Corn - Inexpensive Energy Source & Benefits

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Corn is an inexpensive energy source compared to natural gas and oil because it is renewable and can be grown almost anywhere in the world. Corn is a vegetable/grain that is full of energy and can be use for many different purposes. Corn evolved from the plant Maize through special cultivation techniques from the Native Americans.

Corn is a great source of energy for the body because it is high in nutrients such as vitamin B1 and vitamin B5. B-vitamins are known as the energy vitamins because these vitamins help metabolize carbohydrates, the body’s main source of fuel. Unlike other vegetables, corn is efficient at absorbing carbon atoms from the atmosphere, carbon molecules are the building blocks of energy. Corn is also efficient at preserving the carbon atoms it absorbs, meaning less energy is loss when corns are transformed into bread, chip, oil, baby food, etc.

Thanksgiving is coming up in a few weeks, don’t forget to eat corns to supply your body with energy so you don’t end up being tired.

Benefits of Corn

• Good source of fiber - 1 cup of corn provides about 19% of the daily recommendation of fiber. Fiber helps lower blood sugar level and prevents constipation.
• Good source of low-fat complex carbs = longer energy without the fat.
• Good source of folic acid and vitamin C. Folic acid helps reduce the risk of neural-tube birth defects.
• Contains vitamin B3 (niacin) - helps release energy from nutrients and reduce cholesterol level.
• Helps reduce the risk of heart disease from aiding the break down of long-term elevation of homocysteine.
• Decent source of magnesium and phosphorus.
• Burning ethanol instead of gasoline for energy reduces air pollution dramatically.

Interesting Corn Facts

• Corn is America’s number 1 crop and lead its competitors in value and volume.
• Corn is produced on every continent in the world except Antarctica.
• Frozen pizza would taste nasty if it wasn’t for corn - helps reduce moisture from migrating into the crust making it less soggy.
• Corn syrup keeps bread and other baked goods from going stale early.
• Over 50% of the U.S. corn is grown in Iowa, Illinois, Nebraska and Minnesota.

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