Corn is a source of carbohydrates that actually contains many important nutrients. One is a carotenoid that helps lower the risk of heart disease and cancer.
When most of the vegetables and fruits have nutritional value will drop after cooking, not the case with corn.
According to researchers from Cornell University, cooked corn had higher levels of carotenoids (vitamin A) is better. In addition, the cooking process will increase the antioxidants in corn to 53 percent. There's more content is not less important, namely ferulic acid.
When most of the vegetables and fruits have nutritional value will drop after cooking, not the case with corn.
According to researchers from Cornell University, cooked corn had higher levels of carotenoids (vitamin A) is better. In addition, the cooking process will increase the antioxidants in corn to 53 percent. There's more content is not less important, namely ferulic acid.
