Corn Day: an umami food for healthy eating | Press

Besides featuring in countless recipes, corn is a great ally for consumers’ health.

May 2017 – This Thursday (24) is Brazil’s National Corn Day. A staple on Brazilian tables, corn is used to prepare a variety of dishes such as canjica (sweet hominy), porridge, curau (corn custard), cake, popcorn, and many other foods that are well known and loved throughout the country. In both sweet and savory recipes, corn stands out in gastronomy for its ease of preparation, low cost, and striking taste.

A source of fiber, corn is a strong ally for health. According to Marília Zagato, a nutritionist with the Umami Committee—an organization responsible for promoting the umami taste in Brazil—corn supports intestinal transit and is a good source of energy. “Per 100 g, corn has 28.6 g of carbohydrates, 138 calories, 3.9 g of fiber, 6.6 g of protein, and it’s a gluten-free cereal,” she explains.

In addition, corn contains 106 mg of glutamate per 100 g, and is considered an umami food—one of the five basic tastes of the human palate. “The fifth taste provides health benefits such as increased salivation, which aids the chewing process, and it also helps with protein digestion,” the nutritionist concludes.

And to make your week even tastier, Marília Zagato selected a corn recipe. Check out the method:

CREAMED CORN WITH PARMESAN LACE

Ingredients

• 1 Tbsp oil
• 1 small onion, chopped (100 g)
• 3 ears of corn, kernels soaked (300 g)
• 1/2 tsp salt
• 1/2 cup grated Parmesan cheese (50 g)

Method

1. Heat the oil in a medium saucepan over high heat.
2. Add the onion and sauté briefly until golden.
3. Remove from the heat and transfer to a blender jar. Add the corn and salt, and blend for 2 minutes, or until creamy.
4. Strain through a sieve, return to the pan, and cook over low heat, partially covered, for about 10 minutes, or until thickened.
5. Meanwhile, in a large skillet, spread the Parmesan and cook over medium heat for 2 minutes, or until it just begins to brown.
6. Carefully lift it out with a spatula and let cool until firm.
7. Break into large pieces and serve immediately alongside the creamed corn.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit www.portalumami.com.br and follow facebook.com/ogostoumami and instagram.com/ogostoumami.