Sweet Corn

Like other fruits and vegetables, sweet corn contains anti-oxidants, which are linked to a reduced risk of cardiovascular disease and cancer. One recent study in the US showed that cooking sweet corn increases levels of a key anti-oxidant found in grains.

The team found that after cooking the corn at 115 degrees for 10, 25 and 50 minutes, ferulic acid was released from its bound form in cell walls and in insoluble fibres, and levels increased by 240 per cent, 550 per cent and 900 per cent respectively. Sweet corn is also a good source of fibre and also contains niacin, folate and some vitamin A.

Source: Emma Young - Sydney Morning Herald