Useful properties of boiled corn: let's talk about valuable cereals

On the territory of the Russian Federation, corn appeared in the 17th century - through the south of Ukraine, the Caucasus and Crimea. But at first this crop was not as popular as it is now, and the authorities had to issue a decree on the free distribution of seeds for its cultivation. Huge boilers were installed everywhere, where the cobs were boiled and sold to the population for pennies. At the same time, the sellers told us what useful properties of cooked corn contribute to getting rid of various diseases.

In such an uncomplicated way, the authorities stimulated people to cultivate this delicious, satisfying and valuable culture. The new grass quickly gained popularity and fell in love with our compatriots. In addition, it is easily grown and desiccated. Nowadays, the useful properties of boiled corn are well studied and widely used for medical and culinary purposes. It contains an incredibly large list of microelements and essential vitamins for humans.

It should be noted that corn is one of the few cereals that do not undergo gene modification and do not absorb harmful substances. Even with heat treatment in the cob, all valuable substances remain. Of course, the calorie content of the boiled grains is not small - 338 kcal per 100 g. They not only can satisfy hunger, but still maintain health and prolong longevity. For example, in Abkhazia, corn is boiled for weight of gold . Useful properties are due to the high content of magnesium, which is actively involved in the digestive, cardiovascular and brain systems.

Multiple studies say that with the regular use of cooked grains, the risk of developing a heart attack and oncological processes is reduced. It is also known that boiled cobs have an anti-stress effect due to the presence of vitamin B. Daily eating one ears, you will improve the digestive system and intestinal motility. Useful properties of cooked corn will help reduce harmful cholesterol and stabilize the level of sugar in diabetics.

Despite the high caloric value, the plant is considered a dietary product. If, of course, do not exceed the daily rate and do not combine with other dishes. It was found that corn promotes normalization of metabolic processes, as a result of which the fat mass is actively burned. Just remember - this applies only to boiled cobs. In the canned product and popcorn, there is nothing useful for our body, except for carbohydrates and calories.

Useful properties of cooked corn are truly miraculous, they help us stay young and strengthen the heart muscle. Sweet grains fully saturate the body with minerals, improve memory, thinking, soothingly act on nerve endings, purify the gallbladder and liver. Boiled cobs, flavored with butter, have a beneficial effect on the vessels and help in the treatment of constipation. For the prevention of gastric diseases, experts recommend rubbing the grain in a puree.

In addition to the advantages of culture, there are some contraindications. For example, it should not be abused by people prone to thrombophlebitis, thrombosis and increased blood clotting. When peptic ulcer and duodenal ulcer is exacerbated, you should never eat corn.

You have fully received an answer to the question of whether cooked corn is useful, and now you know what valuable qualities it is endowed with. The product is prepared quickly enough - for half an hour, depending on ripeness. We recommend to buy young cobs, because they contain more useful substances. Delicate, sweet and fragrant product perfectly in harmony with fresh vegetables and greens - be healthy!