Corn: characteristics, types, description, biological features. Corn is an annual herbaceous plant: cultivation, varieties, description, photo

Corn (lat. Zea) is a genus of plants of the flowering department, class Monocots, order Porciferae, family Poaceae.

Corn (cereal) - origin of the word.

Linguists interpret the origin of the word “corn” differently. The word came into Russian speech from the southeast of Europe, and, according to scientists, is related to the Romanian word cucuruz, meaning “ fir cone”, or the Turkish kokoros (corn stalk). According to another version, corn began to be called a cereal whose grains were thrown to poultry, calling it with the sounds of kukuru. Corn is often called maize, the name given to the grain by Christopher Columbus, who described the plant as mahiz, “the seed that makes the ear.” Corn is also known as “cob” and “Turkish millet”.

Corn - description and photo.

Corn is an annual herbaceous cereal that reaches 3 meters in height, in rare cases The height of corn can be 6-7 meters. The corn root system, consisting of lobes and adventitious roots, develops well and penetrates deep into the ground up to 1.5 meters. Support roots sometimes form at the first internodes, absorbing nutrients from the air.

How does corn grow?

Single straight stalks of corn up to 7 cm in diameter, unlike other cereal plants, do not have an internal cavity, but contain loose parenchyma. The plant produces large leaves that grow up to 1 meter in length and 10 cm in width.

Corn, like any monoecious plant, is endowed with unisexual flowers. Male flowers are located at the tops of the shoots of the plant. Female flowers connected into inflorescences-cobs growing in leaf axils.

As a rule, no more than 2 ears are formed on one stalk of corn, but bushy varieties of the plant may have more. A mature ear of corn grows up to 4-50 cm in length and has a circumference of up to 10 cm. The weight of an ear of corn varies from 30 to 500 grams. Each cob is densely covered with leaf-like involucres.

Wind-borne pollen from the staminate flowers of corn settles on the stigmas of the female thread-like styles emerging in a bunch from under the involucres. After pollination, the development of fruit grains begins. Corn kernels grow close together and are located on the cob. One ear of corn can contain up to a thousand round or slightly elongated kernels. Most varieties of corn are distinguished by yellow grain color, but some have red, blue, purple, and black grains.

Where does corn grow?

Corn is native to Guatemala and Southern Mexico. Nowadays, the cereal has spread throughout the world, but the leaders in large-scale cultivation are the USA, Brazil and China. The top ten countries where corn is grown also included Mexico, Argentina, India, South Africa, France and Russia.

Types of corn, names, descriptions and photos.

The only representative of the genus Corn grown in cultivation is sweet corn, also known as maize (lat. Zea mays ssp. Mays or Zea saccharata).

In addition to sweet corn, the genus is divided into 4 species:

• Zea diploperennis;
• Zea luxurians;
• Zea nicaraguensis;
• Zea perennis.

And 4 subspecies of Zea mays growing in the wild:

• Zea mays ssp. Mexicana;
• Zea mays ssp. parviglumis;
• Zea mays Huehuetenangensis;
• Zea mays ssp.

The modern classification includes 10 botanical groups, differing in the shape and structure of the fruit.

• Sweet corn(lat. Zeamays saccharata,Zea mays ssp. mays) (English: Sweet corn) is a common variety of corn, beloved by agronomists, which is grown all over the world except Antarctica. The bushy plants produce several ears, and the varieties of corn developed have kernels of a wide variety of colors. The ripened, translucent corn kernel, consisting of horn-like storage tissue, contains a minimum of starch and a large amount of sugars. This cereal is grown for industrial preservation; the forks are suitable for boiling.

• dent corn(lat. Zea mays indentata)(eng. Dent corn) gave birth to many productive late-ripening varieties. The plants are sparsely leafy, characterized by vigorous stems, massive ears and the formation of a large number of aerial roots. During the ripening of corn, a characteristic dent appears on the large elongated grains, making the grain look like a tooth. The varietal group derived from dent corn is cultivated in America as a forage plant. Corn kernels are used to produce flour, grits and alcohol.

• Flint corn (Indian corn)(lat. Zea mays indurata)(eng. Flint corn) - the very first type of corn exported from America. It is successfully grown throughout the world and has the widest distribution of all members of the genus. The round, wrinkled kernels of corn can be yellow or white in color and consist of 70-83% hardened starch. The varietal diversity is characterized by early ripening and high yield. The most popular varieties of corn are those developed by hybridization with dent corn. Flint corn is grown primarily for grain, but also for the production of corn sticks and flakes.

• Starchy corn (mealy, soft corn)(lat. Zea mays amylacea)(eng. Flour corn) - the oldest representative of the genus, distinguished by small, densely leafy, bushy plant forms. Large corn grains round shape with a convex top, they have a smooth, matte shell. The grain contains over 80% starch. Starchy corn grows only in South America and in the south of the North American continent, it is grown for the production of starch, flour, alcohol and molasses.

• Waxy corn(lat. Zea mays ceratina)(eng. Waxy corn) - a group of modified tooth-like North American hybrids, distinguished by a two-layer storage tissue: a hard, matte outer part, resembling wax, and a mealy middle layer consisting of sticky amylopectin. The group has a very limited range and a small number of varieties. In China, waxy corn is especially popular.

• Corn popping(lat. Zea mays everta)(eng. Popcorn) - a group represented by bushy, leafy plants that form several medium-sized ears filled with small grains. The grain is smooth and glossy. Corn varieties are divided into 2 subgroups:
  • Pearled corn: has a beak-shaped top of the grain and tastes like pearl barley;
  • Rice corn: It has a round top and a rice flour flavor.

The varietal diversity is distinguished by a variety of colors. Corn grains can be yellow, white, red, blue, and there are also varieties with pockmarked grain colors.

All types of corn kernels pop when heated, which is why popcorn gets its name and is used to make popcorn. About 16% protein was found in the grains, and therefore the variety is widely used in the production of cereals and corn flakes. Initially, popping corn began to be cultivated in America, and then the varieties quickly spread throughout the globe.

• Semi-dent corn(lat. Zea mays semidentata)(eng. Semident corn) was obtained by crossing representatives of the siliceous and dentate groups and is sometimes called semi-siliceous. Varieties of this type of corn are widely used in the food industry.

• Membranous corn(lat. Zea mays tunicata)(eng. Pod corn) is distinguished by the intensive growth of spikelet scales, densely covering mature grains. The group does not represent nutritional value. According to some statements, hulled corn is used in Indian rituals.

• Starchy sweet corn(lat. Zea mays amyleosaccharata) is not of industrial interest, and corn grains consist almost entirely of mealy storage substance.
• Japanese variegated corn (lat.Zea mays japonica) (English: Striped maize) is mainly used for decorative purposes, as it has a rather impressive appearance. The stem is straight, slightly bushy, 1 to 2 meters high. The leaves of corn are quite spreading, drooping, colored with multi-colored longitudinal stripes located on a green background. The color of the stripes is multifaceted and varies from white and yellow to pinkish and bright red. The cobs are miniature, the grain sometimes has a purple or cherry tint, and at the stage of milky ripeness it has good taste. Japanese corn is widely used in landscape design as decorative hedges.

Corn varieties, names, descriptions and photos.

There are many varieties of corn, each with its own characteristics. Below are descriptions of corn varieties according to cereal types and photographs.

Varieties of sugar (sweet) corn.

