy value as follows:
- caloric content of yellow corn boiled in the cob - 96 kcal;
- calories in white boiled corn - 108 kcal.
Agree, if you sit on a diet and consider even the energy value of "air and water", plus or minus 12 kcal per 100 g, and 120 kg - a big difference.
In addition to calories in boiled corn, you may also be interested in its composition, which, in truth, is very impressive:
- vitamin A and beta-carotene (in yellow more);
- B1, B2, B4, B5, B6, B9 - incidentally, according to statistics, a low rate of cardiovascular diseases among Romanians, is due to the very high consumption of corn porridge - "mamalygi", or rather, contained in her vitamins of group B;
- vitamins C and H;
- and also - magnesium , sodium, potassium, phosphorus, iron, zinc, copper.
Based on all the parameters of the composition, we can easily conclude that to whom corn is absolutely necessary:
- People with frequent constipation, liver disease and gastrointestinal tract - due to the high fiber content, the problem with constipation quickly falls into the category of an unpleasant past. The liver, thanks to the choline in the corn, gets a faithful helper-cleaner from cholesterol. With a problem gastrointestinal tract it is useful to eat puree from boiled corn kernels, which is even shown in gastritis, cholelithiasis.
- Corn settles affairs with vessels, thereby, it is useful to all cores - the main element determining their symbiosis is nicotinic acid.
- Corn has a diuretic effect, thereby automatically becoming a preventative against gout and jade.
Boiled corn in the diet
For some time it was believed that the boiled corn in the diet is strictly contraindicated - they say, a lot of starch, and that is, carbohydrates. It is really a high-carbohydrate product. But ... Choline, which we already mentioned (or, vitamin B4), does not allow your body to accumulate excess fat. This substance contributes to the most fruitful utilization of energy, that is, everything eaten will go into action, and not in the depot.
That is why, corn can help in literate weight loss (that is, it will support the ingenious formula - balanced nutrition + sport = weight loss). But to overeat it, too, is not worth it, because it helps to increase blood coagulability, which is not useful for everyone.