No vegetable is more synonymous for the Fall season than fresh, locally picked corn on the cob. As a Clinical Dietitian, I am a health professional that is sought after to certify what foods are nutritionally complete. That is to say, I am thrilled to certify corn on the cob as a nutritionally complete vegetable. Corn in general is a good source of B-vitamins which provides your body with energy. Although, one B-vitamin, that is B-1, also known as thiamin, stands-out from the rest. Corn provides one quarter of the daily value for thiamin in a single cup. Thiamin is an integral part of brain cell cognition and function. This is because thiamin is needed for the synthesis of a neurotransmitter,
acetylcholine, which is necessary for memory. A lack of this neurotransmitter has been found to be a significant causative factor in age-related impairment in mental function and Alzheimer's disease. In fact, Alzheimer's disease is clinically characterized by a decrease in acetylcholine levels. For a boost in brain health, prepare this for yourself or the whole family for brighter futures.
How to Bake Corn on the Cob in the Husk
Soak husks in water for about 30 minutes prior to baking. Place cobs on a sheet pan and bake at 425 degrees for 20 to 30 minutes. Soaking corn will help keep kernels from drying out before the corn is cooked. Baking corn using this method will help retain all the vitamin and minerals compared to boiling corn where a lot of the nutrients are lost in the boiling water.
Sources:
The World’s Healthiest Foods. Corn. Retrieved September 25, 2010.
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