Sugar corn: The surprising health benefits you didn't know

Different types of corn are cultivated depending on their intended use. The three most commonly encountered types are as follows: The first is sugar corn, which we most often buy on the cob and also find in cans. The second type is fodder corn, intended for animal feed. The last, but no less important, is grain corn, from which flour and groats are produced. Each of these varieties has a specific use, showcasing the versatility of this plant.

Sugar corn stands out due to its high content of polyphenols, providing potent antioxidant properties. Moreover, thermal processing, pasteurization, and fermentation increase the antioxidant activity of corn. The color of corn kernels depends on the amount of flavonoids present in them. For example, anthocyanins color corn blue, purple, and red. Therefore, contrary to popular belief, colorful corn is an entirely natural product, and the blue variety was already known to the Aztecs and Mayans.

Sugar corn is rich in carotenoids, precursors to vitamin A. Carotenoids protect the body against oxidative stress, accelerating aging processes and supporting eye health. In addition, sugar corn supports 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 fiber, magnesium, and vitamin E, which can help regulate insulin levels. Moreover, studies show that consuming approximately 0.4 ounces of resistant starch from corn starch daily positively affects glucose-insulin metabolism. Worth noting is the impact of corn on the colon. Resistant starch, which corn is a source of, improves bowel function, reduces diarrhea symptoms, and acts as a prebiotic.