Corn - Healthy Recipes And More

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Corn - Healthy Recipes And More
Corn - Healthy Recipes And More
Video: Corn - Healthy Recipes And More
Video: sweet corn soup recipe | स्वीट कॉर्न सूप रेसिपी | sweet corn veg soup | chinese sweet corn soup 2023, February
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Sweet corn

Its intense yellow and slightly sweet taste make it popular not only with children. The sweet corn is used as a vegetable side dish, especially when grilling, and all year round it also refines salads, stews and much more. The cobs of sweet corn are smaller than those of feed corn. Sweet corn has a significantly higher sugar content, which makes it taste better for human consumption. The grains are also more tender. Home-grown sweet corn is available from July to September…

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  • more on the subject
  • Botany
  • ingredients
  • Use and preparation
  • storage

Botany

The sweet corn (Zea mays convar. Saccharata) is a grain and belongs to the grass family (Gramineae). It emerged as a mutation from the fodder corn. Sweet corn is also known under the names of vegetable, edible or sweet corn as well as kukuruz and sugar grain. Sweet corn is best harvested when it is so-called milk ripe. When the grains are scratched, a milky juice emerges. You can tell that the sweet corn is ready for harvest by the browning of its "beard" (stylus threads).

Note Newer maize breeds produce black or red grains, but only some of them are suitable for consumption.

ingredients

Sweet corn provides vitamins, including those of the B group, vitamin C and folic acid. It also contains the minerals potassium, iron, magnesium and calcium. Corn kernels have a high content of high quality protein.

Sweet corn

ingredients

per 100 g edible

portion, raw

Sweet corn

ingredients

per 100 g edible

portion, raw

Energy (kcal) 86 Iron (mg) 0.5
Fat (g) 1.2 Vitamin A (µg) 12
Protein (g) 3 Vitamin B1 (mg) 0.15
Carbohydrates (g) 15.8 Vitamin B2 (mg) 0.12
Dietary fiber (g) 4th Niacin (mg) 1.7
Potassium (mg) 300 Vitamin B6 (mg) 0.2
Calcium (mg) 2 Vitamin C (mg) 12
Magnesium (mg) 27 Vitamin E (mg) 0.1
Pantothenic acid (µg) 890 Folic acid (µg) 43

Use and preparation

Sweet corn is eaten raw and cooked. In summer it is also popular to grill the corn on the cob. The corn tastes best when it has been freshly harvested, as the sugar it contains is broken down relatively quickly and the taste changes quickly. When cooking sweet corn, do not salt the cooking water, otherwise the grains will remain hard. Sweet corn is also available canned or in jars in grocery stores.

Sweet corn goes well with many other vegetables. Classic combinations in a salad or as a side vegetable are, for example, with peas, peppers and tomatoes. It goes perfectly with beans, such as in the popular dish “Chili con carne” from his home country of Mexico. This combination not only tastes very good, but also increases the protein quality of the dishes.

Note To keep the corn kernels intensely yellow when cooking, some lemon juice in the cooking water helps.

storage

Corn on the cob should be chilled quickly after shopping. They can be kept in the fridge's vegetable compartment for a maximum of three days. The best way to do this is to wrap the piston in a slightly damp cloth.

The corn is also suitable for freezing and can be stored for up to eight months. To do this, briefly blanch the grains beforehand. If corncobs are stored too warm, they lose up to half their sweetness within a day. A storage temperature between zero to five degrees Celsius is ideal.

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