All about corn

Many gardeners and gardeners sow corn on their plots. This culture is primarily known to us as a canned product. It is unpretentious and grows well in many regions of our country. The article will describe in detail about corn: its species, characteristics, useful and harmful properties, as well as interesting little-known facts relating to this plant.

In fact, corn has a few more names. It was originally called "maize". And also there are two more terms that denote this grass at different times: “whale”, “Turkish millet”. The first historical evidence of this plant was found in the places of settlement of the Aztecs and the ancient Mayan tribes. The land of cereal is the territory of modern Southern Mexico and Guatemala. Presumably already in those days (more than 5 thousand years ago) people grew corn for their own needs and for livestock feed.

Scientists believe that the ancient species of this plant differed significantly from the culture that grows and is grown in our days.

In Europe, corn in its modern form appeared at the end of the 15th century. In our country, culture took root even later, only at the turn of the XVII and XVIII centuries. At present, corn is successfully cultivated in many CIS countries, in Moldova, the USA, in Central and North America, Georgia, in Central Asia, in the North Caucasus and the south of the Far East, in the Lower Volga region, in Ukraine. But also favorable for the growth of many varieties of this crop and the climatic conditions of central Russia.

Corn is a family of cereals. This annual plant can reach heights of up to 4-5 meters. The stem has a diameter of 8-10 cm, dense, without an internal cavity. Corn leaves of lanceolate form, their length is 0.5-1 meters.

The plant has both female and male flowers. The first are hidden on the stem at the base of the leaves. After pollination from the female flower, the ear begins to develop. Male flowers form panicles at the very top of the corn stalk.

Corn cobs are protected by a “wrap” of several layers of leaves. Inside this peculiar cocoon corn kernels develop. After aging and collection, they are used as food or as feed for livestock. The use of the fruit of corn depends on its particular type and variety. For various, including therapeutic purposes, not only grains and cobs are used, but also other parts of the corn. This will be discussed in other sections of the article.

Under favorable conditions, sufficient heat and moisture flowering in corn can begin as early as the second half of July. Corn on the cob ripen in September - October. Depending on the degree of maturity, the fruits are milky to light yellow in color. Ripe corn seeds can be planted as seeds in the next season.

The culture is best developed on loose sandy, loamy, riparian and chernozem soils. The most commonly cultivated corn is ordinary or sowing, which has several subspecies. More hardy fodder varieties grow well on podzolic and peat bog soils.

Corn develops a fairly powerful and extensive root system. With a lack of moisture, the roots can go more than one and a half meters deep into the soil. However, an extensive array of horses located near the surface is also developing. Thus, the plant absorbs oxygen from the upper layers of the soil. In the process of growth and development of the stem, additional above-ground roots are also formed. They serve to keep a powerful heavy trunk from falling or breaking at the base.

Grow on your site one of the subspecies of sowing corn easy. Planting material of various varieties, including early ones, is on sale. They are suitable for cultivation in regions with a short summer.

Corn can be planted in May - June. For this culture is better to take a sunny place on the site. It is undesirable to have buildings or trees nearby, giving a long shadow on the garden bed with corn.

Soil previously you need to dig and moisten. Under digging you can make compost or organic fertilizer. This will serve as a good feed and accelerate the development of the plant.

Grains are dug into the ground by 4-5 cm, covered with earth, which then needs to be slightly compacted. After seeding, the wells need to be watered again.

In warm weather and good watering shoots appear already for 5-7 days. Further, the care of the plant consists in regular watering, loosening the soil, removing weeds.

This cereal culture is very widely used in the diet. Various parts of the plant are included in the composition of medicines and folk recipes.

Corn oil helps to reduce the level of sugar and cholesterol, is used for the prevention of atherosclerosis and as an aid in the treatment of this disease. The recommended daily intake of the product is 70-80 g. Corn oil contains large amounts of vitamin E, unsaturated vegetable fats.

Corn oil is also effective as an external agent. For example, you can use it for lotions on areas with hematoma, with itching and irritation of the skin.

In cosmetology, oil from corn kernels has long been widely used. It is often one of the components of the face and scalp nourishing masks. Corn oil is a part of cosmetic creams, used to strengthen hair and nails.

A very valuable product is corn grits. Products and dishes from it are low in calories and easily absorbed by the body. They are recommended for diet food for people with chronic diseases of the gastrointestinal tract, overweight, diabetes patients.

Widespread use in the official and traditional medicine received corn silk. Stigmas or columns are part of the female flower. They are under the leaves framing a ripening cob with grains. Externally, the stigmas have the appearance of hairs. The color of the bars varies depending on the degree of maturity of the cob from green, then yellowish to dark brown.

