Corn

“Nature uses as little as possible of anything”

Johannes Kepler

Corn

Corn is a starchy vegetable and cereal grain that has been eaten all over the world for centuries. It’s rich in fiber, vitamins and minerals. However, the health benefits of corn are controversial — while it contains beneficial nutrients, it can also spike blood sugar levels. In addition, the crop is often genetically modified but not our! We do not use genetically modified seeds for planting any crops.

 

3 facts about corn:

1. Corn is a popular food that is considered both a vegetable and whole grain. It can be eaten whole as sweet corn or popcorn or processed into chips, oil and syrup. However, most corn is used for animal feed and fuel production.

2. Corn is high in carbs and packed with fiber, vitamins and minerals. It’s also relatively low in protein and fat. Whole corn is loaded with fiber and contains vitamin C, B vitamins, magnesium and potassium. Processed corn products are not as nutritious. Corn is loaded with plant compounds that are linked to a lower risk of eye diseases. Even more, the fiber in corn may provide a number of health benefits and reduce your risk of diverticular disease.

3. Corn on the cob, corn kernels, corn flour and popping corn are widely available at grocery stores and can be used in a variety of dishes. Other varieties of corn, such as flour and dried kernels, can also be used. You can make tortillas with finely ground corn flour, water and salt. These can be turned into homemade chips by baking sliced pieces with oil and seasonings.