The Nutritional Value of Corn

Corn can be classified as either a vegetable or a grain. Kernels of corn, on or off the cob, are vegetables. But popcorn and the processed corn used to make corn muffins and cereals are grains. Research shows that it has more health-promoting antioxidants than wheat, oats or rice. Corn is a good source of lutein and zeaxanthin, carotenoids that help protect vision. It’s also rich in fiber, vitamin C, thiamine and folate, and has a minimal affect on blood sugar.

Here are some possible benefits to eating corn:
*The high amount of fiber present in corn can help lower cholesterol levels and reduce the risk of colon cancer.
*Corn, if consumed in moderate quantities, has been seen to be beneficial for those suffering from diabetes.
*Those suffering from anemia have shown positive effects after consuming corns.
*Corn has been found to be helpful in treating kidney problems, including renal dysfunction.
*Regular consumption of corn, in moderate quantities, has been associated with better cardiovascular health.
*The beta-cryptoxanthin in corn makes it good for the health of the lungs and may even help prevent lung cancer.
*The insoluble fiber in corn makes it good for those suffering from common digestive ailments, like constipation and hemorrhoids.

So grab an ear, and try this easy way to prepare fresh delicious corn on the cob. Get fresh corn on the cob, toss the corn cob in the microwave, husk and all. For two ears, cook for three to four minutes. Remove with a pot holder and let them stand for five minutes before trying to peel away the silk and husk.

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