What is white corn, how is it different from regular corn and how to eat it
Both adults and children love corn. It contains a lot of useful microelements, and it is not only eaten, but also used in medicine.
In the article, we will look in more detail at what white corn is, what its composition is, how it differs from yellow corn, where and how it is used in medicine, and how to grow it correctly.
What is white corn
This is a plant with an ear containing a large number of white grains. Thanks to the many years of work of breeders, more than two thousand of its varieties are known in the world.. It comes not only white, but also yellow, as well as with colored grains.
It was brought to Russia from South America. It gained popularity among Europeans due to its soft structure and grains, which have a sweet and pleasant taste. The most common variety in Russia is the yellow variety, but the white one is rapidly eclipsing its “relative.”
Characteristics and description
Externally, all varieties of corn are similar, the only difference is the color of the grains. White has a powerful stem that reaches a height of 1.5-2.5 m. The leaves are light green, similar to long ribbons.
The leaf blade grows up to 10 cm wide. The rhizome of the crop is well developed, consisting of a lobe and nearby growing roots. It differs from other varieties by the white grains on the cob. The average weight of one cob reaches 200-300 g.
Attention! Due to its sweetish taste and soft structure, white corn is consumed not only raw, but also boiled and used for preservation.
Compound
White corn contains a large number of microelements, which have a positive effect on the human body. The cobs contain easily digestible protein. The grains have a higher amount of plant protein than other cereal plants.
This protein is necessary for people who have completely eliminated meat products from their diet. It is absorbed by the body faster than that contained in meat.
The grains contain such useful microelements and vitamins:
- PP;
- A;
- B1;
- B9;
- E;
- D;
- TO;
choline;- beta-carotene;
- carotenoids;
- potassium;
- phosphorus;
- sulfur;
- magnesium;
- chlorine;
- calcium;
- magnesium;
- boron;
- vanadium;
- titanium;
- selenium;
- tin;
- manganese;
- chromium.
Interesting things on the site:
The difference between white corn and yellow corn
Most varieties of white corn are sweet varieties, and the yellow one is often used for preparing feed mixtures, oil, etc. White varieties are harvested unripe, while yellow varieties are harvested only when ripe.
White appeared as a result of a mutation of yellow, in which the ratio of sugar is several times greater than starch. Sweet corn is mainly consumed fresh or after processing with boiled water.
As white corn grows on the stalk, it curls into layers of green and white husks. Its grains contain more water than yellow varieties. The grains and milk that are present in it have the same color, while in the yellow one they are yellowish in color.
As white corn ripens, its kernels also become tough and hard., which is associated with a decrease in the amount of water in the kernels. Yellow has more nutrients and beneficial substances than its white counterpart. It contains lute and other trace elements that its white “brother” does not have.
Seeds
To plant white corn in a plot, select several already planted and healthy bushes in order to collect seed from them in the future. It is better to choose for seeds the cobs that were among the first to appear on the bush, and cut off the remaining ovaries with pruning shears so that they do not take away the strength of the seedling. In this case, all useful components will accumulate only in this cob.
To obtain high-quality seed material, pay attention to the maturity of the grains. White corn is consumed fresh, but it is not suitable for breeding - you need to wait until it is biologically mature. It is not difficult to understand that corn is ripe - this happens in September.
White corn suitable for collecting seed material if:
- its stem and foliage dry out and turn yellow;
- the grains become hard, and when you press on them, the milk does not come out.
Beneficial features
People who consume white corn regularly report improved health and appetite.. The microelements included in its composition (magnesium, sodium, calcium, fluorine, etc.) are indispensable for the full functioning of the human cardiovascular and musculoskeletal systems, and carotenoids are for eye health.
Corn porridge and young cobs of the plant are considered beneficial.. Canned products are also consumed, but when purchasing, pay attention to the expiration date.
White corn has a positive effect on the body:
- helps cope with anemia;
- improves digestion;
- promotes the full growth and development of the child;
- cleans blood vessels;
- helps cope with nervous disorders and stress;
- increases reproductive function in women and men;
- slows down the aging process of the skin, removes skin pigmentation.
Features of cultivation
It is recommended to grow white corn in loose soil with good air and moisture permeability. The plant needs feeding and fertilizers, especially at the time of cob formation. Seeds are planted in the soil only after the soil has warmed to a depth of +10°C.
At lower temperatures, seedlings appear unfriendly, and sometimes they completely rot in the ground without sprouting. White corn does not need daily watering and thrives in dry and hot weather. It is better to sow seeds in a well-lit place, then both the leaf blade and the cobs will form faster, and the yield will be much higher.
The best varieties
The most popular varieties of white corn include:
- Mermaid. This is a mid-season variety. It grows 170–190 cm in height and has a cone-shaped cob. The weight of one is 200–350 g. This variety tolerates drought well and is resistant to diseases.
Snow White (on the picture). An early variety, the ripening of the cobs occurs after 73–80 days. The bush reaches a height of 2 m. The cobs are cylindrical, 15–20 cm long, weighing 200–300 g. The grains have a rich white color.- The Snow Queen. Its features are the non-standard size of the cobs and high yield. This variety is mid-season; it takes 90–100 days for the fruit to ripen. The cobs have a cylindrical shape, grow up to 35 cm in length, and each weighs more than 300 g.
- Medunka. Belongs to early-ripening varieties of white corn, ripens in 70–75 days.The height of the bush reaches 2 m, the shape of the cobs is cylindrical, the weight of each fruit is 200–300 g. Medunka tolerates temperature changes and heat well.
Application
White corn eaten, grown for livestock feed, made into oil. It is also used in cosmetology, animal husbandry and industry.
In cooking
White corn is loved and consumed all over the world:
- boiled with cobs;
- dried;
- frozen;
- in the form of popcorn.
Also it is used to make flour, butter and starch.
In folk medicine
White corn is used in folk medicine:
- used as a choleretic agent;
- as part of medications to stop bleeding;
- in the form of an infusion for liver diseases;
- for weight loss and the fight against obesity;
- in the treatment of diabetes, pancreatitis and urolithiasis.
Contraindications
When corn is placed in a can, a reaction of water and iron occurs inside.. Regular use of such a product disrupts the functioning of internal organs. Hepatitis, cirrhosis, diabetes, arthritis and malignancies may develop.
Doctors It is not recommended to eat white corn for people suffering from:
- thrombosis and increased blood clotting;
- individual intolerance to components;
- gastrointestinal diseases - gastritis, stomach ulcers;
- obesity.
People who are watching their weight and on a diet are not recommended to consume corn in any form.. She is considered high-calorie product: 100 g contains 90 kcal.
Conclusion
White corn has a pleasant sweetish taste. It is consumed raw, boiled and canned. Due to the content of vitamins and microelements, the product is widely used in folk medicine, cooking and animal husbandry.