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Sweet Corn | Sweetcorn - Organic / Farm 28 / Kam Tin / Per 1 Piece 300g (½ Catty)

Sweet Corn | Sweetcorn - Organic / Farm 28 / Kam Tin / Per 1 Piece 300g (½ Catty)

Corn does contain high fiber, high protein, and is more nutritious and filling than white rice. Lutein and zeaxanthin are one of the components of the macular in the retina of the eye.

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Farm 28

🚚 Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Origin:Farm 28 / Kam Tin
🔖 Certification: HKORC Certificate No. : C14014

🌱 About the Producer / Supplier:

Covering an area of 100,000 square feet, it is located in Fung Kat Heung, Kam Tin, Yuen Long. With the aim of growing healthy crops, the public can enjoy high-quality and safe food at a low price, and hope that when purchasing locally grown fruits, the public can understand the importance of reducing carbon emissions on the environment, so as to achieve the goal of human beings and the greater world. Natural complementarity and harmonious coexistence. ​And in the future, we will grow more different healthy fruits and vegetables to provide customers with choices.

🌱 Supplier Productss:

🛍 Product Information:

Binomial Name:

Chinese Name:粟米

Other Names:Sweet Corn | Sweetcorn

Product Description:It is an important food crop with the highest total output in the world; corn can also be used as feed, and it is also used as a raw material for ethanol fuel in the biotechnology industry. Eating more corn can prevent degenerative macular degeneration in old age and help protect the eyes from UV and blue light damage. In addition, corn contains a lot of potassium, which helps stabilize blood pressure and body water balance. The vitamins, carotene, and plant cellulose contained in corn also help to expel carcinogens and other toxins, delay aging, lower serum cholesterol, and prevent skin lesions.

Maize and cornmeal (ground dried maize) constitute a staple food in many regions of the world. Maize is used to produce cornstarch, a common ingredient in home cooking and many industrialized food products. Maize starch can be hydrolyzed and enzymatically treated to produce syrups, particularly high fructose corn syrup, a sweetener; and also fermented and distilled to produce grain alcohol. Grain alcohol from maize is traditionally the source of Bourbon whiskey. Corn flour is used to make cornbread and other baked products.

Within the United States, the usage of maize for human consumption constitutes only around 1/40th of the amount grown in the country. In the United States and Canada, maize is mostly grown to feed livestock, as forage, silage (made by fermentation of chopped green cornstalks), or grain. Maize meal is also a significant ingredient of some commercial animal food products.


Supply Season:The main production period is from November to April of the following year, and it is available in Hong Kong throughout the year.

Storage Method:When storing, first remove the outer skin and hairs, wash and dry, wrap with plastic wrap, and store in the refrigerator for about 3-4 days.

#Should Be / Avoided:
Pregnant women should eat corn
Pregnant women can appropriately add corn to their diet to help their fetuses strengthen their brains. However, corn is more susceptible to pests and diseases than pesticides, so it is advisable to soak it in salt water for 20 minutes before eating, and wash it repeatedly before cooking.

Attributes: Flatness
five flavors sweet
Efficacy: Appetizing and improving intelligence, calming the heart and activating blood circulation, regulating Qi

Main nutrients
Corn is rich in unsaturated fatty acids and dietary fiber, which is beneficial to the health of mothers and infants, prevents constipation, and helps intestinal health. In addition, corn is rich in magnesium, which is essential for fetal muscle development.

Corn has suboptimal levels of the essential amino acids, tryptophan and lysine, which contributes to its lower status as a protein source. However, the protein from beans and legumes can supplement the protein from corn.

Eating more foods rich in dietary fiber can increase satiety and promote gastrointestinal motility. In addition to fresh vegetables and fruits, many whole grains also contain dietary fiber. For the sake of health, many people will replace white rice with sweet potatoes, eat healthy starch with a low GI value, and supplement dietary fiber at the same time.

