Corn is rich in fiber and plant
compounds that may aid digestive and eye health. Yet, it's high in starch, can
spike blood sugar, and may prevent weight loss when consumed in excess. The
safety of genetically modified corn may also be a concern. Still, in moderation,
corn can be part of a healthy diet.
Corn is a nutritious food with multiple
identities. Botanically, it's a fruit consumed as both a vegetable and a
grain.
Corn contains natural
carbohydrates which are broken down into simple sugars during digestion. Sugars
from food are absorbed into your bloodstream and can raise your blood sugar
levels. Every person will have a unique glycemic response to corn. Some people
may experience higher blood glucose levels and others may not.
Corn, Zea mays, belongs to the
Poaceae family, and while eaten sometimes as a vegetable and sometimes as a
grain, it is classified by botanists as a fruit, as are tomatoes, green
peppers, cucumbers, zucchini, and other squashes.
Sweet corn is a variety of maize
with a high sugar content and it is prepared for consumption as a vegetable.
Corn is a starchy vegetable, like
potatoes and peas. That means it has sugar and carbohydrates that can raise
your blood sugar levels. It can still be a healthy part of your diet if
you don't overdo it. If you have diabetes, you don't necessarily need to avoid
corn but watch your portion sizes.
As corn kernels dry the sugar in
them converts to starch; harvesting the sweet corn at an early stage in
maturation allows higher contents of sugars to remain in the grain making the
corn sweet. Sweetness in corn is a naturally occurring recessive gene that
humans have been enjoying since the Native Americans.
This Navratri for one day, try sweet corn sundal in the nine days of festivity. Get the recipe here: https://premasculinary.com/2021/10/sweet-corn-sundal-navratri-day-1-naivedayam-no-onion-no-garlic-recipe.html
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