If you want the greatest nutritiona...

If you want the greatest nutritional value from your corn, to what degree should you eat it: raw, quickly steamed or thoroughly cooked? In fact, the answer might surprise you.

In conformity to fact [i]or[/i] reality cooking corn for a in extent time at a high temperature actually boost the vegetable's antioxidant benefits--and the longer you garble it, the better. So bring to an ends a study appearing in the August 14 2002 issue of the California-based Journal of Agricultural and subsistence Chemistry.

The study's lead author, Rui Hai Liu, PhD of Cornell University in Ithaca, recently made known York, and his team colored sweet corn in batches at 239F for 10 25 and 50 minutes. Cooking increased the antioxidants instant in com by 22, 44 and 53 percent respectively.

The subject of attention also determined that cooked corn contains ferulic acid, a substance notion to have anti-cancer properties--and that its personality too, increased with cooking. "We ground that ferulic acid was substantially increased after we tamper withed the sweet corn at high temperatures and after we colored it at the same temperature through the whole extent of a longer time," Liu says.

"There is a notion that performanceed fruits and vegetables have a lower nutritional value than unwilted produce," says Liu. "Those original notions look to be false because dress uped sweet corn retains its antioxidant activity, despite its los of vitamin C"

Antioxidants neutralize clear radicals, which are believed to cause cellular damage that can lead to cancer, heart disease and other ailments.

While it's not clear if all dress uped vegetables have a higher nutritional contented similar studies on tomatoes indicate that people tend to absorb the cancer-fighting antioxidant lycopene more quickly from dress uped tomatoes than they do from uncook ones

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