The nutritional secrets of corn

Corn is a staple food in much of the world, being widely used for human and animal nutrition. As it is a versatile food, there are 3 good ways to enjoy it: on the cob, in grains or in popcorn. This cereal native to America is a versatile food, and can also have derivatives such as flour, semolina, oil, bran, starch and corn syrup, which can be found in a multitude of foods, from breakfast to dessert.

Among its various characteristics, corn is a cereal rich in nutrients; excellent source of carbohydrates; gluten free; with high antioxidant power; good source of dietary fiber. As a whole grain, corn is one of the health-protecting foods. Numerous studies have linked consumption of this type of food to a reduced risk of heart disease, stroke, cancer, type 2 diabetes and obesity. Of course, portion size is important!

Corn's contribution of several B vitamins is two to three times greater than that of other fresh vegetables. These vitamins play an important role in cellular metabolism. In addition, corn also contains potassium, a mineral that helps with good blood pressure, heart function and muscle contractions. Vitamin A is also present in corn, protecting against cognitive decline, supporting the immune system and helping to form the mucous membranes of the respiratory tract. Corn is the only cereal that contains carotenoids. These antioxidants are essential for eye health and the prevention of various diseases, such as Alzheimer's.

Another benefit of eating corn is its insoluble fiber content. This type of fiber is not broken down or absorbed into the bloodstream, which means it remains in the digestive system, bulks up stool, and helps eliminate waste from the body. Result: less constipation, a reduced risk of hemorrhoids as well as colon cancer. Corn fiber also helps to better control weight, increasing the feeling of satiety after meals.

The development of the corn plant, its production and, mainly, the nutritional quality of corn grains are dependent on the adequate supply of nutrients by the soil. Unfortunately, many of the soils where corn plants are produced do not meet the plant's real nutritional needs, either because they are soils that are naturally poor in nutrients or because they are soils with reduced availability of nutrients resulting from the constant export resulting from successive agricultural harvests.

Due to the lack of some nutrients in the soil, there is a need to add or replace these nutrients to the soil. The most efficient and cheapest way is through fertilization, that is, the application of fertilizers. Fertilizers have the function of meeting the nutritional needs of the corn plant, in order to guarantee a highly nutritious food, rich in vitamins and minerals, promoting a healthier life for those who eat this grain. 

 The impact on the plant in the event of a lack of nutrients is worrying. As it is a living being, the lack of a single nutrient can compromise the development and production of the corn plant. The negative effects become more serious when there is a lack of more than one nutrient. Now, for us, who are dependent on the nutritional value of corn grain, we will be eating a food with low nutritional value, that is, without the nutritional potential that the food can provide for our health.

In short, fertilizers must meet the nutritional needs of the corn plant, in order to guarantee a highly nutritious food, rich in vitamins and minerals, promoting a healthier life for those who eat this grain. This is why nourishing the soil is the best way to provide people with balanced nutrition.

Valter Casarin

NPV Scientific Coordinator