Corn

Latin:

Zea Mays

Plant cultivated for its edible seeds on a cob. It is the most important grain after wheat and rice.

Corn helps in red blood cells production

100 g of corn – 97 kcal

It contains quite an amount of carbohydrates, fibre, protein, large contents of group B and E vitamins, potassium, phosphorus, magnesium, iron, zinc.

Elixir of youth

Magnesium, which is present in an impressive amount in corn excellently supplements its deficiency accompanying many diseases related to the body’s aging process. 150g of corn covers about 25% of an adult’s requirement for vitamin B₁. It also contains the leading anti-toxin – vitamin E, which also protects against sclerosis. Including corn in the daily menu lowers the risk of heart disease and cancer. Carbohydrates contained in corn provide energy with causing storage of fat.

Thin and calm

Corn has an anti-stress effect. It is wealthy in group B vitamins, especially vitamin B₁ which impacts the proper function of the nervous system, muscles, the heart and the production of red blood cells.

Corn vegetables contains vitamin E, which protects against atherosclerosis.

Gold hale

Corn comes from Central America and is estimated to have been cultivated as far back as 7000 B.C. It constituted the basic meal of the Mayans, Aztecs and the Incas. Corn was also a part of their culture. Aztec legend has it, that the Sun god sent down gold hale (corn) to feed the people.
It came to Europe with Columbus as did other new tid bits from the New World. At first it was known as “Indian wheat”. The French and Italians began cultivating it in the 16th century. Thanks to the Spaniards and the Portuguese corn found its way to Africa. At first corn was not very popular, only flour made out it was appreciated. It wasn’t until the 19th century, that it began to be cultivated on a mass scale.
Today, corn is widely used in the kitchen. The corn flour is used to bake bread and pastries, as well as to make the Italian polenta. It is also a basis of Mexican tortillas, tacos or enchiladas. Added to salads, or served hot - it is also good with meat dishes. We often eat it in the form of pop-corn or cereals. Besides, corn is used for the production of bourbon.

300 million per dayThat’s how many tortillas are consumed in Mexico every day! This gives over 100 billion tortillas eaten annually!

Goddess in the gardenAmerican Indians considered corn to be one of the goddesses of farming next to the bean and the pumpkin.

It found many uses in their culture:

seeds - food, for making of oil, alcohol, as an adornment,

leaves - as mattress stuffing, for making dolls and moccasins,

for the dead - as part of the send off to the Eternal Hunting Grounds.

Mexican cuisine

Spanish conquestadors have marked their presence in many different areas, including cooking... The encounter of those two cultures bore fruits in the form of an excellent and aromatic Mexican cuisine.