Useful information

Corn and corn oil

Vegetable sugar corn

The Russian name "corn" comes from the Spanish word cucurucho. The birthplace of corn is Mexico, where it symbolizes vitality.

And for the ancient Maya people, corn, or maize, was the object of mystical love. American Indians ate not only grains, but also panicles, and made soup from pollen. And our ancestors baked tortillas from corn and stuffed pies with corn pollen.

In the Caucasus, corn porridge, along with corn oil and suluguni cheese, is considered a proven cancer prevention tool.

True, the nutritional value and culinary advantages of corn grits are lower than those of other grits. In corn, there is practically no amino acid tryptophan, which is the basis of vitamin PP. Therefore, a monotonous diet of corn leads to a lack of vitamin PP. Nevertheless, scientists have noticed: where corn is a traditional and staple food in the form of cereals and bread, the number of diseases, especially cardiovascular diseases, is less than in areas where corn is not used for food at all. So, if we include corn in the diet from time to time, we get good prevention of cancer, cardiovascular diseases and slow down aging.

Corn is one of the richest natural sources of vitamin K, the need for which in humans is about 15 mg per day. Corn seeds contain starch, protein, corn oil, however, they do not have many different vitamins and minerals, but corn is considered one of the most delicious and affordable sources of selenium. And the fatty polyunsaturated acids, which are part of corn oil, regulate the metabolism of cholesterol in the blood and have a beneficial effect on the metabolism. Traditional healers treat lichens and eczema with the juice of corn kernels crushed by hot metal. Interestingly, corn is able to inhibit fermentation and putrefaction in the intestines.

This plant has long been used in folk medicine. Popular medicinal raw materials are bundles of long silky golden threads hanging from the cob. People call them "hair", but in fact they are columns with stigmas. Corn silk is harvested during the milky-wax maturity of the ears and air-dried. They are rich not only in vitamin K, but also in ascorbic acid, sterols, glycosides, alkaloids, essential and fatty oils and other compounds useful for our health.

Vegetable sugar corn

Even the ancient Incas considered corn silk to be magical. They were used as a diuretic, choleretic and hemostatic agent. And in Russia, as already mentioned, dry lichens, eczema and other skin diseases were treated with a dark brown resinous liquid, which was obtained by crushing grains in a hot frying pan.

Modern medicine has confirmed the high therapeutic effect of corn silk in the treatment of cholecystitis, hepatitis, cholangitis, since they increase the secretion of bile and accelerate blood clotting. They are used in the form of an extract, infusion or decoction, which is prepared as follows: 10 g of raw materials are boiled for 30 minutes. in 1.5 cups of water. Take 1-2 tablespoons 3-4 times a day.

Corn oil also has useful medicinal properties, the content of which in the embryo of the cob reaches 50%. This oil can lower blood cholesterol levels and can be used to prevent and treat arteriosclerosis.

Corn oil

If you are a fan of this healthy product, here are some corn recipes that you can use to diversify your menu.

Corn soup

Four ears of corn, 5-6 potatoes, 1 carrot, 3 glasses of milk, 2 tsp. sugar, 1 tbsp. l. butter, salt to taste.

Brown the carrot cubes in oil. Boil the corn, dry out the grains. Pour milk into the broth, add diced potatoes, carrots and cook for 10-15 minutes. Add corn kernels, salt, sugar.

With lime (can be with regular lemon) on the barbecue. Eight ears of corn, 2 limes, 1 tbsp. l.salt, 1/2 tbsp. l. cayenne pepper, 6 tbsp. l. walnut oil, 3 tbsp. l. chopped walnuts, 1 tbsp. l. lemon juice, 3 tbsp. l. chopped basil.

Peel the corn while retaining the leaves. Cut the limes into wedges and rub each wedge on the cob of corn. Cover corn with leaves and barbecue for 10 minutes, turning. Combine salt and cayenne pepper and sprinkle over the corn. Cook on the barbecue or grill for 2-3 minutes. Serve with lime wedges or walnut seasoning: combine walnut oil, chopped walnuts, lemon juice and basil.

Mexican beans

For 6-8 servings - 500 g ground beef, 1 onion, 3-4 cloves of garlic, 1 green or red bell pepper, 120 g canned green chili peppers, 50 g canned red beans, 320 g canned corn, 6 tsp ... chili powder, 2 tsp ground cumin, 1 tsp. dried marjoram, 800 g of canned peeled tomatoes, salt and freshly ground black pepper, 120 g of cheese, parsley.

Fry minced beef, stirring occasionally, for 5–6 minutes. Add finely chopped onions, garlic, diced bell peppers, chili, beans, corn and bring to a boil. Pour in chili powder, caraway seeds, marjoram and tomatoes with juice. Crush the tomatoes. Sprinkle with salt and pepper, reduce heat and simmer, covered, for 20-30 minutes. until slightly thickened. Remove from heat, sprinkle with finely chopped parsley and grated cheese.

Cooking recipes with corn:

  • Mexican pork in pumpkin
  • Corn bread
  • Cornmeal pancakes with corn kernels
  • Corn tortillas with sesame seeds and poppy seeds
  • Chvishtari
  • Transcarpathian corn pie
  • Wotou - Chinese corn dumplings
  • Mchadi

"Ural gardener", No. 44, 2019

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