Aurika – early hybrid of sweet corn – 75-80 days pass from planting to technical maturity. A medium bushy plant, a pair of cobs 17-20 cm long are formed in the axils, containing 12 rows of large cone-shaped grains. The weight of an ear of corn is from 190 to 220 g, the grain is bright yellow, with a thin shell and delicate consistency. The variety is used for canning, freezing, and consumed boiled and fresh.

Krasnodar sugar 250 – early variety of corn – from germination to harvest it takes 85-90 days. The cob is conical, 16-20 cm long, 4-5.5 cm in diameter. The grains are slightly flattened, yellow in color. The corn variety is resistant to rot and smut, the yield is friendly and stable. The grain is excellent for freezing and canning; its taste is high.

Kuban sugar . An early-ripening variety of corn (70–75 days pass from germination to initial ripeness). The plant is tall - 1.8-2 meters, the ear is 16-20 cm long, with ten rows of yellow-orange grains. The variety is high-yielding and is used both fresh and for canning.

Divine paper - the sweetest and most delicious corn. The variety is quite rare and unique. Ripens 90 days after emergence, the stem is 170-200 cm high, the ears are medium-sized, cylindrical in shape. Corn kernels are yellow in color with small patches of white kernels. When dried, the grains wrinkle greatly, acquiring the thickness of a sheet of cardboard, but after soaking they restore both their shape and excellent taste.

Varieties of dent corn.

Dneprovsky 172 MV . Mid-season corn hybrid. Very resistant to cold, arid climates and stem lodging. The height of corn often reaches 215-220 cm. The grains are tooth-shaped and yellow in color. The variety is used as livestock feed, the grains are ground into flour, and corn grits are made.

Krasnodarsky 436 MV . A corn hybrid that is resistant to stem lodging and drought and is quite productive. The ears are large, 20 cm long and 5-6 cm in diameter, the grain is tooth-shaped, pale yellow. The grain is widely used in the production of alcohol, cereals and flour, and is used as livestock feed.

Frame 443 SV . Medium ripening corn hybrid. The height of the corn stalk reaches 280-290 cm, the cob is large - 22-25 cm in length, the grain is bright yellow. It is used as a fodder variety of corn, as well as for the production of corn flour and cereals.

Varieties of flint corn.

Cherokee Blue – an early-ripening and extremely productive variety of corn (ripening period 80-85 days). The stem is 1.7-1.9 m high. The cob is large, 17-18 cm long, and has a rounded pyramidal shape. The grain is medium size, unusual lilac-chocolate color. This corn is very tasty when boiled.

Mays Ornamental Congo - a variety that came from South America. A late-ripening and very productive variety of corn, the ripening period of the cobs is 120-130 days. The corn stalk reaches a height of 2.5 meters, 3-4 cobs are formed on the plant. The grain is large, of various colors, with excellent taste. This variety of corn is suitable for cooking and is also eaten fresh; flour and cereals are obtained from the grains. Corn is also used for animal feed.

Varieties of starchy (mealy) corn.

Mays Concho – a high-yielding early variety of corn. The plant reaches a height of 2 meters. The cobs are large, the length varies from 20 to 35 cm. The grain is large, with a thin shell, soft, slightly sweet, bright yellow. The best variety of corn for consumption at the stage of milk maturity; it performs well in the production of cereals and corn flour.

Thompson Prolific . A powerful plant reaching a height of 2.7-3.2 meters. Corn cobs are very large, 41-44 cm long; 3-4 cobs can be tied in one bosom at once. The grain is white, large, flat. The variety is good after heat treatment of young cobs; it is used for the production of high-quality flour.

Varieties of waxy corn.

Strawberry – mid-season corn variety (ripening period 80-90 days). The stem is up to 180 cm high. The cob is relatively thin, up to 22 cm long, the grain is dark red, pointed, and resembles a grain of rice in shape. The variety is excellent for producing cereals and flour, tasty when boiled during the period of milky-wax ripeness, and is used for fattening poultry and livestock.

Oaxacan red . The plant is mid-season (ripening time up to 90 days), the stem is up to 200 cm high. The corn cob is 17-25 cm long. The grains are medium-sized, bright red in color, and contain quite a lot of useful substances. Corn is sweet and very tasty when boiled. An ideal variety for the production of corn grits and flour.

Varieties of popping corn.

Mini Striped . A high-yielding variety that came from China. The plant is not too tall - 1.5-1.7 meters tall, 3-5 ears 9-12 cm long are formed on one stem. The grain is colored with white and red stripes. An ideal corn variety for popcorn and making corn flakes.

Red Arrow . An early variety of corn (it takes 75-80 days to reach technical maturity), with high yield. The stem rarely exceeds a height of 1.5 meters; 4-5 ears of average length 13-15 cm are formed on one plant. The grain has a rounded elongated shape and is colored dark burgundy. The variety is widely used in the preparation of flakes and puffed corn.

Semi-dent corn varieties.

Spring 179 NE – a hybrid of corn grown for silage and grain. The stem is tall, 2.4-2.6 meters, practically does not bush. Ears weighing 120-140 g, up to 25 cm long, the grain is semi-tooth-shaped, bright yellow. The hybrid is resistant to fusarium and lodging.

Moldavian 215 MV – a hybrid with early ripening. The height of the plant is average, the length of the cob is 15-17 cm, the corn grains are semi-toothed, yellow in color. The plant is grown for silage and grain.

Varieties of hulled corn.

The group does not have varietal diversity, since it does not represent any nutritional value; it is grown only for its green mass used for silage and low-quality grain in terms of taste, used for livestock feed.

Varieties of starchy sweet corn.

The species is not of industrial interest, therefore it has no varieties, and corn grains consist almost entirely of a mealy storage substance.

A variety of Japanese corn.

Mother of pearl miracle - a variety of Japanese corn. The stem is succulent, with pronounced knees, 1-1.5 meters high. Corn leaves are drooping type, colored with alternating green, orange, light yellow and red stripes. Inflorescences and cobs also have decorative value and are used to create elegant ikebanas and bouquets. Young ears of corn taste good and are edible.

What are the benefits of corn?

Corn is a valuable medicinal plant, and its benefits are concentrated both in the leaves and in the grains of the cereal. It is a storehouse of vitamins B, K, PP, C, D and essential microelements: copper, nickel, magnesium, potassium and phosphorus. It has been scientifically proven that regular consumption of corn prevents the development of a number of dangerous conditions: diabetes, vascular and heart disease, stroke. Yellow grains of milky ripeness, rich in carotenoids, will help maintain visual acuity.

Corn silk, called “corn hair,” also has beneficial properties, as it contains a lot of substances, vitamins and minerals that are useful for the human body:

• vitamins K, C;
• pantothenic acid;
• saponins (up to 3%);
• stigmasterol and sitosterol;
• tannins;
• fatty oil (2.5%);
• essential oil (0.12%);

Important components are also contained in corn seeds:

• tocopherols;
• thiamine hydrochloride;
• pyridoxine;
• riboflavin;
• pantothenic acid;
• fatty oil (up to 5%);
• biotin.

Corn leaves are also rich in beneficial components:

• esters of phenolcarboxylic acids;
• flavonoids;
• querticin;
• routine

Corn oil, made from the germ of ripe corn seeds, has a number of healing properties and promotes:

• regulation of metabolism;
• improving the functioning of the biliary tract;
• prevention of vascular diseases and normalization of cholesterol;
• treatment of diabetes mellitus.

