Sweetcorn, yellow, raw (seeds only) Nutritional value per 100 g (3.5 oz) Energy360 kJ (86 kcal) Carbohydrates19.02 g Sugars3.22 g Dietary fiber2.7 g Fat1.18 g Protein3.22 g Tryptophan0.023 g Threonine0.129 g Isoleucine0.129 g Leucine0.348 g Lysine0.137 g Methionine0.067 g Cystine0.026 g Phenylalanine0.150 g Tyrosine0.123 g Valine0.185 g Arginine0.131 g Histidine0.089 g Alanine0.295 g Aspartic acid0.244 g Glutamic acid0.636 g Glycine0.127 g Proline0.292 g Serine0.153 g Water75.96 g Vitamin AVitamin A equiv.9 μg (1%) - lutein and zeaxanthinluteinzeaxanthin644 μg Thiamine (Vit. B 1 )0.200 mg (15%) Niacin (Vit. B 3 )1.700 mg (11%) FolateFolate (Vit. B 9 )46 μg (12%) Vitamin C6.8 mg (11%) Iron0.52 mg (4%) Magnesium37 mg (10%) Potassium270 mg (6%) One ear of medium size (6-3/4" to 7-1/2" long) maize has 90 grams of seeds Percentages are relative to US recommendations for adults. Source: USDA Nutrient databaserecommendationsUSDA Nutrient database
Corn is widely cultivated throughout the world, more than any other grain and in higher proportions; Because it is cold-intolerant, it must be planted in temperate zones, in spring.
American Indian Corn Pudding Cob Broccoli corn Bake Corn and Chili Soup Broccoli Corn Scallop Cajun Smothered Corn Corn and Bacon Muffins Corn and Avocado Salsa Iowa Corn Casserole Fresh Corn Bisque Marinated Corn Tomato and Corn Black Bean Salad Quinoa Soup Corn and Bean Chowder Bisque Tortillas Corn Fritters Corn Cheese Chowder Corn and Crab Chowder Mexican Styled Cream Corn Corn au Gratin Quesadilla Mustard Sauced Bed Pepper Corn Corn and Zucchini Corny Chicken Souflé Creamy Corn Polenta Balls Spicy Corn Tuna Corn Bake Roasted Sweet Scalloped Corn Smoked Corn Custard Roast Corn on Stuffed Pepper
Cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae). Cabbage is used as a leafy green vegetable. There are many types (red, white or purplish) and sizes of cabbage.
Nutritional value per 100 g (3.5 oz) Energy103 kJ (25 kcal) Carbohydrates5.8 g Sugars3.2 g Dietary fibre2.5 g Fat0.1 g Protein1.28 g Thiamine (Vit. B 1 )0.061 mg (5%) Riboflavin (Vit. B 2 )0.040 mg (3%) Niacin (Vit. B 3 )0.234 mg (2%) Pantothenic acid (B 5 )0.212 mg (4%) Vitamin B mg (10%) Folate (Vit. B 9 )53 μg (13%) Vitamin C36.6 mg (61%) Calcium40 mg (4%) Iron0.47 mg (4%) Magnesium12 mg (3%) Phosphorus26 mg (4%) Potassium170 mg (4%) Zinc0.18 mg (2%) Percentages are relative to US recommendations for adults. Source: USDA Nutrient databaserecommendationsUSDA Nutrient database
Can help you get rid of constipation due to fibres; Low in calories and rich in vitamin C, beta carotene, folic acid, calcium and potassium; Red cabbage has bigger nutritional value than the regular cabbage and reduces the risk of breast cancer ; Helps the scar process; Is good in Alzheimers treatment;
Requires cool and sunny weather; May be prone to diseases, pests and worms. The black stem is the most common disease found in the cabbage; To avoid it apply pest control treatments.
We can eat cabbage raw, in a salad, or cooked in different styles. Apple Cabbage Salad Beef and Cabbage Joes Beef and Cabbage Soup Boiled Cabbage Bologna and Cabbage Casserole Cabbage Bake Braised Red Cabbage and Apples Cabbage and Bean Thread Soup Cabbage Salad Cream of Cabbage Hungarian Burned Cabbage Hawaiian Cabbage Lamb with Cabbage Marinated Cabbage Slaw Sautéed Red Cabbage Seafood Cabbage pancakes Simple Chinese Cabbage Chicken Soup Skillet Cabbage Spicy Cabbage Sweet and Sour Purple Cabbage Vilmas Oriental Cabbage Warm Cabbage Salad with Cracked Pepper Vegetable Cabbage Stock Vegetarian Cabbage Rolls Thai Cabbage Salad Turkey Cabbage Rolls White Bean and Savory Cabbage Soup Winter Cabbage Soup Yakimondu Creole Cabbage Salad Fried Cabbage Garbure Crock Pot Corned Beef and Cabbage Sunomono Slovakian Cabbage Bread Smoked Fish over Creamy Cabbage Smothered Cabbage Rosemary Cabbage Pork Steamed Celery Cabbage Cabbage and Potato Pie Kielbasa and Napa Cabbage Low Calorie Sausage Bracken
Eat at least 2 servings of cabbage every week Eating it raw will provide you more vitamins C and E. Eating too much cabbage will actually prevent your body from assimilating iodine.