Corn Puree
Ingredients:
1. Corn.
Cooking Method and Preparation:
1. Husk and boil the corn on its cob until tender.
2. Shave off corn from the stalk.
3. Place into your choice of appliance for pureeing and begin pureeing. Use a sieve if needed to get rid of the hulls from the nibblets.
4. Add water as necessary to achieve a smooth, thin consistency.
Nutrition Value of 150g of Corn:
| 1. |
Vitamin A |
6ug |
| 2. |
Vitamin E |
0.45mg |
| 3. |
Vitamin K |
1.5ug |
| 4. |
Vitamin B1 |
0.23mg |
| 5. |
Vitamin B2 |
0.15mg |
| 6. |
Niacin |
3.45mg |
| 7. |
Vitamin B6 |
0.21mg |
| 8. |
Folate |
142ug |
| 9. |
Pantothentic Acid |
0.87mg |
| 10. |
Biotin |
8.1ug |
| 11. |
Vitamin C |
12mg |
| 12. |
Dietary Fiber |
4.5g |
| 13. |
Potassium |
435mg |
| 14. |
Calcium |
4.5mg |
| 15. |
Magnesium |
55.5mg |
| 16. |
Phosphorus |
150mg |
| 17. |
Iron |
1.2mg |
| 18. |
Zinc |
1.5mg |
| 19. |
Copper |
0.15mg |
| 20. |
Manganese |
0.48mg |
| 21. |
Chromium |
1.5ug |
| 22. |
Molybdenum |
9ug |
| 23. |
Amino Acid |
4650mg |
Remarks of Corn Puree:
Corn is rich in iron and copper which are essential for red blood cell formation.
Corn is also rich in antioxidants like vitamin C and zinc which can protect growing babies from attacks by free radicals - chemical compounds that can damage cells.
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