Extracts and tinctures of corn silk are used in home and traditional medicine to cure dangerous ailments, such as:

• glaucoma;
• urolithiasis disease;
• inflammation of the bile ducts;
• cystitis;
• BPH.

Raw and boiled corn significantly dulls the feeling of hunger, which is why nutritionists include it in the diet of obese patients, as well as anyone who wants to lose weight.

Maize is a well-known corn. Many people are familiar with this crop as sweet corn, a plant belonging to the family of cereal plants. The maize genus has four cultivated species and two subspecies of wild maize.

Description of maize (corn)

Maize or corn is an annual, herbaceous plant that grows up to six meters high. The stem is dense and hard without the internal cavity that other plants in the grass family have. The trunk reaches a diameter of 8-10 centimeters. Aerial support roots grow from the lower joints, which is associated with great height and the power of the plant, which has to stay upright in this way. The leaf is lanceolate-shaped with small cilia along the edge, up to ten centimeters wide, and its length can be up to a meter. This plant has flowers of different sexes.

Maize is a monoecious plant and has both male and female flowers. Male flowers are panicles located at the top of corn stalks, and female flowers are cobs located in the leaf axils in the middle part of the plant trunk; during the flowering period, stamens, or corn silks, hang from the cobs. Corn blooms, as a rule, in the month of July, subsequently forming a grain of golden yellow, reddish or greenish color. From one cob you can collect up to a thousand seeds.

Maize cultivation

Mexico is recognized as the birthplace of maize - it has been grown here since ancient times. Maize was widely cultivated by the Aztec and Mayan tribes, as evidenced by historical documents that have come down to us. On the European continent, this culture became known only in the 15th century. 16th centuries. Today, this crop is in third place in the world in terms of acreage occupied by it.

Countries such as the USA and China are leaders in modern world for growing different varieties of corn. World prices for maize are gradually increasing, which makes this crop profitable for cultivation. Interest in corn is due to the fact that modern technologies make it possible to obtain ethanol from this crop, which, due to the increase in the cost of oil, has become in great demand on the world market.

Today, hybrid varieties are in great demand when cultivating maize - both the yield is higher and they are more resistant to plant diseases. The main hybrid varieties differ not only in the shape and size of the seeds, but also in the starch composition of the seeds. The most popular today are tooth-shaped varieties, which have a small depression on each grain - in such varieties the percentage of hard and soft starch is 50% to 50%. The most popular varieties among them are:

• Siliceous maize - contains mainly hard starches, ripens quickly, is grown in the northern regions,
• Popping maize is a type of flint maize, but with smaller, rounded seeds that burst when heated and are used to make popcorn. The demand for them is growing.
• Starchy maize - the grains are round, do not contain solid starch, so they are used to make flour.
• Sweet corn, a plant whose main wealth is its high content of dextrin, an easily digestible sugar, is used for preservation.

Composition and beneficial properties of corn

Maize or corn grain contains quite a lot of carbohydrates (up to 70%), vegetable proteins (7-15%), fats (5-7%), amino acids (lysine, tryptophan). The composition also includes glutamic acid, which plays an important role in metabolism and is especially necessary for regulating the activity of the brain and heart. Glutamic acid is also used in the treatment of diseases associated with human mental disorders. Another important point is that glutamic acid is a component of folic acid, an essential hematopoietic substance.

Oil obtained from corn, in addition to being excellent taste qualities, contains unsaturated fatty acids and vitamin E. With constant consumption of corn oil, the level of cholesterol in the blood decreases. In preventive and medicinal purposes It is recommended to consume at least 70-75 grams of corn oil per day if atherosclerosis develops. “Corn silk” also contains a lot of useful substances, such as fatty oils, bitter glycosidic compounds, essential oil, various alkaloids and flavonoids, sitosterol and saponins, gum, vitamin C, vitamin K, stem substances. They also contain trace elements necessary for our body - manganese, chromium, aluminum, iron, copper, etc. Corn silks are collected during the ripening period of the cobs (but the best grains are those collected during the period of milky ripeness), they are dried in a well-ventilated place, in the shade or under a canopy.

Corn is a plant that belongs to those in which almost all parts are used in various branches of medicine and cosmetology, in addition to being eaten. For medicinal purposes, not only grains, corn silk or other parts are used, but also corn starch and oil. Many of us love to eat boiled milky corn, but not everyone knows about the benefits of water after boiling this corn and throws it away. Drinking one glass of this water three times a day will normalize metabolism and improve health.

Corn oil is simply necessary for older people and patients with diabetes - it reduces cholesterol levels in the blood. Corn silk infusions are indispensable for blood purification, as an antitumor, diuretic and anti-inflammatory agent. Corn silk is also used to cleanse the bile ducts, destroy gallstones and then remove them. Corn cob infusions are used to treat pneumonia and tuberculosis. Water-insoluble corn fiber is used in some dietary supplements (dietary supplements).

Corn is an environmentally friendly product. The plant does not accumulate nitrates; its use as food product or medicine is safe. The grain contains almost all the substances and compounds of potassium salts, iron, magnesium and phosphorus that our body needs, an digestible form of calcium, B vitamins, as well as A, PP, and C.

Corn has such a wonderful property as preventing the development of diseases of cardio-vascular system and malignant neoplasms. It also does an excellent job of cleansing the body of waste and toxins. This plant is indispensable for preventing the process of premature aging of the body. Corn is also useful for children - it helps them gain weight well, while supplying the growing body with the necessary microelements and essential vitamins. It is an excellent source of carbohydrates and minerals in a form that is easily absorbed by the body.
If gastrointestinal pathology, obesity or metabolic disorders of the body are detected, drugs made from corn are also used.

Medicinal properties of maize (corn)

The medicinal raw materials of corn are the stem, leaves, roots, whole cobs and corn silk, which are most widely used.

In folk medicine, this plant is used as follows:

• to prevent atherosclerosis – Drink two tablespoons of maize oil before meals in the morning and evening.
• to normalize blood pressure – make a decoction of fifty grams of corn silk in one liter of water. Boil for no more than 10 minutes, let cool, filter and take half a glass three times a day. Or they take one tablespoon of corn grits and pour a glass of boiling water, wrap the container with this solution and leave it overnight, and in the morning filter it and drink it before breakfast. Take it for a few days and your blood pressure will return to normal.
• for gastritis They recommend porridge made from corn grits or pureed soup made from it.
• pancreatitis, obesity or nervous system dysfunction Treated with a decoction of corn cobs. They take corn of milky ripeness and cook it without clearing the cob of leaves and corn silks. Drink a glass of the decoction three times a day.
• increased intraocular pressure - It is proposed to treat as follows. Take twenty grams of dry corn silk, pour 200 milliliters of boiling water and leave, wrapped in a container, to steep for forty minutes. After this, the resulting solution is filtered and drunk half a glass three times a day after meals, after at least two hours.
  
