4 Oz Corn, Creamed, Strained contains 64 calories. Corn is a staple food consumed by people all over the world.

Corn is a good source of carbohydrates and certain vitamins and minerals, including vitamin C, potassium, and folic acid. It also contains some protein and fat, albeit in smaller amounts.

In this article, we'll discuss the caloric content, carbohydrate content, vitamin and mineral content, protein and fat content, health benefits, cooking and storage tips, uses and recipes, varieties and cultivars, corn as a staple food, and common substitutes.

Caloric Content

4 Oz Corn, Creamed, Strained contains 64 calories per serving. Less than 10% of the daily recommended calorie intake for most adults. A light and nutritious snack that can provide energy without excessive calorie intake.

Carbohydrate Content

One serving of 4 Oz Corn, Creamed, Strained contains approximately 14 grams of carbohydrates. The majority of the carbohydrates in corn come in the form of starch, with smaller amounts of fiber and sugar. Corn is a good source of complex carbohydrates that provide energy and keep you feeling full and satisfied.

Vitamin and Mineral Content

Corn is a good source of several important vitamins and minerals. A serving of 4 Oz Corn, Creamed, Strained provides around 10% of your daily value of vitamin C and 5% of your daily value of potassium and folic acid. These nutrients are important for a healthy immune system, nerve function, and cell growth.

Protein and Fat Content

While corn is not a significant source of protein or fat, a serving of 4 Oz Corn, Creamed, Strained provides around 2 grams of protein and 1 gram of fat. The protein in corn is incomplete, meaning it does not contain all the essential amino acids the body needs. Corn can be paired with other protein sources, such as beans or nuts, to make a more complete protein meal.

Health Benefits

Corn contains antioxidants that help protect the body from harmful free radicals. It is also a good source of fiber, which can improve digestion and lower cholesterol levels. The vitamin and mineral content of corn can support a healthy immune system and help prevent certain types of cancer.

Cooking and Storage Tips

Corn can be cooked in a variety of ways, including boiling, steaming, grilling, roasting, or even microwaving. To store corn, keep it in a cool, dry place with good ventilation. Avoid storing corn in plastic bags or containers as they can trap moisture and cause spoilage. Fresh corn can be stored for up to a week in the refrigerator or frozen for later use.

Uses and Recipes

Corn can be used in a wide variety of recipes, ranging from soups and salads to baked goods and snacks. Some popular recipes include cornbread, corn chowder, corn salad, and corn chips. Corn can also be used as a side dish, mixed with other vegetables, or eaten on its own as a snack.

Varieties and Cultivars

There are many different varieties and cultivars of corn, including sweet corn, field corn, and popcorn. Sweet corn is the most commonly consumed type of corn and is available in both white and yellow varieties. Field corn is primarily used for animal feed and industrial products, while popcorn is a popular snack food.

Corn as a Staple Food

Corn is a staple food in many cultures, especially in Latin America and Africa. It is a versatile ingredient that can be used to create a wide variety of dishes. Corn has been a dietary staple for thousands of years and is a valuable source of nutrients and energy.

Common Substitutes

If you are unable to eat corn, there are several common substitutes you can use in recipes. Some good substitutes include rice, quinoa, potatoes, or other starchy vegetables. Be sure to choose a substitute that will complement the other flavors in the recipe.