CORN
CORN
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Sweet corn is the product of a cross between varieties that have resulted in it being able to be eaten fresh, in corncobs. This variety of cereal is different from the one used in grain, normally intended for the production of popcorn. Sweet corn provides nutritional elements for health and offers numerous culinary possibilities. Sweet corn is currently available all year round on the market.
Origin
Corn is probably the oldest cereal cultivated in the American continent. It was already known by pre-Columbian civilizations. In the year 1494 the first seed was sown in Seville. Its cultivation spread to the rest of Europe in the mid-20th century. It is currently grown on all continents, but especially in the United States, Spain, France, Italy and Morocco.
Properties
Sweet corn provides high contents of vitamin B1, B2, B5, C and E. It is also a good source of fiber and stands out for its notable amount of magnesium, being an excellent food that promotes intestinal transit (eating 150 gr. is enough to satiate the appetite). In addition, it increases the rate of carbohydrates in the blood, and due to this, it does not favor the transformation of energy into fat.
Consumption
Sweet corn is an ideal food to eat both raw, boiled, grilled, or in the microwave. It also accompanies any vegetable salad and fish or meat dish.
Conservation
Sweet corn is preferably kept in the refrigerator inside a plastic bag.
Availability period
National International
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Varieties
Availability period
National International
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Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.