Sugar corn unveiled: Health benefits beyond a summer treat

Sugar corn is a delicacy known for seaside beaches and amusing rhymes. We enjoy it served with butter or salt or by adding kernels from a tin to a salad. However, few people consider what lies within the small kernels of sugar corn.

Different types of corn are cultivated depending on their intended use. The three most common types are sugar corn, fodder corn, and grain corn. The first is sugar corn, which we most often buy on the cob and sometimes find in tins. The second is fodder corn, intended for animal feed. The third, equally important, is grain corn, from which flour and groats are produced. Each of these varieties has its specific use, showcasing how versatile this plant is.

Sugar corn stands out with its high content of polyphenols, granting it strong antioxidant properties. Moreover, thermal processing, pasteurisation, and fermentation increase the antioxidant activity of corn. The colour of corn kernels depends on the amount of flavonoids present. Anthocyanins, for example, give corn blue, purple, and red hues. Thus, contrary to popular belief, colourful corn is completely natural, and the blue variety was already known to the Aztecs and Mayans.

Sugar corn is rich in carotenoids, which are precursors to vitamin A. Carotenoids protect the body against oxidative stress, accelerating ageing processes and supporting eye health. Additionally, sugar corn aids the circulatory system, reduces the risk of cardiovascular diseases, and lowers blood pressure and the concentration of "bad" cholesterol in the blood.

Sugar corn is a source of fibre, magnesium, and vitamin E, which can help regulate insulin levels. Moreover, studies show that consuming approximately 10 grams of resistant starch from corn daily positively affects glucose-insulin metabolism. It's worth noting the impact of corn on the colon. Resistant starch, of which corn is a good source, improves bowel function, reduces diarrhoea symptoms, and acts as a prebiotic.