The grain which is often called the golden grain, is considered as food that is easily digestible and rich in nutrients. Many people believe that the corn fills the body with excess calories, which is completely wrong, since it is rich in carbohydrates and poor in fats and it is a good source of rapidly available energy.

Besides being used as flour for various pastries, the corn is often used as a vegetable in the form of addition to meals and it has positive effects on the health due to its beneficial ingredients. The meals that contain corn are delicious and healthy in almost all shapes and combinations.

The corn grain has the highest percentage of the germ that contains a large portion of fats and sugar. It is used for producing high quality oil, which is rich in vitamin A, C and E (fertility vitamin) and unsaturated fatty acids. The oil is recommended as a cure in the progressive senile atherosclerosis because it reduces the level of cholesterol and it is enough to use 20 g of the oil a day as a supplement to the regular diet.

The corn and pastry prepared with corn flour have a beneficial effect on the health when it comes to Alzheimer’s disease, anemia, bronchitis, depression, diabetes, strengthening of the nervous system, problems with the metabolism, infertility, blood vessel diseases, osteoporosis, rheumatism, loss of appetite, heart diseases, problems with the bladder, urinary tract, cholesterol and kidneys.

Cure for the heart and brain

The contribution of the corn to the health of the heart and the blood vessels is not only in the high content of dietary fibers, which destroy the increased cholesterol levels, but also in the significant amounts of folic acid, vitamin B3 and magnesium that help the natural regulation of homocysteine levels in the body, thereby protecting the cardiovascular system. The corn is rich in vitamin B1, which provides almost a third of the daily needs of our body and plays an important role in the normal functioning of the brain.

A powerful antioxidant

Although the rule is that raw vegetables are healthier than cooked, the corn does not belong to that group. In fact, some American researchers found that during the thermal treatment of the corn, boiling or baking, there is releasing of molecules with antioxidant activity, which increases its protective powers.
-