Caloric content of boiled corn on the cob: benefit and harm, composition

Corn is a tall annual herbaceous plant that can reach a height of three meters or more. Corn has a well-developed root system, its fruits, consumed by man in food, called corn ears. Each ear has a length of 50 cm, a diameter of 10 cm and a weight of 50 g to 0.5 kg.

For the first Time corn began to be grown in the territory of modern Mexico, and after the discovery of these territories Columbus product started traveling all over the world. At the moment, boiled corn is considered quite popular and valuable product that has a huge amount of useful vitamins, minerals and enzymes in the composition. Nutritionists say that the caloric content of boiled corn, as well as its undoubted benefits and value for the human body allow the use of grains in some diets.

Corn caloric Content boiled

The caloric Content of corn is represented by a considerable figure – 123 kcal per 100 g, but it is absolutely not necessary to exclude the product from the diet when losing weight. Boiled grains quench your appetite for a long time, because they contain a significant amount of fiber in the composition.

If you calculate the approximate caloric content of one corn cob, will be about 246 kcal. However, this figure varies depending on the original weight of the product. The cob with medium-sized grains has a mass of about 300 g. The head itself is not used for food, so its weight should be taken away (about a third part). That is, the caloric content should be calculated for 200 g of boiled corn. It turns out approximately 246 calories.

Note! The use of corn is usually accompanied by salting. Salt at weight loss within reasonable limits can be used. It does not add calories to the product, so it is not taken into account when calculating the total caloric content. The use of other spices in the cooking process nutritionists recommend to limit.

Composition boiled corn

The Rich composition of corn explains its benefits and value for the human body. In addition to water and fiber (dietary fiber), the composition of the cooked product are the following substances:

  • vitamins – retinol, b-series vitamins, ascorbic acid, vitamin K;
  • macro-and microelements – zinc, phosphorus, magnesium, potassium, calcium, manganese, selenium and copper;
  • saturated acids;
  • ash.

All of the above substances are considered essential and vital for the human body. The use of b vitamins ensures proper functioning of the nervous system and promotes weight loss, ascorbic acid is necessary to protect and strengthen the walls of blood vessels. Retinol has a positive effect on the work of the visual the analyzer, and vitamin K is important for the adequate functioning of the blood system.

Substances from the list of macro-and microelements are actively involved in all metabolic processes of the body, the heart cells, brain, gastrointestinal tract, excretory system.

Useful properties

Boiled corn is good because even after heat treatment its grains preserve all their useful properties. This can not be said about any another cereal. Regular use of the product allows you to maintain the activity of metabolic processes, to bring "bad" cholesterol.

Corn kernels can support memory, attention and other brain functions, keep blood pressure within normal limits, promote the functioning of the heart muscle. Diseases of the liver and respiratory system, as well as atherosclerosis are not contraindications to the inclusion of boiled corn in the individual menu. On the contrary, specialists it is recommended to periodically use the product because of its useful properties and rich composition.

The Benefit and value of cereal is also as follows:

  • strengthening hair and nails;
  • prevention gynecological problems;
  • recovery of the biliary system;
  • rapid excretion of alcohol metabolites after drinking;
  • sleep normalization.

The Benefits and harm for slimming

The caloric Content of boiled corn, though considerable, but does not belong to a critically high group. Therefore, despite the relatively high caloric content of this product, we can not talk only about its harm to losing weight.

The Benefits of corn for weight loss

A Large amount of fiber in the corn cob allows you to saturate the body for a long time, as well as restore the intestinal tract. Toxic substances, slags and their metabolites are quickly excreted outside, which helps to reduce body weight and improve metabolic processes.

Even under intense weight loss and dieting to abandon carbohydrates completely is impossible, because the "boomerang effect" is possible, when all the lost kilograms begin to be postponed again in the problem areas. Moreover, carbohydrates, which are part of corn, allow you to keep blood sugar and blood PRESSURE figures within normal limits.

Experts recommend to use 1-2 head of boiled corn on fasting days. The maximum benefit the human body will receive if you stick to the corn diet for 30 days. She is to do itself on 2 fasting days per week, including this day the product in the diet. After a month's course should abandon boiled corn for 7-10 days.

The dangers of corn for weight loss

In Addition to the benefits, corn can have a harmful effect on a person during weight loss and diet. It is important to abandon cereal crops to those who have an individual hypersensitivity reaction in response to the consumption of the product. If corn is eaten for the first time, you should eat a few grains and wait 30 minutes. In a normal response the body meal you can continue.

The Harm of boiled corn is considered for patients with impaired blood clotting towards the formation of blood clots. The fact that the grain even after heat treatment have a large amount of vitamin K in the composition, which contributes to even greater blood clotting. The harm lies in the possible progression of the pathological condition.

Also the dangers of drinking corn can overshadow its beneficial properties and quite acceptable caloric content for people who have problems with the stomach and pancreas. In such cases, the product is considered to be very "heavy" for the patient's gastrointestinal tract.

Important! It should be remembered that boiled corn can provoke gas formation in the intestine, so it is recommended to use no more than 2 ears per day.

How to cook corn

It is important not only correctly cook corn, but also choose it. The maximum benefit and minimum harm to the body will bring the cob, which at the time of purchase have leaves around, and the grain – lemon color (not saturated!).

  1. soak the cob in water for 2 hours Before cooking. This will make the corn grains softer and tastier. Remove the leaves from the heads, put them on the bottom of the pan and on top of the cob. The product is poured with water to cover the tops of the liquid loafs'.
  2. soak the cob in water for 2 hours Before cooking. This will make the corn grains softer and tastier. Remove the leaves from the heads, put them on the bottom of the pan and on top of the cob. The product is poured with water, so that the liquid covers the tops of the heads.
  3. When the product is ready, it can be kept in hot water for up to 4 hours. Then the heads cool down, they are sent to the refrigerator. Salt is recommended already during food's.


More about caloric content, as well as the dangers and benefits of corn you can learn from the video below:

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