• if you are overweight take a decoction of corn silk. There is more than one decoction recipe for weight loss purposes. The first is to take one teaspoon of dry corn silk, grind them, pour a glass of boiling water and boil for one minute on fire. Allow the broth to cool and then filter. Drink 1/3 glass 15-20 minutes before meals. The second recipe is to take four tablespoons of corn silk and pour one glass of boiling water. Let cool, strain, drink the resulting infusion a tablespoon half an hour before meals three to four times a day. When using these recipes, a decrease in appetite occurs, the feeling of hunger is dulled, but most importantly, the metabolic balance is restored, which is mainly the cause of excess weight.
• for gallstones drink an infusion of corn silk, which is prepared according to the following recipe. Take one tablespoon of dried corn silk and pour one glass of boiling water and leave for one hour, then filter and take a tablespoon three times a day.
• with inflammation of the gallbladder – prepare a decoction of 25 grams of dry, well-chopped corn silk, which is poured into an enamel bowl and filled with 0.5 liters of water. Place the dishes on the fire, bring to a boil and let simmer for half an hour. Then the broth is cooled, filtered and drunk a quarter glass every three hours. The treatment is effective, although long-term. This decoction is a powerful choleretic agent.
• in the treatment of diabetes mellitus make a decoction from a mixture of several herbs. Take ten grams of crushed corn silk, five grams of immortelle (we use only flowers), ten grams of peeled and crushed rose hips, five grams of blueberry leaves - mix everything thoroughly. Then pour one tablespoon of the resulting herbal collection into 1.5 cups of water, bring to a boil and simmer for 3-4 minutes. Then remove from heat and let it brew for an hour. You should take 1/3 cup three times a day. The product is effective and has been used in folk medicine for quite a long time.
  
• sand in the kidneys is removed using a decoction of corn silk. Recipe No. 1: 1 table. l. crushed corn silk, pour half a glass of water and boil for an hour, covered with a lid. then strain and drink 2 tablespoons on an empty stomach four times a day. Recipe No. 2: pour 10 grams of dry corn silk with a glass of boiling water and let it brew for two hours. Wrap the container. Drink a tablespoon of infusion on an empty stomach three times a day.
• with a diseased liver – Brew corn silk as tea and drink until it feels better.
• for muscular rheumatism – brew one full teaspoon of corn silk with a glass of boiling water and simmer over low heat for 8-10 minutes, then filter and drink one glass twice a day for one and a half to two months.
• for chronic hepatitis make a decoction and drink one tablespoon every three hours. You can also drink one tablespoon of corn oil on an empty stomach in the morning. The decoction is prepared according to the following recipe: 1 tbsp. l. dry crushed corn silks are poured with a glass of boiling water for an hour. Let it brew, strain and drink.
• in case of dysfunction of the kidneys and organs of the urinary system You should take fifty grams of decoction before meals. The decoction is prepared as follows: pour 3 tablespoons of corn silk with a glass of boiling water and simmer over low heat for half an hour. Cool, strain, add boiled water to the original volume.
• for the treatment of eczema and lichens They use juice obtained by hot pressing of corn grains.
• with diarrhea – corn kernels are fried with honey and eaten.
• for the treatment of pancreas, metabolic disorders or nervous disorders They use a decoction of white varieties of milky-ripe corn on the cob, which is boiled without removing the wrapping leaves and stigmas. You should drink the decoction one or two glasses three times a day.
• for ocular hemorrhage or glaucoma Brew 15-20 grams of dry, well-chopped corn silk with one glass of boiling water and leave for 40-60 minutes. Then filter thoroughly and take three tablespoons three or four times a day.
• with hematoma you need to make lotions from corn broth.
• for itchy skin Mix corn and dill oil in the ratio: add one part of dill to thirty parts of corn oil and rub into the skin two or three times a day until the itching goes away.
• for hay fever or migraine You should drink one tablespoon of corn oil with meals.

Infusions and decoctions of corn silk act as a bile thinner, reducing the density and amount of bilirubin and effectively affecting the production of bile and its movement along the ducts. In addition, they increase blood clotting and are used when there is a lack of platelets in the blood. These drugs help increase platelet production and speed up urine excretion. Corn silk preparations are an excellent remedy for inflammation of the gallbladder, cholangitis or hepatitis, bleeding, as well as kidney stones and dropsy. Maize oil normalizes cholesterol levels and restores liver function. Traditional healers Corn is used to cleanse the body of tapeworms and other worms.

Corn oil is used in medicine and cosmetology. Masks containing corn oil are used to treat skin, hair and nails; the oil is used to treat burns, cracked lips and skin, and is also used for allergic rhinitis. Maize oil is recommended by nutritionists for patients suffering from hepatitis, cholecystitis, and diabetes; it has a positive effect on the entire body, helps digestion, stimulates the liver and gall bladder, and strengthens the walls of blood vessels. The oil, due to its high content of vitamin E, perfectly regulates the functioning of almost all endocrine glands. The body becomes stronger and stronger, and its resistance to gene mutations that occur under the influence of harmful environmental factors increases.

Corn flour is a wonderful remedy for anemia and intestinal dysfunction, an excellent choleretic and diuretic. Studies of the medicinal properties of corn flour have shown that it not only restores blood circulation, but strengthens the cardiovascular system and prevents the aging process of the body.

In addition to the above wonderful properties, corn flour cleanses the entire human body not only of waste and toxins, but also of chemical elements and fat. It also has a positive effect on strengthening teeth and gums and improves the elasticity of blood vessels. Corn bread is recommended for tuberculosis patients and intestinal disorders.

Contraindications

There are practically no contraindications to treatment with drugs made from maize (corn). They should be used with caution only by people suffering from varicose veins or increased blood clotting.

Common corn.

Name: Common corn.

Other names: Maize, sweet corn.

Latin name: Zea mais L.

Family: Poaaceae

Lifespan: Annual.

Plant type: A tall plant with large linear leaves and unisexual inflorescences - male panicles and female ears.

Trunk (stem): The stem is straight, with clearly defined nodes and lines.

Height: From 50 cm to 4 meters.

Leaves: Leaves are alternate, broadly lanceolate, with wavy edges.

Flowers, inflorescences: Flowers are unisexual, collected in separate inflorescences, significantly different from each other in appearance: male flowers - in a spreading panicle at the top of the stem, female flowers - in axillary thick heads (cobs), wrapped in leaf-like sheaths, from which numerous long thread-like columns protrude.

Flowering time: Blooms in July – September.

Fruit: The fruit is a grain.

Ripening time: Ripens in September – October.

Collection time: Harvesting is carried out in the stage of milky ripeness of the cobs.

Features of collection, drying and storage: Dry in open areas or in well-ventilated areas, spreading a thin (1-2 cm) layer on fabric or paper. Artificial drying is carried out at a temperature of 40°C. The yield of dry raw materials is 22-25%. Shelf life – 3 years. Store in a dry place (the raw materials are very hygroscopic!).

