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Can a diabetic patient have boiled sweet corn?

Thursday, 19 May 2005
Answered by: Dr. Shirish Kumar
Consultant Haematologist,
Sir Ganga Ram Hospital,
New Delhi
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Q. I am a type 2 diabetic patient, aged 55 years and my sugar level is 5.6. I want to know whether I can consume 200 gms daily boiled sweet corn (maize) without any ingredients but with some salt? What are the vitamins in it?

A.  Maize, the American Indian word for corn, means literally that which sustains life. It is, after wheat and rice, the most important cereal grain in the world. Botanically, maize (Zea mays) belongs to the grass family (Gramineae). The major chemical component of the maize kernel is starch, which provides up to 72 to 73 percent of the kernel weight. Other carbohydrates are simple sugars present as glucose, sucrose and fructose in amounts that vary from 1 to 3 percent of the kernel. After starch, the next largest chemical component of the kernel is protein. Protein content varies in common varieties from about 8 to 11 percent of the kernel weight. The oil content of the maize kernel comes mainly from the germ. Oil content is genetically controlled, with values ranging from 3 to 18 percent. Maize and other cereal grains constitute important sources of carbohydrates, proteins, vitamin B, and minerals. In some regions, maize serves as the primary staple while in other regions, maize is combined with other cereal grains. Maize is an excellent source of carbohydrates and good quality oil. It is more complete in nutrients in comparison to other cereals. All cereals tend to be low in lysine, tryptophan, and in available calcium. Maize is particularly low in niacin.

A.  Maize, the American Indian word for corn, means literally that which sustains life. It is, after wheat and rice, the most important cereal grain in the world. Botanically, maize (Zea mays) belongs to the grass family (Gramineae). The major chemical component of the maize kernel is starch, which provides up to 72 to 73 percent of the kernel weight. Other carbohydrates are simple sugars present as glucose, sucrose and fructose in amounts that vary from 1 to 3 percent of the kernel. After starch, the next largest chemical component of the kernel is protein. Protein content varies in common varieties from about 8 to 11 percent of the kernel weight. The oil content of the maize kernel comes mainly from the germ. Oil content is genetically controlled, with values ranging from 3 to 18 percent. Maize and other cereal grains constitute important sources of carbohydrates, proteins, vitamin B, and minerals. In some regions, maize serves as the primary staple while in other regions, maize is combined with other cereal grains. Maize is an excellent source of carbohydrates and good quality oil. It is more complete in nutrients in comparison to other cereals. All cereals tend to be low in lysine, tryptophan, and in available calcium. Maize is particularly low in niacin.

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