This part of the plant contains a large number of very valuable components that are beneficial for the various systems of the body. Among them are ascorbic acid, alkaloids, carotenoids, glycosides, essential oils, flavonoids, vitamin K, sitosterol, saponins. But important trace elements were also found in corn poles: manganese, aluminum, chromium, copper, and iron.

Raw materials are collected during the beginning of the ripening of the cobs, when the grains have the so-called milky ripeness. At this time, the bars have a maximum concentration of useful substances.

The most valuable property of corn silk is their ability to stimulate the secretion of bile and reduce its viscosity. And also drugs based on them reduce the content of bilirubin, contribute to an increase in the number of platelets. Due to the last property, corn stigmas are used for bleeding and insufficient blood clotting.

Corn stigmas are part of the means for the treatment of inflammatory diseases of the urogenital system, cholangitis, cholecystitis, hepatitis, as well as cardiac edema. Known sedative properties of drugs based on this raw material.

Infusion for oral administration in diseases of the liver and biliary tract is prepared according to the following recipe. Dried raw materials (4 tbsp. Spoons) pour 500 ml of boiling water, leave for 2 hours, then filter. Infusion drink 100 ml for 20-30 minutes before each meal during the day.

To reduce pressure and with atherosclerosis, corn leaf decoction is used. Dried raw materials in a volume of 50 g pour 1 liter of water. Bring to a boil and simmer on low heat for 10-15 minutes. Allow the broth to cool, then strain it. To take this tool you need to ½ cup 3 times a day.

Beneficial substances found in corn kernels are amino acids, glutamic acid, proteins, vitamins of groups A, B, E, microelements (iron, iodine, manganese, zinc), and light carbohydrates.

Grains of corn in all kinds of very well affect the health of teeth. The famous corn porridge, hominy, a favorite dish of mountaineers-long-livers. In addition to excellent physical shape, they are also famous for the good condition of the teeth, preserved until old age.

Corn starch is a valuable product. It is obtained from the grains of some subspecies of corn. Along with potato and other types of starches, it is used in the food industry, suitable for dietary nutrition.

As with any product or medicine, the consumption of corn and parts of this plant is not shown to everyone.

• Do not get involved in this product to people suffering from thrombosis, varicose veins and increased blood viscosity.
• Corn kernels, especially in fresh form, are contraindicated in case of exacerbation of gastric and intestinal ulcers.
• In severe dysbacteriosis, the use of fresh or canned corn kernels can cause flatulence and diarrhea. This is due to the high content of plant fiber in this product.

Corn has many subspecies and varieties. First of all, it is divided into three large groups: fodder, sowing and decorative.

• First view This culture is much less demanding of growing conditions. Fruits, leaves and stems of these plants after harvest go to feed agricultural animals. In maize fodder varieties, the cobs are usually very small, and the grains do not have a pleasant taste.
• Second large group - This is corn sown. It is the varieties of this type that are widely used in the food industry for cooking, preserving, cooking dishes, oils and medicines. It includes sugar, dental and starchy corn.
• Decorative corn not too well known in our country. It is not used for food, but serves to decorate the landscape. The varieties of this species include: black corn, multi-colored, color, rainbow.

Further, subspecies and varieties of sown corn will be described in more detail. It is these cereals that are most common and widely grown, including in our country.

The most common of all subspecies of culture. Such corn is called sweet. From it went many hybrids of this grass. The name of the subspecies is due to the taste of mature ears. The ripe grain of the plant is indeed sweet to the taste. Varieties of this subspecies are used by many producers of canned vegetables. In particular, Bonduelle, a brand of canned vegetables, is very well-known in our country.

Adult plants reach a height of 2-3 meters. On each of them several cobs are formed.

We list the best and common varieties of sweet corn.

Culture, more adapted to the southern climatic conditions. The plant is quite tall, reaching an average of 3 meters. Stems are powerful and thick, have pronounced nodules.

The grade is very fruitful, differs in large grains which are used for conservation, production of oil and starch. In our country, the variety grows mostly in the Kuban.

Differs in large grains of dairy color.The plant loves sunny places. Poor tolerates even a little shaded. Cobs can be up to 20 cm in length. The variety has a high yield. Used mainly for industrial cultivation.

For cultivation in the summer cottage fit several varieties and hybrids of sweet corn.

The adult plant is compact and low, about one and a half meters high. At the same time the culture gives large ears. Corn of this grade early ripening. After planting the seeds in the ground at the end of May, it will take about 70-80 days to reach the maturity of the cobs. The grains have excellent taste. Can be used fresh. And also they are suitable for cooking and home canning.

Cold-resistant hybrid. Landing in the ground is possible at temperatures above +10 degrees. Plants are able to tolerate small late spring frosts. The variety is early ripe; it takes about 70 days from planting to ripening cobs. Culture grows well in all soils, has good resistance to diseases. Height of an adult plant is 150-170 cm.