1. Corn: dietary fiber, 4.0g/85g; carbohydrate, 15.1g; protein, 2.8g; fat, 2.1g.
2. Pumpkin: dietary fiber, 2.1g/85g; carbohydrate, 14.7g; protein, 1.6g; fat, 0.2g.
3. Oats: dietary fiber, 1.7g/20g; carbohydrates, 13.5g; protein, 2.2g; fat, 2.0g.
4. Sweet potato: dietary fiber, 1.4g/55g; carbohydrate, 15.3g; protein, 0.7g; fat, 0.1g.
5. Taro: dietary fiber, 1.3g/55g; carbohydrate, 14.5g; protein, 1.5g; fat, 0.6g.
6. Potatoes: dietary fiber, 1.1g/90g; carbohydrates, 14.2g; protein, 2.3g; fat, 0.2g.
7. Yam: dietary fiber, 1.0g/80g; carbohydrate, 14.2g; protein, 2.2g; fat, 0.1g.
8. Grain rice: dietary fiber, 1.0g/20g; carbohydrate, 14.6g; protein, 1.7g; fat, 0.6g.

Among them, the top ones on the list, such as corn, pumpkin, oats, sweet potatoes, etc., all have more dietary fiber than refined white starch, such as white rice, white noodles, etc., winning the first place in the list. It is twice as much as corn = pumpkin.

*Food Compatibility:
Appropriate effect
Chinese yam improves nutritional value
Eggs prevent high cholesterol

Not suitable for matching
Oysters reduce zinc absorption
sweet potato causes bloating

Cooking Tips:There are many varieties of edible corn, and those with high sugar content are widely grown. They can be eaten fresh, boiled, fried, and canned corn.

Notes:Corn is rich in fiber and may be fermented in the intestinal tract and produce a lot of gas. Excessive consumption can easily burden the stomach and even hinder protein absorption. People with sensitive stomachs or weak digestive systems must pay attention to their corn intake.
When corn was first introduced to an agricultural system not used by traditional Native Americans, it was generally popular, hailed for its productivity. However, wherever corn is a staple food, widespread malnutrition quickly emerges. It's a mystery because these types of malnutrition don't typically occur in Native Americans who eat corn as their main staple.
It turned out that from at least 1200 B.C. to 1500 B.C., Mesoamericans had learned to soak corn in lye water (a process now ) made. They did this to release the corn husk, but (unbeknownst to the natives or the colonists) it happened to release the B vitamin niacin, the lack of which is the root cause of pellagra. When corn was introduced into the diets of non-Native Americans, they did not have the necessary cultural knowledge acquired over thousands of years in the Americas. When pellagra reached epidemic proportions in parts of the southern United States in the late 1800s, medical researchers debated two theories for its origin: The deficiency theory (which turned out to be correct) held that pellagra was due to a lack of certain nutrients The germ theory states that pellagra is caused by a stable fly-borne pathogen. A third theory, advanced by eugenicist Charles Davenport, holds that people contract pellagra only if they are susceptible to pellagra due to some "constitutional, heritable" trait of the affected individual . Once alkaline treatment and dietary diversity were understood and applied, pellagra disappeared in the developed world. The development of high-lysine corn and the promotion of a more balanced diet also contributed to its demise. Pellagra is still present today in food-poor areas and refugee camps where people survive on donated corn.
corn allergy
Corn contains lipid transfer protein, a nondigestible protein that survives cooking. The protein has been linked to a rare and understudied allergy to corn in humans. Allergic reactions can cause rashes, swelling or itching of the mucous membranes, diarrhea, vomiting, wheezing and, in severe cases, anaphylaxis. It's unclear how common this allergy is in the general population.

Dishes:Corn rice, corn porridge, etc.

Corn can also be harvested and eaten in its immature state, when the kernels are fully grown but still soft. Unripe corn usually must be cooked to become palatable; this can be accomplished by simply boiling or roasting the whole ear and eating the kernels immediately. Sweet corn is a high-sugar, low-starch genetic variety that is typically eaten in an unripe state. Corn on the cob is a common dish in the United States, Canada, the United Kingdom, Cyprus, parts of South America and the Balkans, but is almost unheard of in some European countries.


🥗 Product Categories (English): Sweet Corn

Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
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