Fruit & Vegetable Facts

62 To advertise call 664 210 468 or email sales@thesentinella.comFruit & Veg Facts Sweetcorn Sweetcorn

Sweetcorn is also known as sugar corn and pole corn. It is a variety of maize with a high sugar content.

Corn is sweet because it is usually picked when still immature, and the sugars in it have not had time to turn into starches.

Field corn traces its lineage to ancient types such as pod corn, which was grown in Mexico in prehistoric times. One of the main nutritional benefits of sweetcorn is its high fibre content. So, if you add 100g of sweetcorn to a meal, you get 2.4g of fibre. Sweetcorn is also a good source of vitamin C, a vitamin that supports the wellbeing of our immune system as it combats fatigue, stimulates collagen and supports iron absorption. It is prepared and eaten as a vegetable, rather than a grain. Other nutrients found in sweetcorn are magnesium and potassium. Magnesium plays a part in the wellbeing of our muscles and bones.

Corn is naturally low in fat, with 1.4 grams per medium-sized ear.

“Ear" comes from the ancient word “ahs," which meant “husk of corn." In English, sometimes the ear also is referred to as a “cob" or a “pole." The ear is the spiked part of the corn plant that contains kernels. An ear of corn always has an even number of rows.

There are about 800 kernels on each ear of corn.

Sweet corn leaves were once used as chewing gum by Native Americans. A single sweet corn plant produces a range of one to three cobs each, that typically range from 20 to 25 centimetres (8 to 10 inches) in length. Sweetcorn Fritters are very popular on Thai menus. A favourite in east Asian cuisine, the sweetness of the corn is delicious when paired with a little spice.

Please mention The Sentinella when responding to adverts Recipe Of The Month - Serves 2 to 4 People

Baked Sweet Potato Pancake with an Orange Cranberry Compote

Ingredients For the sweet potato pancake

70g (2.5oz) plain flour 120ml (0.5 cup) milk 3 eggs 3 tbsp sweet potato puree 1 tsp vanilla 0.5 tsp nutmeg A pinch of salt 1 tsp melted butter

For the Orange Cranberry Compote

100g (3.5oz) cranberries 3 tbsp orange juice 30g (1oz) sugar

1. Preheat oven to fan-assisted 190C / 210C / 425F / gas 7 and let the pan heat up in the oven.

2. Add all the ingredients for the pancake into a blender and blend into a smooth batter. 3. Transfer the batter into the preheated pan and bake for 20-25 mins until the pancake is golden and puffed.

4. Make the orange cranberry compote: Add the ingredients in a small saucepan. Heat to a simmer and simmer away for 8-10 mins until the compote has thickened. You can serve it warm or chilled for later.

5. Quarter the pancake and serve with the orange cranberry compote.