Roasted corn

INTRODUCTION

The corn plant has long, lance-shaped leaves that are distributed throughout the stem. For proper development of corn requires warm temperatures (above 20 degrees) and a great sun exposure .

Its quality and growth are greater in climates with low humidity. However, is a very demanding crop in terms of the amount of water you need.

The fruit of this plant is the cob, which is harvested once a year, in early autumn. That is in September / October in the northern hemisphere and in March / April in the southern hemisphere. The harvest is done mechanically, with harvesters pluck that automatically shelled fruit, which was later cleaned and dried.

The subsequent process consists of a corn soften and peeled either by cooking or soaking, after which it goes to its roasting.

THE BENEFITS OF ROASTED CORN

• Its high carbohydrate content in easy digestion, make it an ideal food for children and athletes.
• It is recommended for people with magnesium deficiency.
• Its flour is ideal when there are problems of allergy or intolerance to gluten.
• Corn is used as diuretic infusions, excellent in hypertension, fluid retention or when we want to prevent urinary tract infections.
• His contribution in fiber helps digestion and reduces cholesterol, corn offers the "Beta Carotene" antioxidant recommended for preventing cancer.
• It also provides B vitamins, specifically B1, B3 and B9, which act on the nervous system.

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