Healthy

Baby Corn
(From Wikipedia, the free encyclopedia)

Baby corn or candle corn is a cereal grain taken from corn (maize) harvested early while the ears are very small and immature. Baby corn ears are hand-picked from the branches as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ears. The stalk grows to only 61 cm high, thereby making the harvest much easier. Baby corn ears are typically 4.5 cm to 10 cm in length and 7 mm to 17 mm in diameter. Many varieties of specialized corn plants are used to produce baby corn, which is an important crop in Thailand and Taiwan.
Baby corn typically is eaten whole—cob included—in contrast to mature corn, whose cob is considered too tough for human consumption. Baby corn is eaten both raw and cooked, however cooking does not change its culinary and physical properties significantly; the texture remains relatively the same, as does the taste, whether raw or cooked. Baby corn is most common in Asian cuisine. In Thai cookbooks, it is referred to as candle corn.

What is Baby Corn?
(From Washington State University)

Baby corn is produced from regular corn plants which are harvested early while the ears are very immature, resulting in small ears or ìbaby corn.î Depending on variety, kernels can be yellow, white, blue or even pink.
Canned baby corn sold in the U.S. is imported from Asiaónone of it organically grown. Fresh, locally produced baby corn has better flavor and texture than canned baby corn and may have been grown organically.

Selecting Baby Corn
Look for fresh baby corn at your local farmersí market from mid-August to mid- September. Buy baby corn in the husk to maintain crispness and flavor.

Storage
Refrigerate immediately to retain sweetness. Unhusked baby corn can be refrigerated for up to one week without losing its quality.
To freeze baby corn, Place husked, ears in boiling water or steam for 30-45 seconds. Cool then freeze.

Ways to Use Baby Corn
Baby corn adds a special, gourmet touch to many dishes and salads. Its miniature size is appealing, as is the taste, color and crunch.
When ready to prepare, remove the husk and wash baby corn before cooking. Most people like to steam baby corn for 5 minutes or until tender before using in other dishes. Baby corn can also be eaten raw; the entire tiny ear of corn is edible, cob and all. Here are some easy ways to start using baby corn.
- Serve raw with other vegetables and a low-fat dip.
- Toss cooked baby corn into your favorite pasta salad or tossed salad.
- Include baby corn in any stir-fry dish.
- Add baby corn to spaghetti sauce, a rice and bean dish, or casserole.
- Serve steamed baby corn as a side dish topped with a bit of olive oil or butter and a dash of salt.
- Include raw baby corn in vegetable soups or stews, adding near the end of cooking time.
- Marinate baby corn to serve as a vegetable side dish or add to pasta or tossed salads.

How Nutritious
Is Baby Corn?
Baby corn is high in folate, a B-vitamin; four ounces provides 31% of the RDA. It is a good source of several other nutrients too: the same serving size also provides 13 percent of the potassium, 14 percent of the B-6, 10 percent of the riboflavin, 17 percent of the vitamin C and 11 percent of the fiber adults need each day.

Yellow corn contains carotenoids,which are substances that may help prevent coronary artery disease, certain cancers, and cataracts. In particular, yellow corn is abundant in two carotenoids, zeaxanthin and lutein, which keep eyes healthy. The more yellow the corn is, the more carotenoids it contains, since these compounds provide plants with color. Baby corn, being pale, would carry lesser amounts of these carotenoids than mature corn.

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Corn Cider Benefits
Corn Cider is made from Corn which good for health and abundant in necessary nutrients. Scientist’ s Research shown that Corn is a valued grain and it is very difficult to find the disadvantage from corn.
Corn compound with minerals as follow:-
Vitamin A, Vitamin B6, Calcium, Phosphorus, Iron, Potassium and Antioxidants.
After Corn Cider Production Method, Nutrients will be more advantage for health.

Vitamin A
It is a component of Cornea which help the digestive system, Eye disorders, Urinary Tract Infections, Respiratory Infections. It makes Skin and Hair stronger.

Vitamin B6
It is used for Amino Acids Metabolism and Fatty Acids for building muscle and hormone, Neurotransmitter Substances such as Serotonin, Melatonin or Dopamine. It is useful for Melancholia, Depression. It decreases Homocysteine caused Coronary thrombosis, Athersclerosis. Also Alzheimer’ s Disease. It is essential for Immune System and prevents the inflections and Catarrh. It decrease Premenstrual Syndrome (PMS).

Phosphorus
The important sources is Meat, Milk, Fish, Shrimp and Vegetables.

Benefits
1.It is essential for component of bones and teeth.
2.It builds Protein and Carbohydrate.
3.It builds brain cells and nerves.

Lack of Phosphorus
1.Lead to rickets and dental caries.
2.Slow Growth.

Calcium
The important sources is Meat, Milk, Egg, Fish, Shrimp and Green Vegetables.

Benefits
1.It is essential for component of bones and teeth.
2.It is muscle and nerves control.
3.It helps blood coagulation.

Lack of Calcium
1.Rickets and Dental caries.
2.Slow Blood Clotting.

Potassium
Important sources is Meat, Milk, Egg, Rice, Grains and some Fruits, Mushrooms, Green Vegetables.

Benefits
1.It assists the muscles, especially, Cardiac Muscle.
2.It maintains brain nervous system.
3.It helps water balance in cells.

Lack of Potassium
1.Heart failure
2.Muscle fatigue

Iron
Important Sources is Meat, Offal, Yolk, and Green Vegetables.

Benefits
1.It is essential component of Hemoglobin in red blood cells.
2.It is Oxygen Carrier.

Lack of Iron
1.Anemia
2.Nails and Hair Fragile
3.To be exhausted

Ferulic Acid
It is Antioxidant.

There are Respiration, Metabolism and Oxidation Reaction in our body, at the same time, Antioxidant is building. Free Radical is from Food, Chemical and Environment Pollution. These will be accumulated and cannot be excreted from the body through Fatty Digestion, Perspiration or Defecate.

Antioxidant Sources is Ferulic Acid which is Phytochemicals in the group of Polyphenol and in the compound of Phenolic. The Chemical Structure is Aromatic Ring, There is Hydroxylgroup in the molecules. It is a water soluble white crystal.

Ferulic Acid is a component of cell wall included with other compounds such as Lignocellulose which assists Plant’ s cell wall stronger. Most Sources of Ferulic Acid is Seed, Leaves, Grains for example Wheat, Corn, Oats, Coffee, Peanuts, Fresh Fruit such as Pineapple, Orange. Moreover, Ferulic Acid is from extracted Rice Bran and Corn Bran.

At the present, there is popularly Rice Bran Oil Industry in Thailand for cooking food. The rest of extracted Rice Bran Oil including necessary nutrients, which is material for cosmetic for examples Ferulic Acid and Phytic Acid.

The objective of many researches is for extracted nutrients in Rice Bran Oil to increased value of agricultural products and raw material of cosmetic replacement.