Corn flakes facts and benefits

Corn flakes are actually the most popular breakfast cereal, which are made up of toasting flakes of corn. They are packaged cereal product prepared from small toasted flakes of corn, and are generally served either with cold or hot milk and sugar. It is a breakfast cereals made by combining milled corn with sugar Milled corn products are believed to enable easier utilization of vitamins and nutrients as compared to their non-milled counterparts. The cereal was first made by Dr. John Harvey Kellogg in 1894 as a food that he thought would be healthy for the patients of the Battle Creek Sanitarium in Michigan where he was superintendent. The breakfast cereal proved popular among the patients and the Kellogg Company was set up to produce corn flakes for a wider public. A patent for the process was granted in 1896. Corn flakes are typically flakes that are orange-yellow in color, have a crunchy texture, and soften with milk which is usually served in a bowl with the cereal. Corn flakes were first produced by Kellogg’s, but now there are numerous brands of corn flakes, including Sanitarium, generic brands, and gluten free brands.

Benefits of corn flakes, the major ingredients include milled corn, sugar, iron, high fructose corn syrup and vitamins (A, B, C, D, and E). Corn flakes are very rich in thiamine. Thiamine is good for carbohydrate metabolism, energy production and cognitive functions. Even though corn flakes are not rich in fiber, it can easily be taken care of by adding fresh fruits and nuts to your bowl of corn flakes.  Corn flakes are a packaged cereal product formed from small toasted flakes of corn, and are usually served cold with milk and sugar. Since their original production, the plain flakes of corn have been flavored with salt, sugar and malt, and many follow-on products with additional ingredients have been manufactured such as “sugar frosted flakes”, “honey nut corn flakes” and others.

Corn Flakes History

Corn flakes were invented by Will Kellogg and John Kellogg accidentally with stale wheat. They made dough with it and pushed through a roller and as a result broken flakes came out. This was then toasted and served to patients at Seventh day Adventist where they used to work. The patients like it and so the two brothers continued making it till it turned out perfectly. Then slowly it became popular in the market and many brands started making it as well.

Nutritional Value

Apart from their salty, buttery taste, corn flake is a good source of nutrients, vitamins and minerals. Consuming 33 gram of corn flakes offers 0.858 mg of Vitamin B2, 0.667 mg of Vitamin B1, 4.39 mg of Iron, 27.85 g of Carbohydrate, 0.198 mg of Vitamin B6, 211 mg of Sodium, 1.584 mg of Vitamin B3, 20 µg of Vitamin B9, 2.48 g of Protein, 29 mg of Phosphorus and 13 mg of Magnesium.

Health benefits of Corn Flakes

Cereals and Cornflakes are the perfect escape to the narrow time tunnel! But the question is are these healthy or not? Well the clear answer is Yes! Cornflakes are healthy for you; here are some of the many benefits of Cornflakes-

1. Packed With Nutrition

Corn flakes are not only tasty; but an excellent source of vitamins, folate, minerals, dietary fiber, proteins, and also carbohydrates. Folate is actually important for the formation of new cells, thus most important during pregnancy. It also prevents heart ailments and colon cancer.

Apart from that thiamine content in corn flakes speeds up carbohydrate metabolism, thus increasing energy production as well as cerebral functions. Also taken with fruits, corn flakes also add fiber in your diet, thus preventing constipation and related colon diseases. It is also rich in iron content, which maintains healthy blood levels and keeps the brain alert. Some more nutritional value of corn flakes is contributed by its niacin, vitamin A, riboflavin, vitamin B, and vitamin B12 content. Corn has lutein, which is important for eye health.

2. Beneficial for Heart disease

Low fat foods keep your stomach full, thus decreasing the intake of unnecessary unhealthy food. Lack of cholesterol ensures that corn flakes are ideal as day starters for people having heart diseases.

3. Protein Rich Food

As soon as healthy corn flakes are added with milk, it makes diet protein rich. Protein is vital for growing immunity, regulating enzymes and hormones, repairing body tissues and maintaining the structure of RBC. When corn flakes are mixed with any other component like honey or almonds, the benefits of these additions also get added in your diet.

4. Maintains Lung Health

Corn has a carotenoid known as beta-cryptoxanthin that help to promote the health of lungs and also prevents lung cancer.

5. Weight Loss

Losing weight is your goal for that, either you go to a fitness center or you do workout at home gym using best weight machines. In either case, using the right weight machines and food intake is very important. Corn flakes meals are obviously easy to prepare and suitable to use. Weight loss could result from consumption of the corn flake diet over a period of time as calorie intake is limited and portion sizes can be easily controlled.

How to Eat

• Corn flakes are used as an ingredient for corn flake cookies.
• This can be added to pudding as its available in many flavors like, strawberry, chocolate, vanilla, mango, almonds, honey, bananas, cinnamon, to name a few.
• Chivda made up of corn flakes is a very innovative and a healthy, crunchy low fat snack.
• A Bowl of corn flakes, with skimmed or whole milk can be tasted great with additions of honey, peanut butter, fruits like banana, strawberry, apple, etc. Even nuts can also be added for crunchy taste and nutritional benefits.
• Crushed corn flakes can be used in place of breadcrumbs.
• Corn flakes can be added to pudding.
• Savor the golden crunch of corn, rice and wheat flakes with ice cold milk and reap the benefits of Multi-grain.
• The goodness of cornflakes mixed with walnuts and the sweetness of honey topped with peanut butter makes a deliciously nutty treat that appeals to all ages.
• Honey joys are a popular party snack in Australia; honey joys are made by mixing corn flakes with honey, butter and sugar and baking in patty cases, or muffin cups.

Tips

• Store in a cool, dry area, once opened, keep package tightly sealed.
• Storage time shown is for best quality only- after that the cereal’s texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been stored properly.
• If cereal develops an off odor, flavor or appearance, it should be discarded: if mold appears, discard the entire product.
• “Best By” “Best if used by” and “Use By” dates on commercially packaged foods sold in the United States represent the manufacturer’s estimate of how long the product will remain at peak quality in most cases, the cereal will still be safe to consume after that date, as long as it has been stored properly and the package is not damaged.

Side effects of Corn Flakes

• Corn flakes are processed by tiny part of corn, and contain corn syrup and the other ingredients. This led to something i.e. very inflammatory, increases blood sugar, and results in bad things to our health.
• It is recommended to stick to normal corn & that would be fine, and avoid things like corn syrup and vegetable oils as they results in inflammation and aren’t perfect for consumption.
• So technically speaking Corn Flakes diet can’t assist in losing weight & would not lead children having a balanced diet as their breakfast before school.
• Corn Flakes are tasty meal, and probably it should not use as an alternative to either an exercise or balanced diet. A good and healthy breakfast includes fresh Fruits & Vegetables followed by a traditional Indian breakfast such as idly or Upma.

References:

http://www.saviodsilva.net/cornflakes-benefits.htm

http://theindianspot.com/does-corn-flakes-help-in-weight-loss/

https://www.plus100years.com/love-to-eat-corn-flakes-know-is-corn-flakes-good-for-health-or-not/

https://en.wikipedia.org/wiki/Corn_flakes#cite_note-13

http://tenrandomfacts.com/corn-flakes/

http://mpstateagro.nic.in/DFR3954.doc.pdf

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