Health Plan - Corny Facts

By
Corn is the second staple food of Filipinos and has always been an important food for centuries. Eating corn has a lot of health benefits. Depending on the variety, corn is loaded with vitamins and minerals. Yellow corn has pro-vitamin A and has almost twice as much iron than white corn. White corn does not have any pro-vitamin A but it has more thiamin and niacin than the yellow variety. The protein content of white corn is slightly more than that found in the yellow corn. Both varieties contain the same amount of calcium.

White corn is considered as a low glycemic index (GI) food. Glycemic index is the glucose response of an individual to a food as compared to a reference food, like white bread. It is the ranking of food that tells whether a food will raise blood sugar levels dramatically, moderately or just a little. Low GI food, like white corn, helps in the proper control and management of diabetes mellitus. It delays hunger pangs and promotes weight loss in overweight people. Additionally, it can extend an athlete’s endurance because of its slow-releasing fuel for the muscles.


Corn can be prepared in many ways. Fresh sweet corn on the cob can be steamed or boiled and grilled. My favorite is boiled corn brushed with butter or margarine and sprinkled with iodized salt and cheese powder! Corn is also an ideal side dish for grilled chicken and spareribs and fresh corn kernels may be used as an ingredient in soups, stews, casseroles, puddings, relishes, and breads. It is best to cook corn as soon as possible after it is picked or purchased. After being picked, the corn’s natural sugars gradually convert to starch, which lessens the corn’s natural sweetness.


When buying and storing corn, make sure they have fresh green, tightly fitting husks, with golden brown silk, and tip ends that are free of decay. The ears should be evenly covered with plump, consistently sized kernels. Avoid corn that has been on display with husks pulled back, or with discolored or dry-looking husks, stem ends, or kernels.

Comments

  1. June Zach (Fledgling Blogger)March 21, 2010 at 6:21 PM

    Nice presentation!

    I love butter corn on the cub and steamed corn which I guess is called "tilaob" in vernacular but not quite sure. Hehe!

    ReplyDelete
  2. Walt WebbMarch 21, 2010 at 10:24 PM

    Hi, just thought I would drop by and say hello. I am glad you liked the post on Food4Blogs. I should help bloggers with some traffic. Did you sign up with me yet?, there is nothing out of pocket.
    Walt AKA All Sports on the Web

    ReplyDelete
  3. julietMarch 22, 2010 at 10:15 AM

    Thanks June Zach! Though I love to eat corn, I'm not really familiar with the term they hook on how they cook it. For sure, everyone here calls it "mais", lol!

    Thanks for dropping by Walt Webb. I've signed up using my food blog Lutong Pinoy, Atbp. I made a mistake on my first sign-up - I forgot to use your referral link so I decided to use my other blog.

    ReplyDelete

Post a Comment

Popular posts from this blog

Tingko Beach, Alcoy, Cebu, Philippines

By
Image
The family's favorite spot is the Tingko Beach! It is just a short tricycle ride from Guiwang, my husband's place. The clear blue sea and the white sands are free! There is no entrance or exit fee! (lol) We could bring our own food or even grill barbecue and enjoy the day eating, swimming and catching small fish! The children love it! Tingko Beach is a popular getaway located in Daan Lungsod, Alcoy in Cebu, Philippines. It is in a small but deep lagoon across a coral island called Mabad-on Reef that completely submerge during high tide and expose during low tide. Only a very narrow channel from the mainland separates it. Tingko Beach is an extensive stretch of curved shoreline with very white sand and clear water fringed with coconut palm grooves and limestone cliffs. A few feet from the shore, the sea floor gradually plunges down to a depth of several feet below the surface. The beach can be crowded during weekends where locals and city folks, and occasionally, foreigners,...
Read more

Leftover Pancit Canton

By
Image
Most of the time, we just throw our leftover foods or feed them to a neighbor's dog, but this time I made some cooking experiment. There's a plate of leftover pancit canton on the table and it's such a waste if we just throw it away. I was thinking about turning it to a different dish. Hmmm, how about Tortang Pancit Canton? Have you tried it? I prepared two beaten eggs to serve as binder, no flour, no condiments, just plain eggs. Cooking was as easy as basic frying. When the oil was hot, I put a spoonful of pancit canton in the skillet, poured beaten eggs just enough to cover its size, and cook it until it's golden brown. That's it! The Verdict: The kids liked it, and I like it too! It's crunchy outside and soft inside. However, the dish did not pass hubby's taste. He did not even like how it looks! :(
Read more

Tingko Beach Alcoy - Revisited

By
Image
Tingko Beach has changed since we last visited the place. There are a few renovations done on the place. The store is under renovation and there are four new cottages under construction. Tingko Beach has improved. I could say, it's better than before. A new private resort is putting up four cottages on top of the big rocks beside the beach. About eleven years ago, there were cottages on top of these very same rocks but they were all gone when we went in 2000. I'm glad they are building not only one but four cottages! However, price range for the new cottages are Php1,000 to 1,500. These are the Antig Cottages and they are still serving the beach goers. They also made some improvements to their place, which made the place even more attractive and spacious. Room rates for cottages owned by Jack Antig Php 900.00 to 1,000.00 per room/cottage = good for 6 persons You may contact Jack at phone #483-9298 for room inquiries and possible price adjustments. Below is the bar...
Read more