NO CORNY JOKE THIS

Maize, makkai or our good old bhutta is nutritionally flamboyant.

Maize, makkai or our good old bhutta is nutritionally flamboyant. Its food value and numerous industrial uses make it one of the most important crops in the world. It is the second largely produced grain after wheat and a chief source of energy in human diet. It was first cultivated in Mexico about 10,000 years ago and though known as 8220;poor man8217;s cereal8221;, maize has many nutritional qualities.
Cooked corn is more nutritious than its refined counterpart. A recent research at Cornell University show that cooking corn unleashes nutrients such as carotenoids plant version of vitamin A that can substantially lower the risk of heart disease and cancer. Though cooking causes the loss of vitamin C, it increases antioxidants in corn by 53 per cent. Cooked corn also releases cancer-fighting ferulic acid, a phyto-chemical found mostly in grains specially in corn which has it in high levels and in low amounts in fruits. These benefits are even more pronounced in sweet corn.

Carbohydrate-rich corn provides minerals and vitamins like potassium, phosphorus, iron and thiamine. Corn oil is rich in poly-unsaturated fatty acids 55 per cent and mono-unsaturated fatty acids 32 per cent, both of which lower LDL or bad cholesterol. Corn oil, therefore, is a good choice for heart patients.
The principal protein in corn is zein. But proteins in maize lack the essential amino acid, lyseine, which can be had by taking legumes daals and pulses, nuts and dairy products.

Indian preparations traditionally use the entire grain as in makkai ki roti, which is made from corn meal, bhuna bhutta corn on the cob, popcorn and most sweet corn preparations. Baked dishes and soups also employ the whole grain. The difference lies in the lack of dietary fibre in the refined form. Fibre is either soluble in which case it lowers blood cholesterol and blood glucose or insoluble by which it benefits the bowel function. Deficiency of dietary fibre has been linked to constipation, cancer, high cholesterol, diabetes, obesity and hypertension. Corn meal is 15 per cent fibre, of which 9 per cent is soluble.
Processing and refining in the manufacture of cornflakes, removes the fiber-rich pericarp and germ. This strips the grain of most of its proteins, fat, fibre, vitamins and minerals. Corn flakes manufacturers make up for this loss by fortifying the cereal with vitamins and minerals. The glycemic index ability of food to raise blood sugar of corn is fairly high and therefore, must be taken in moderation by weight watchers and diabetics.

Common corn products
Corn on the cob or bhuna bhutta
Makkai ki roti in north India or tortillas in Mexico
Polenta corn porridge
Corn flakes, a popular breakfast cereal
Bakery goods like corn muffins and corn bread
Corn oil used in cooking and in manufacture of margarines and salad dressings
Corn starch or corn flour used as a thickening agent in cooking
Popcorn
Corn syrup 8212; used in candies and confectionery
As an ingredient in some beer and whisky