Keep your eyes healthy with sweet corn
Posted on : 06-02-2010 | By : Cindy | In : Colourful taste, Eyes, Super-healthy...er...stuff, Vegetables
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It’s great to buy fruit and vegetables in season. Right now we’re eating heaps of sweet corn. It’s so easy to cook: three minutes per cob (husk on) in the microwave. My son and I munch ours straight off the cob but my husband loves his smeared with butter and salt. He’s succumbed to skinny milk, cup-cake sized steak, couscous and lentils so I figure he’s allowed the odd indulgence!
Corn gets its rich yellow colour from the family of phytochemicals (natural plant chemicals) called carotenoids. Yellow, orange, red and dark green vegetables such as spinach, carrots, tomatoes and pumpkin get their colour from carotenoids. Corn is especially high in two carotenoids – lutein and zeazanthin. The macular region of the eye has a high concentration of these substances which implies that they play an important role in keeping our eyes healthy. It’s thought that they protect against light-induced damage to the eye and help prevent macular degeneration, cataracts and other eye problems.