History of the plant: Sweet corn is the oldest food plant on our planet. Wild corn is not found in nature. Even archaeologists could not find wild corn at the sites of primitive people. Genetics have put forward a hypothesis according to which corn arose as a result of intergeneric hybridization of species related to corn and mutations - sudden hereditary changes.
The most likely place for the domestication of corn is considered to be Central and Southern Mexico, its plateaus north of Tehuantepec, near the ancient Mayan settlements. From there, corn spread throughout America, from Canada to Patagonia. In 1948, in the caves of New Mexico, in the settlements of the ancient inhabitants of these places, the remains of corn were found. The finds date back to the period from 2500 BC to 500 AD. In the Valley of Mexico, corn pollen was discovered, which was a cultivated plant already in 6950 BC! The cultivation of corn in America even in ancient times reached very high level. The Aztecs in Mexico, the Incas in Peru, the Mayans in Central America and Yucatan and other lesser-known tribes grew this crop as a staple crop, and it was the main food for most Indians. Each of their tribal communities had their own special varieties of corn. The ancient peoples of America held corn in special esteem. In her honor, lavish religious, often bloody, rituals were held. People were sacrificed to the corn gods. This was adopted by the Incas, Aztecs, and Mayans.
In Europe, they first learned about corn from Christopher Columbus. Its first samples and seeds were delivered to Spain in 1496. The participants of this voyage began to grow corn on their estates, and soon it found its way into botanical gardens Europe. After the discovery of America, within 50 years, corn from Spain migrated to Italy, France, Portugal, England, the countries of South-Eastern Europe, Turkey and the northern regions of Africa. In Europe, corn was first bred as a kind of exotic garden plant. But in a matter of decades, corn became a standard dish throughout the Mediterranean and Southern Europe.
On the territory of the former Soviet Union Corn began to be grown in the 17th century in Bessarabia, now Moldova. She got there from the Balkans. After 100 years, corn was already a common field crop in the south of Ukraine, Crimea, Kuban and Stavropol. Corn came to the Caucasus from Turkey. At the end of the 18th and beginning of the 19th centuries, corn from China came to Central Asia and from there to the Lower Volga. The circle is closed. Since the 50s of the 19th century, corn has been conquering the vast expanses of Russia, moving further and further to the north. By the 70-80s of the 19th century, some Russian field growers began to create domestic varieties of corn. Of great interest were the varieties bred near St. Petersburg by the gardener E.A. Grachev. They were distinguished by great early maturity and cold resistance. More organized experimental and breeding work with corn in our country began in the 20th century.

Habitats: Grown as a fodder and food crop.

Culinary use: Corn is a valuable food, industrial and feed crop.
Mature grain is processed into various cereals, flour, corn flakes, starch, alcohols, molasses, acetone, and vinegar. They are eaten boiled and canned. Corn oil is produced from the grain, which is used for food purposes and is a valuable medicinal product. In terms of digestibility, it is equal to butter.
Starch and corn (grape) sugar are prepared from grain, which are indispensable in dietary nutrition. Corn is healthier at the stage of milk and milk-wax ripeness.

Use in cosmetics: Corn flour is used to remove comedones (Comedones faciei). To do this, mix 2 tablespoons of flour with pre-beaten egg white (one is enough chicken egg) and the resulting mixture is applied to the face. After drying, remove from the face with a dry cotton towel, wash the face with cold water and dry.

Garden care: Corn can be grown in the summer in a warm, sunny place from sprouted grains and the raw materials can be prepared in August.

Medicinal parts: Medicinal raw materials are grain, oil, corn columns and corn silk.

Useful content: The grain contains up to 70% starch, 15% proteins, 7% fats, fiber, carotene, vitamins B1, B2, B6, B12, C, D, E, H, K3, P, PP, pantothenic acid, flavonoids, mineral salts potassium, phosphorus, iron, copper, nickel, gold. Stigmas and styles contain large amounts of vitamin K3, vitamins B, E, C, P-vitamin compounds, saponins, and essential oils. The oil is especially rich in vitamin E.

Actions: Corn has a cleansing effect on the body: it is able to remove toxins, radionuclides, cleanse the body of harmful substances- accumulated in cells slag, corn on the cob can protect us from cancer, heart disease and aging. Corn helps children's growing bodies gain weight and supplies them with vitamins and microelements.

Preparations made from corn silk have choleretic, diuretic, hemostatic and hypoglycemic properties. They increase secretion and improve the outflow of bile, changing its biochemical properties (viscosity, specific gravity, and the amount of bilirubin decrease). The hemostatic effect of corn is based on its ability to accelerate the process of blood clotting by influencing the synthesis of prothrombin in the liver and increasing the number of platelets.

Corn silk are included in choleretic and diuretic preparations.

Corn oil used for the prevention and treatment of atherosclerosis and hypertension. If nausea and vomiting occur, the use of corn oil is temporarily stopped, and after 7-10 days the treatment is repeated, reducing the dose by half.

Description.

Sweet corn, sweet corn (maize) is an annual medicinal herbaceous plant up to 3 meters high from the cereal family. Its stems have well-defined nodes, are powerful, and solitary. The leaves of the plant are broadly linear and large. Male flowers form large panicles at the tops of shoots, while female flowers are collected in cobs, which are located in the axils of the leaves. These cobs are covered with a wrapper of leaves, with a tuft of long “cobs” at the top. The cultivated plant corn blooms in the Russian Federation in June - August, and its fruits ripen in September - October-October.

Spreading.

In Russia, the plant sweet corn is an agricultural crop.

Preparation.

Medicines are prepared from the stalks of the plant with stigmas. The collection of stigmas continues while the cobs are ripening; they are harvested by tearing off bundles of threads from the cob. Dry, spread out in one layer, in ventilated areas or in the open air. Raw materials can be stored for up to 24 months.

Chemical composition.

Corn columns with silks contain essential oil, saponins, bitterness, gum, chlorophyll, sugars, glycosides, alkaloids, vitamins K, E, B, C, B2, D, B6, and micro- and macroelements.

Pharmacological properties.

The corn silk of the plant has choleretic properties. Corn silk has a hemostatic and diuretic effect. An infusion of corn silk increases diuresis, speeds up the process of blood clotting, increases secretion and reduces the viscosity of bile, and reduces the concentration of bilirubin.

Application.

Medicinal preparations of sweet corn stigmas are used as choleretic and diuretic agents. A decoction of them is prescribed for hepatitis, cholangitis, enterocolitis, cholecystitis and other diseases of the gastrointestinal tract, for edema caused by kidney disease and diseases of the cardiovascular system.

As a means to stop bleeding, an infusion of corn silk from the plant is effective against inflammatory processes and bleeding of the uterine appendages.

Corn oil has a beneficial effect on lipid metabolism, is used to prevent or treat atherosclerosis, and lowers blood cholesterol levels.

Medications.

The infusion is a diuretic and hemostatic agent.

Pour a glass of boiling water over 10 grams of the stigmas of the sweet corn plant and leave for 1 hour in a sealed container, then filter and squeeze out the raw materials. Take 1 tbsp before meals every 3-4 hours. spoon.

Infusion as a sedative.

Pour 15 grams of sweet corn stigmas with a glass of boiling water and infuse like tea, then filter. Take 4-5 times a day, 1 tbsp. spoon.

A decoction acts as a choleretic and diuretic.

Pour a glass of boiled hot water into 3 tbsp. spoons of sweet corn silks and heat in a 100ºC water bath for 30 minutes. Cool for 10 minutes, filter, squeeze out the raw materials. Bring the volume of the decoction to the initial volume with boiled water. Drink 1/4 glass 3 - 4 hours before meals.

Decoction for weight loss.

Pour 1.5 cups of boiled cold water into 10 g of sweet corn stigmas, let it brew and boil for 30 minutes over low heat, then strain. Take 1 - 3 tbsp. l. every 3 - 4 hours.

Corn oil for the treatment and prevention of atherosclerosis.

Use 3 r. per day, half an hour before meals, 25 grams.

Pharmaceuticals.

The preparation “Corn silks” - for preparing decoctions or infusions.

