Sweet Corn - Quick or Slow Cook?

Thursday, September 8, 2011 at 11:44AM
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Edward has sent us the following information, which I understand to have been taken from the River Cottage Handbook on the Veg Patch:

"... eat them on the day you pick them, as the sugars quickly convert to starch after picking; sweetcorn is one of those rare plants that, if overcooked, is better for you. Although vitamin C quickly reduces, the levels of ferulic acid shoot right up with long cooking at high temperature. It seems that ferulic acid is an important and useful antioxidant. Most ferulic acid is held in the cell walls and fibres within the sweetcorn and cooking breaks these down, liberating the bioactive bodyguards to go about their business. So for once you can boil the backside out of this veg with impunity!!"

It seems we have to decide on the compromise between vitamin C and the antioxidants!

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