Tall plant up to 2 meters. Gives large cobs. Grains of bright yellow color with milky-yellow pulp, large, fragrant, juicy. The variety has excellent taste. Among the weaknesses of this culture can only be noted sensitivity to lower temperatures. In other words, it will not tolerate May frosts typical of the middle zone.

Therefore, this variety is preferable to grow seedlings. In the open ground as young plants can be planted in early June. Within two months, it will be possible to harvest a very abundant crop.

Corn "Spirit" can be used fresh, boil cobs, freeze and preserve the fruits removed from the cob.

For many gardeners, the variety is a wonder because this corn has an unusual color of grains. They have a dark purple color. However, this does not affect the taste of ripe fruit. On the contrary, the taste of the grains is very sweet and tender, has nutty notes.

Violet color of the fruits give anthocyanins. This substance is not typical for most common varieties. However, this element has a pronounced antioxidant effect. Therefore, it is safe to say that the fruits of "Hopi" contain additional benefits.

The name of this subtype of corn was due to the specific shape of the fruit. Each grain is very similar to a tooth and even has a depression at the top. We have this culture is not widespread. Used to produce starch, corn oil. And also some varieties of this maize subspecies are grown for feeding on farm animals.

This subspecies of cereal culture is used primarily for the manufacture of corn starch from its fruit. Grains contain an increased amount of this valuable substance. They are mealy-light in color, shiny and smooth. The ears of starchy corn are rather large and dense. Due to this, the plant gives high yields.

The flavor, the content of various substances and the caloric content of the corn may vary. It depends on the form in which the fruits are used. On the shelves most often we find canned corn. And the cobs grown on your plot are usually consumed boiled or fresh.

Corn refers to dietary products. At the stage of milk ripeness, its calorific value is 338 kcal. When storing fruits, the sugar content and caloric content of the product is reduced.

Fresh corn preserves the maximum natural composition of nutrients and microelements.

100 grams of fresh corn kernels contain:

• proteins - 10.3 g;
• carbohydrates - 67 g;
• vegetable fats - 5 g;
• vegetable fiber - 2.1 g;
• water - 14 g;
• retinol - 0.3 mg;
• thiamine (B1) - 0.4 mg;
• Riboflavin (B2) - 0.1 mg;
• choline (B4) - 71 mg;
• biotin - 21 mcg;
• Vitamin A - 300 micrograms;
• Pantothenic acid (B5) - 0.6 mg;
• pyridoxine (B6) - 0.5 mg;
• Vitamin E - 5.5 mg;
• potassium - 290 mg;
• magnesium –105 mg;
• sulfur - 115 mg;
• calcium - 46 mg;
• sodium - 27 mg;
• phosphorus - 300 mg;
• silicon - 60 mg;
• iron 4 mg;
• manganese - 1.1 mg;
• iodine - 5.2 mg;
• selenium - 30 mcg;
• fluorine - 64 µg;
• copper - 290 mcg;
• zinc - 1.73 mg.

Corn cobs can be eaten boiled. True, after cooking the fruit should not be stored for a long time. The best option is to use them warm or hot. Cobs with grains need to be boiled in fresh water. If necessary, the product is salted after heat treatment. Boiled corn can be seasoned with spices, sauces, used as a side dish for meat dishes.

Ripe cobs should be dipped in boiling water and boiled for about 20 minutes. If the grains are yellow and slightly dried, they will have to be cooked for about an hour. During long cooking, a significant part of the useful properties of the product is lost.

The average calorie boiled corn is about 125 kcal per 100 g of product. In the cob after a short heat treatment, most of the nutrients are retained. In particular, boiled corn contains a large amount of vitamins of groups B, K, E. When boiled corn kernels are consumed, the body is replenished with reserves of magnesium, selenium, potassium, phosphorus, and important amino acids.

After heat treatment, vegetable fibers become softer and easier to digest. Therefore, boiled corn can be eaten by people with poor portability of fiber, impaired intestinal motility and other diseases of the gastrointestinal tract. Cooked grains stimulate the production of bile and digestive juices, gently cleanse the intestines, stimulate metabolic processes.

For the preparation of the product is usually taken grain sugar varieties. Since these fruits have a pleasant sweetish taste. Most often take yellow grains, rarely white or dark.

In the process of cooking the corn is heat treated. In the jar she gets with the addition of water, salt and sugar. This affects the caloric content and composition of the finished product.

The calorie content of a canned product can vary. Different manufacturers comply with different recipes and add different amounts of sugar and salt. On average, 100 g of canned corn kernels have a calorific value of about 100 kcal. There is a product with indicators of 58-60 kcal.

The protein content is 2.2 g, carbohydrate 11.2 g

If the product is sold in a glass jar, you should pay attention to the color of the grains and the appearance of the brine. Fruits must be yellow in color, this indicates a high-quality, well-selected raw material. Brine should not be cloudy.