The drug “Corn silk extract liquid” is a choleretic agent for the treatment of cholecystitis and dysfunction of the gastrointestinal tract. Take 30-40 drops 2-3 times a day before meals.

Contraindications.

It is not advisable to use preparations from the stigmas of sweet corn (common corn) in case of decreased appetite, low body weight, or increased blood clotting.

In the article you will learn everything about corn - the history and origin of the plant, corn benefits and harm, composition and beneficial features cereals for the human body, treatment and use in cooking and other areas, time and technology of planting and harvesting, as well as cereal products - corn flour and oil and their use, composition and vitamins, preparation and storage.

From this article you will learn:

Corn: a complete overview and botanical information

Corn is a genus of plants in the Poaceae family, including six species. However, in culture the genus is represented by the only species Zea mays, cultivated throughout the world in industrial scale and is an important food, feed and industrial crop. Wikipedia

Corn photo

History of cereal

Which country is the birthplace of corn?

In the botanical classification, corn is a genus of plants belonging to the Poaceae family. Moreover, the genus includes six species, of which only one is widespread as an agricultural crop - sweet corn (Zea mays). This cereal today is one of the most popular in the world, not only as food and feed, but also as an industrial crop.

It’s hard to imagine, but corn did not exist as a plant for the Old World until it was brought from America by Columbus in the 15th century. Moreover, further studies of the plant indicate that it was grown in Central and South America as early as 5 thousand years BC. Some scientists, in turn, talk about the cultivation of corn in the territory of modern Mexico about 10 thousand years ago. Even before Columbus's time, maize had spread widely to both American continents. The northernmost Indian tribe that cultivated corn is the Laurentian Iroquois, who lived in the vicinity of modern Montreal and Quebec.

In America, the name “maize”, given by the ancient Mayans, is used to name both the plant itself and its products. It is believed that representatives of this civilization grew several varieties of corn, differing in the size of the cobs and grains, the duration of the growing season, yield and ripening time. Being an extremely important component of the diet, maize for the Indians had the status of a sacred plant, elevated to the level of a deity. Holidays were held in his honor and sacrifices were made.

How corn appeared in Europe

In 1496, maize was one of the plants hitherto unknown to Europeans brought by Columbus from his second voyage to the shores of the New World. In Central and Western Europe the crop has retained its Indian name, but in Russia it is called corn. According to one version, this word is derived from the Romanian cucuruz, translated as “fir cone,” and according to another, from the Turkish kokoros, meaning corn stalk.

The second version is supported by the fact that, firstly, the Russians became acquainted with the plant on the territory of Crimea liberated from the Turks, and secondly, for a long time they called the cereal Turkish wheat or millet. Philologists are inclined to the Slavic etymology of the word, talking about the similarity of the name with words meaning “curly” in many Slavic languages.

Thanks to its excellent nutritional qualities and simple care requirements, today “Turkish wheat” is one of the three leaders among cereal crops in production and consumption. In its historical homeland, it still retains the palm in these indicators and is used as food in a variety of forms.

Corn: Botanical description

What are the roots of corn?

Maize (Zea mays), known in the post-Soviet space as sweet corn, is an annual herbaceous plant. This is the only species in the genus Corn of the Poaceae family that grows as an agricultural crop. The genus also has 4 uncultivated plant species, and Zea mays has three wild subspecies. It is assumed that in ancient Mexico some of them were also cultivated by humans.

Corn stalks can reach a height of more than three meters. They have a developed root system, which, despite its fibrous shape, goes 1-1.5 meters deep. Sometimes supporting roots grow on the stem near the ground, preventing the plant from falling and also bringing useful substances to it. The stems reach 7 centimeters in diameter and, unlike most cereals, do not have a cavity inside.

As a monoecious plant, corn produces unisexual flowers during the growing season. Male ones are located at the tops of the shoots, and female ones are in the inflorescences-cobs located in the leaf axils. Therefore, for independent cross pollination It is recommended to plant the crop in at least 4 rows. Otherwise, you have to do this manually several times a day, pouring the collected pollen into the open embryo of the cob.

Which shoot of corn is removed?

Despite the ease of growing corn yourself, its yield is still influenced by proper care. In Russia, especially in regions with a shorter warm period of the year, the seedling method of planting is used. To do this, after the formation of at least three leaves, the shoots are transferred to the ground. If the root system was not damaged at this time, the plant will most likely take root well and will require little: timely loosening of the soil, watering, fertilizing and thinning.

After some time, stepsons form on the plant - side shoots 20-25 centimeters long. Usually they are removed, leaving no more than 2-3, since this slows down the growth and development of young cobs, which causes a decrease in yield.

Usually, 1-3 fruit cobs weighing 50-350 grams grow on one stem, but there are varieties of corn that produce more of them. A mature fruit of the caryopsis type can reach 50 cm in length. The weight of 1000 grains is usually 0.25-0.3 kg, but in some varieties it reaches 0.5 kg. Outside, the corn fruits are covered with dense leaf-like wrappers.

Growing. Corn varieties

As already mentioned, there are no cultivated species of this plant other than maize or sweet corn (Zea mays). However, there is a certain diversity within the species itself. According to the current classification, this herbaceous plant includes 10 botanical groups, membership of which is determined by the structure of the cob or grains and shape formation. Food products include:

• Sugar(Zea mays zaccharata). A common variety of corn, cultivated on all continents. Fruits have the highest sugar content and minimum starch. It is grown primarily for the industrial production of canned products. Boiling forks is also acceptable. Varieties: Aurika, Kuban sugar, Krasnodar sugar 250, Divine paper.
• Dentoform(Zea mays indentata). This group includes many late-ripening harvest corns. They have a vigorous stem and a small volume of foliage. Aerial roots form at the base. Indentations appear on the grains covering the massive cobs, making them look like teeth. Tooth varieties of corn are used as raw materials for cereals, flour, alcohol, and also as a feed crop. Varieties: Kadr 443 SV, Dneprovsky 172 MV, Krasnodar 436 MV.
• Flint or Indian(Zea mays indurate). The same type of culture that was brought to Europe. It is still actively grown all over the world, being one of the most popular varieties. The grains are round, wrinkled, white or yellow in color, and three-quarters consist of hard starch. The varieties are distinguished by high productivity and early ripening. Flint corn is made into flakes and sticks and is also grown for grain. Varieties: Cherokee Blue, Maize Ornamental Congo.
• Starchy, soft or mealy(Zea mays amylacea). The grains of this group of varieties consist of more than 80% starch. The densely leafy bushy plants today grow only in the New World and are used there to produce alcohol, starch, molasses and flour. Varieties: Maize Concho, Thompson Profilik.
• Waxy(Zea mays ceratina). A group of dent corn hybrids characterized by two layers of storage tissue. The matte outer part is hard and waxy, and the middle layer has a powdery consistency due to amylopectin. Waxy corn is rare and most popular in China. Varieties: Oaxacan Red, Strawberry,
• Bursting(Zea mays everta). Groups of bushy plants formed by subgroups of rice and pearled corn. Their names are due to the taste similarity of the grains with the corresponding cereals. The group is distinguished by a wide range of colors and is widely used for the production of popcorn, but also serves as raw material for flakes and cereals. Varieties: Red Arrow, Mini Striped.
• Semidentate(Zea mays semidentata). It was obtained as a result of crossing odontoid and siliceous, therefore it can also be called semi-siliceous. The varieties Rodnik 179 SV and Moldavsky 215 MV are widely used

Varieties of corn such as chaffy, starchy-sugar and Japanese variegated corn have no nutritional value and therefore are either not used for decorative purposes or are not of industrial interest at all.

