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If you want the greatest nutritional value from your corn, how should you eat it: raw, quickly steamed or thoroughly cooked? In fact, the answer might surprise you.
In truth, cooking corn for a long time at a high temperature actually boosts the vegetable's antioxidant benefits--and the longer you cook it, the better. So concludes a study appearing in the August 14, 2002 issue of the California-based Journal of Agricultural and Food Chemistry.
The study's lead author, Rui Hai Liu, PhD, of Cornell University in Ithaca, New York, and his team cooked sweet corn in batches at 239F for 10, 25 and 50 minutes. Cooking increased the antioxidants present in com by 22, 44 and 53 percent, respectively.
The study also determined that cooked corn contains ferulic acid, a substance thought to have anti-cancer properties--and that its presence, too, ...