Despite some loss of beneficial substances, a large amount of vegetable fiber, vitamins of groups B, E, K, PP remain in canned corn kernels. The product contains potassium, zinc, iron, phosphorus.

Canned corn retains its choleretic properties, helps reduce cholesterol levels. Due to the fact that the product contains sugar, canned corn should be used with caution in people with diabetes.

It would seem that this plant is known to each of us since childhood. However, there is a mass of little-known and very interesting data on this widespread cereal.

• Corn was practically the staple food in the ancient tribes of Mexicans and Indians. During excavations in Mexico City, traces of pollen from this plant were found. The age of the find, according to archeologists, is about 55 thousand years.
• In Europe, the corn learned thanks to Christopher Columbus. It was he who brought the seeds of this culture in the XV century. In many countries of the European continent, the plant quickly became widespread and popular as a food product.
• Corn moved to Russia from the Crimea. It happened only in the XVII century.
• The maximum height of an adult plant, officially recorded, is 7 meters. This is equal to the height of two floors of a modern apartment building.
• The native name of culture is not the usual word for us “corn”, but the term “maize”. In Latin, the plant is designated as Zea mais.
• Despite the fact that corn contains flowers of male and female type, it is unable to bear fruit alone. Ovaries cobs form only if there are other representatives of this cereal.
• Very interesting is the fact that corn cannot multiply without human help. For seed germination, it must free itself from the leaves of the cob and fall into the soil. Without human hands, this process cannot be realized. When ripe, the cob unfastens from the stem and falls to the ground entirely. Grains at the same time for the most part simply rot.
• The ancestor of modern corn had a completely different appearance. The plant was rather short, about half a meter tall. The ear was located at the very top and there was only one. There was no “wrapper” of dense leaves on the cob, so the seeds could freely scatter on the soil.
• We are used to the fact that corn kernels have a yellow color. However, since there are over a thousand varieties of this plant, the color of the seeds is also very variable. Corn can be red, multicolor, purple, black.

• In the ear of corn always contains an even number of female flowers.
• The variety Glass Gem is quite strange. It is very different from other varieties in the appearance of the cobs. Grains have a various color and the translucent structure reminding glass balls. Glass Gem is mainly used to make popcorn and cereals. In the folk art of the indigenous peoples of the USA, various ornaments, decorative crafts and souvenirs are made from colorful bright grains.
• From different parts of this cereal do not only products and medicines. The production of alcohol, plaster, plastic, industrial fiber filters and plant husks has been mastered and widely carried out.
• Corn is able to grow on all continents except Antarctica. A variety of varieties allows you to grow some species even in areas with a very short warm season. World leaders in growing this crop are currently the United States, Mexico, Brazil, India, Argentina.
• Corn fruits contain almost the complete set of substances necessary for a person and microelements. You can eat only this product in various forms for quite a long time, while feeling pretty good.
• It is proved that glutamic acid in large quantities is contained in the fruits of corn. This substance is involved in metabolic processes and has a positive effect on the brain.
• Mexicans consume the most corn compared to the rest of the world's population. On average, every Mexican eats as much as 90 kg of this product per year. In second place in the world for the use of cobs are Americans. Their annual rate is about 40 kg. Residents of Russia are not accustomed to regularly add corn to your diet. On average, one Russian accounts for less than four kilograms of product.

• Freshly picked cobs contain quite a lot of sugar.However, after they lie down for 6–8 hours, the sugar content of the grains is almost halved.
• Popcorn, corn sticks and chips, unfortunately, are not at all useful foodstuffs. According to the content of nutrients, they are not near with freshly picked cobs. Heat treatment, the addition of preservatives and flavors finally nullify the value and feasibility of using these products. Therefore, eating cornflakes or chopsticks in the morning is not at all identical to eating a healthy breakfast.
• The first inventors of popcorn were the ancient Indians. It is believed that this happened completely by accident. Someone scattered corn seeds around the campfire, which were mixed with sand. After some time, the Indians, with fright and surprise, observed bouncing opened grains. Having tasted them, people were convinced of their edibility and took the method of preparation for further armament.
• At the time of Khrushchev, the now incomprehensible term “kukutsapol” was used by the people. This word was called by the workers of the fields jokingly corn. It is known that Nikita Sergeevich Khrushchev was very supportive of this cereal culture. Under the slogan "Corn - queen of the fields", a long-term large-scale campaign was carried out to sow fields with this plant throughout the country. The term “kukutsapol” was composed of the first syllables of each word of a slogan phrase and had a playful color.
• Corn starch when added to water can form a very viscous suspension. If a sufficient amount of such a starch solution is poured into a larger container, an adult will be able to run across its surface without touching the bottom.

For information about the types of corn, its benefits and harms, see the following video.