Corn benefits and harms

Chemical composition of corn grains

Corn grains have a rich chemical composition, which contains vitamins A, B, E, H, PP, as well as mineral compounds of more than 20 micro and macroelements.

100 grams of raw product contains a quarter of the daily intake of vitamins B1 and B6, copper, phosphorus and magnesium, as well as approximately half of the required amount of cobalt, manganese, molybdenum and selenium.

In canned corn, all that remains of this wealth are vitamins B1, B2, C, PP and inclusions of calcium, magnesium, sodium and phosphorus.

Cooked corn kernels also have a less rich composition. In addition, corn silk contains phyloquinones, carotenoids, steroids, inoside, saponins and glycoside-like substances. About 10% of the mass of grains consists of coarse dietary fiber, which helps stabilize digestion. This product also contains 12 essential and 8 non-essential amino acids.

Calorie content and nutritional value of corn

Speaking about the nutritional base of corn seeds, it should be noted that the exact numbers depend not only on whether the product was processed, but also on the type of raw material. Average caloric content and nutritional value are presented in the table.

Beneficial properties of corn for the body

Thanks to the rich composition of corn grains, the use of products made from them helps to improve health and improve the functioning of many organs and systems of the human body, both for men, women and children. It is also useful for pregnant women to consume; limiting the product in food depends only on personal contraindications.

Beneficial properties of corn for the body:

• B vitamins are involved in energy production and metabolic regulation. In many ways, they ensure a healthy and beautiful appearance. The presence of these nutrients is also necessary for the calm and confident functioning of the nervous system.
• Corn brings vitamin E to the body, which is primarily needed for high-quality anti-cancer immunity. In addition, tocopherol is involved in the functioning of the nervous, reproductive and circulatory systems, prevents aging. Selenium, also contained in corn, is no less important for anti-carcinogenic prevention.
• Calcium is one of the elements extremely important for the body. Together with phosphorus, it ensures the strength of teeth and bones, helps strengthen the nervous system, and is necessary for the growth and strengthening of muscle tissue.
• Thanks to the presence of magnesium in the composition, eating corn helps balance the central nervous system, improve heart function, reduce the influence of stress factors and prevent some spasms.
• Copper and iron, which enter the body along with the product, improve the functioning of the cardiovascular system, normalize heart rate, strengthen the walls of blood vessels, and have an antiseptic effect.
• 100 grams of corn grain contains half the amount of dietary fiber that should be consumed daily. Thanks to them, it stimulates intestinal peristalsis, mechanically cleanses it, and improves blood circulation in the tissues.

Medicinal properties for the human body

Over many centuries, corn grains, silks, leaves and other parts of the plant have been learned to be used beneficially in folk healing practices. The most common form of the medicine is an infusion or extract. In Russia, corn silk tincture is often used to stimulate bile production in case of cholecystitis, hepatitis and other diseases associated with the liver or gall bladder. In addition, phyto-preparations from corn silk have a diuretic and hypoglycemic effect, therefore they are used in appropriate cases.

Corn oil is recommended to be taken to improve well-being in diseases of the bile ducts, liver, hypertension, cardiac edema and atherosclerosis.

Corn cob kernels contain important medicinal properties, therefore do not require special processing. Simply eating them is enough to enhance the removal of radionuclides and toxins from the body. The presence of strong antioxidants mentioned above (tocopherol, selenium) helps in the prevention and treatment of cancer.

When boiled, corn helps in the treatment of gout, constipation, nephritis, liver diseases and cardiovascular diseases.

In folk medicine, corn is used for medicinal purposes to treat the following diseases:

• Glaucoma. You need to brew 15 grams of crushed stigmas with a glass of boiling water and leave for 35-40 minutes. After filtering and cooling, the infusion is used 1 tablespoon three times a day. Drinking is not recommended.
• Obesity. It is necessary to infuse the crushed stigmas in boiling water (1:10) for an hour, then strain and cool. When taking 1 tbsp. l. no more than 5 times a day, this remedy reduces appetite and improves metabolism.
• For pancreatitis, a decoction of grains, stigmas and wrappers of white corn at the stage of milky-wax ripeness, taken three times a day, 150-200 ml, helps.
• Diabetes. Take 1 spoon of dried and ground immortelle flowers, rose hips and blueberry leaves, as well as 2 spoons of corn flour. The dry mixture is poured with 0.5 liters of boiling water and cooked over low heat for about 5-10 minutes, and then closed to infuse for 60 minutes. After straining, you need to drink 1/3 glass three times a day, a quarter of an hour after meals. Treatment regimen: 3 weeks on, 3 weeks off.
• For urolithiasis, it is recommended to drink a decoction of corn flour (1 tablespoon per 200 ml of boiling water). After pouring, the drink must be stirred well and closed to infuse for 5-6 hours. The strained broth is taken in 2 tbsp. l. three times a day before meals.
• Pour 200 ml of boiling water over 2 tablespoons of fresh stigmas, leave for half an hour and strain. For hemorrhoids, inflammation of the appendages, atherosclerosis, hypertension and bleeding during menopause, this decoction should be drunk a quarter glass three times a day, 2 hours after a meal.

Corn oil: benefits and harms, application

Corn oil– a fairly common type of vegetable fat, but not the most popular. This product has similar gastronomic qualities as sunflower oil, but is inferior to it in terms of consumption.

Corn oil is produced by extraction or pressing from the germ of the grain, which makes up no more than 10% of its weight. Moreover, they account for more than 75% of the total fat contained in the entire grain, as well as about 20% of proteins and 70% of minerals.

There are four types of corn oil, depending on the degree of purification: unrefined, refined non-deodorized, grade D and grade P (both are refined deodorized). Oil grade D is intended for the production of dietary and baby food products, and grade P is intended for use in catering establishments and retail trade.

Despite its low popularity, corn germ oil can be used for seasoning cold dishes, for baking, and for processing food at moderate heat (no more than the smoke point - 232˚C). In addition, it is used in medicine as an anti-sclerotic agent.

Corn juice and its properties

Corn juice is not commercially available, but is produced in fairly large volumes. True, it is not the cobs that are used for pressing, but the stems and leaves. This part of the plant mainly consists of sucrose.

It should be noted that corn for the production of leaf juice is grown somewhat differently than for feed or food. The cobs are removed from the plants before ripeness, which causes sugars to begin to accumulate in the leaves. A few weeks after the ears are torn off, the crop is processed: the squeezed juice is evaporated into syrup, and the cake and unripe ears are used in pulp and alcohol production.

Corn juice is sometimes called syrup from the same grain, but it is not actually juice. Corn syrup is made from starch removed from the husks and germs, and is divided into two types: light and dark (similar to molasses). The first is usually used in the manufacture of sweets, and the second - flour products.

Experts have mixed opinions about the benefits of consuming corn syrup. Some scientists say that it does not provoke an increase in insulin levels, therefore, it is available for diabetic nutrition.

In confectionery use, syrup has an advantage over sugar - it does not crystallize, maintaining its texture. For example, corn syrup candy doesn't become tougher or harder, so it's less of a hassle to bite.

Other researchers refute this point of view, and also say that when consuming this product, there is no feeling of satiety, since the hormone leptin is not produced. Lobbying for syrup by industrialists is understandable, since this raw material is currently more profitable than sugar.

One way or another, corn syrup is quite high in calories, and its effect on the body has not been fully studied. Therefore, its use should be taken responsibly and in moderation.

Use of corn in cooking

Maize has a very wide range of uses in the culinary industry. First of all, ripe corn cobs can be eaten fresh, but more often they are boiled. Long-term use also keeps it in fairly good shape, the product does not lose many useful substances. Canned corn grains, usually sweet, are in demand all over the world and are used in the preparation of salads, first and second courses.

In the cuisines of different nations of the world there are national dishes made from corn grains: in Argentina - locro (meat soup) and humita (corn-curd dish), in Moldova - mamalyga, in Georgia - mchadi bread, in Central America - tortillas, in China - corn dumplings. In Mexico, a recipe for making chicha corn beer from sprouted grains has been preserved to this day.

A world-famous delicacy is popcorn, which is made from popping varieties of corn. This is one of those products in the production of which it is impossible to replace cereal with any analogue.

Corn flour

Corn flour is no less widely used, the maximum consumption of which is in Mexico and Central America. In this region, corn flour forms the same basis of the diet as wheat flour does in Russia. Corn flour is used to make bread, confectionery, baked goods, puddings, cereals, chips and many other products.

Corn flour and oil in cosmetology

Among corn derivatives, flour and oil obtained from grains are used in cosmetology. Moreover, it is the oil that is most in demand, since it itself has a sufficient composition for active use. Flour requires the addition of other ingredients, both to enhance the effect and to obtain a form accessible for use.

Corn flour contains vitamins A, B1, B2, E, PP, mineral compounds of potassium, calcium, manganese, sodium, phosphorus, iron and a small proportion of saturated fatty acids. The complex of these substances provides an antiseptic, nourishing, tonic and cleansing effect. Most often, corn flour is used for home preparation of remedies for acne and pimples, as well as for applying anti-cellulite masks after taking a bath.

Corn oil is a more universal cosmetic raw material and its scope of application is much wider. In addition to the fatty acids necessary for healthy skin (up to 57% of the composition is linoleic, and oleic – up to 24%), the oil also contains alpha tocopherol, also called the vitamin of youth. Its antioxidant properties not only slow down cell aging, but also prevent the activity of free radicals, which are one of the causes of cancer.

Fatty acids nourish, regulate lipid exchange between tissues, stabilize intracellular metabolism, and strengthen skin immunity. Corn oil in cosmetology can be used for dry, oily, damaged, aging and sensitive skin of the face and hands. Together with other base and essential oils in home cosmetics, it helps take care of hair and nails, and also acts as a good massage agent.

Application of corn in other areas

Gastronomic use represents a large, but not the only area of ​​use of corn in the modern world. In industrial cosmetology, pharmaceuticals and medicine, derivatives of this culture are used very rarely. Corn is much more in demand for Agriculture. It is very well suited for animal nutrition, since in terms of green mass and yield it significantly outperforms most fodder crops. In addition, this food is easily digested and easily included in the diet, enriching it with carotene. The leafy part of the plants remaining after harvesting has no less nutritional value than oats or barley. About 70% of the corn crop area is occupied by silage varieties cultivated exclusively for cattle feed.

In addition, corn components are used in the manufacture of paint and varnish products and soap products, viscose fabric, paper, building materials and fertilizers. In South and Central America, corn starch is a key raw material in the production of alcohol.

Germinating corn at home

Sprouting seeds of various cereals is widely used today among supporters of a healthy diet. Corn is no exception - this method of preparation for consumption makes the grains easier to digest and saturates them with useful elements.

Pre-sowing germination of seeds is also practiced to improve their germination and germination of cereals for making moonshine.

Sprouted corn benefits and harms

Sprouted corn kernels contain a large amount of antioxidants. This contributes to the rejuvenation of body tissues and the protection of their carcinogenic factors.

The chemical composition of sprouted corn helps to increase hemoglobin levels, stabilize blood pressure, and improve vision. Corn sprouts are consumed fresh, scalded with boiling water, in salads, porridges or soups.

How to sprout corn kernels for food

1. For germination, take a low dish with a large bottom area so that you can lay out the cereal in 2-3 layers.
2. Then water is poured in until the top grains are lightly covered.
3. During germination, the liquid must be changed every 12 hours so that the medium does not fade.
4. After a couple of days, the cereal will swell and will be ready for consumption, but grains with green sprouts will be more useful.

Main contraindications to the use of corn and corn oil

Corn grains are not a universal product suitable for absolutely everyone. In addition to those who have individual intolerance, people with increased blood clotting and thrombosis should be careful with cereal. The fact is that the cereal contains a decent amount of vitamin K, which stimulates blood clotting.

You should also remember about the large amount of dietary fiber. They can cause complications in acute gastrointestinal diseases or intestinal obstruction (although in some cases they also help solve the problem). Irritation of the digestive walls by fibers can aggravate the situation with gastritis, duodenal or stomach ulcers. Your attending physician will be the best person to help you decide whether to use it.

Like many vegetable fats, corn oil is considered a safe product for everyone except those with individual intolerance. However, it is important to choose the liquid responsibly, since a spoiled product may contain harmful oxides and compounds.

Collection, preparation and storage, as well as shelf life

The time when corn is harvested is selected based on the characteristics of the plant variety, its purpose, place of cultivation and current vegetative characteristics. In Russia, as a rule, sweet corn begins to be harvested at the end of August or beginning of September. After collecting the cobs, both fodder and food grains are subjected to primary cleaning, drying and separation from impurities.

The conditions and technology for storing corn grains can vary greatly, depending on the variety. Dairy corn can be stored refrigerated for no more than 3 weeks. In industrial production, it is either frozen or canned. To do home freezing with your own hands you need:

1. Soak the cobs for 20 minutes in a water-salt solution (1 tsp lemon juice and salt per 1 liter of water).
2. Hull the grain and dry it.
3. Pack into sealed bags and put in the freezer.

In households, grain corn is stored in boxes, plastic cans or canvas bags, and in large farms - in elevators at ambient temperature and humidity no more than 13%. You can try to achieve similar results at home. Seed material is kept in a dry room, stacked, for which barns or attics are well suited. When storing cobs, it is necessary to equip the room with a forced ventilation system.

Storing Boiled Corn

Boiled corn is a popular delicacy, which, unfortunately, is not available fresh all year round. Few people know that you can stock up on this simple product for the winter by placing it in the refrigerator after cooking:

1. Cobs wrapped in cling film will keep for several days in the refrigerator, maintaining flavor and freshness.
2. You can put the whole pot in the refrigerator along with the water and the cobs. For 2-3 days, the grain will retain its juiciness and taste.
3. For long-term storage in the freezer, boiled cobs should be dipped several times alternately in hot and cold water, dried with a napkin and separately wrapped in cling film. The period of such storage is 3 months.

To preserve corn grains, a brine is made with salt and sugar (3 tsp per 1 liter of water). Fresh grains are poured into a sterilized jar and filled to the top with a preservative solution. You can additionally add your preferred spices to the jar: bay leaf, pepper, basil, paprika, etc.

Video: beneficial properties of corn for the body