Benefits of Corn for Health

Corn has the Latin name Zea mays have stems erect, high approximately 1.5 meters. Round rods, massif, not branched, yellow or orange.

A single leaf, sheath, long, round end tapered, but flat, long 35 to 100 cm, a width of 3 to 12 cm, green color.Inflorescence, flower-shaped ears of males and females at the tip of the stem and in the armpit of leaves, the color is white.

Fruit-shaped cob, 8 to 20 cm long, its color is yellowish-green. Corn (Zea mays) is one of the world's most important food crops, in addition to wheat and rice. For residents of Central and South America, the ear of corn is a staple food, as for most of the population of Africa and some areas in Indonesia.

In an era right now, corn is also already a critical component of cattle feed. Another use is as a source of food and raw material oil cornmeal. A variety of corn yield be derived products, raw materials of various industrial products pharmaceuticals, cosmetics and chemicals.

Nutritional value

Nutritional value per 100 g (3.5 Oz)

Energy	:	360 kJ (86 kcal)
Carbohydrates	:	18.7 g
Starch	:	5.7 g
Sugars	:	6.26 g
Dietary fiber	:	2 g
Fat	:	1.35 g
Protein	:	3.27 g
Tryptophan	:	0.023 g
Threonine	:	0.129 g
Isoleucine	:	0.129 g
Leucine	:	0.348 g
Lysine	:	0.137 g
Methionine	:	0.067 g
Cystine	:	0.026 g
Phenylalanine	:	0.150 g
Tyrosine	:	0.123 g
Valine	:	0.185 g
Arginine	:	0.131 g
Histidine	:	0.089 g
Alanine	:	0.295 g
Aspartic acid	:	0.244 g
Glutamic acid	:	0.636 g
Glycine	:	0.127 g
Proline	:	0.292 g
Serine	:	0.153 g

 Vitamins

Vitamin A	:	9 μg (1%)
Eguiv lutein zeaxanthin	:	644 μg
Thiamine (B1)	:	0.155 mg (13%)
Riboflavin (B2)	:	0.055 mg (5%)
Niacin (B3)	:	1.77 mg (12%)
Pantothenic acid (B5)	:	0.717 mg (14%)
Vitamin B6	:	0.093 mg (7%)
Folate (B9)	:	42 μg (11%)
Vitamin C	:	6.8 mg (8%)

    
Minerals

Iron	:	0.52 mg (4%)
Magnesium	:	37 mg (10%)
Manganese	:	0.163 mg (8%)
Phosphorus	:	89 mg (13%)
Potassium	:	270 mg (6%)
Zinc	:	0.46 mg (5%)

                     
Other constituents

Water              :  75.96 g

Benefits of Corn for health:

1. Lose weight
Coarse fibers on corn gives a sense of fullness longer making it perfect for those who want to lose weight. This rough fiber can also prevent constipation that often occurs in obese people.

2. Eye health
Compound lutein and zeaxanthin is carotenoid compounds, part of which forms the yellow pigment in the retina and absorbs blue light, the harmful rays from the Sun, causes cataracts and macular degeneration diseases.

3. As a source of vitamin C
Vitamin C can control cholesterol levels and improve blood flow in the body.

4. Sources of carbohydrates and proteins
Vitamin B5 plays the role in the process of metabolism of carbohydrates, protein and fat, which is converted into the energy required by our body. The protein serves as the formation of new muscle tissue and improve the work of the cells in the body.

5. As a source of minerals
Essential minerals found in corn, especially phosphorus, which are instrumental to the health of bones and teeth. Other content which is contained in corn is magnesium, iron, manganese and zinc.

6. As a source of fiber
Corn is a very good source of fiber to make way for the digestive system. By routinely consuming corn can prevent constipation, hemorrhoids and the risk of developing cancer of the colon. This is because corn is rich in fiber, if you want your diet carbohydrate needs can change this with corn because the corn on the coarse fibers can give a sense of satiety for longer.

Actually, there are still many benefits found in corn. Included in the traditional medicine, corn is also widely used. The part that is used for the treatment of hair is corn, COB, roots and leaves. Of course with a variety of concoctions in accordance with predetermined.

Benefits of Wheat.

Wheat is one of the types of seeds. All types of grain are a source of complex carbohydrates, vitamins, and minerals that are good for containing low levels of fat. While this type of whole-grains is called can provide the best benefits.

The wheat comes from around the Red Sea and the Mediterranean Sea right in Turkey, Syria, Iraq, Iran, Egypt and China, Chinese history recorded there are ancient writings explaining that there have been wheat crops in China in 2,700 BCE (BC).

Grain is composed of different parts of the inner to the outer skin, which can be grouped into three parts:

• Endosperm

This section is the largest component of wheat, 83% of the wheat seed is endosperm. Endosperm is also a major component of wheat flour to be utilized. Endosperm contains carbohydrates, protein, and a little greasy.

• Bran

Bran is the outer part of the grain, consists of 7 layers of 14.5%, and is a part of every grain. Bran is the component that gives it texture, color, and fiber in a certain type of flour.

• Germ

The Germ is the very inside of the grain, where new developing wheat plant shoots. The Germ has a high fat content and is the smallest part (2.5%) of grain.
There are three types of wheat:

• Hard wheat

The most abundant species of wheat grown in the world. The seeds have a hard, brownish red bran with protein levels and high water absorption, wheat of this type are generally used to make flour for bread with yeast.

• Soft wheat

The species are only slightly grown grown in the world. Each grain is composed of three to five. Have bran white yellowish, seed-bearing, as well as having the levels of protein and low water absorption. Soft wheat flour used in the match to make the cake, pastries, and other baked goods processed types, as well as biscuits crackers and cereals.

• Durum wheat

Most seeds with hard wheat, yellow endosperm, with high protein levels. Part of the endosperm is yellow, not white, like type of grain in General and have seeds that are louder, and have brown skin. Durum wheat is the best type of wheat to make a variety of refined pasta.

Nutritional value per 100 g (3.5 oz)

Energy                               : 1,368 kJ (327 kcal)

Carbohydrates                    : 71.18 g

Sugar                                  : 0.41

Dietary fiber                       : 12.2 g

Fat                                      : 1.54 g

Protein                                : 12.61 g

Vitamins

Thiamine (B1)                    : 0.383. mg (33%)

Riboflavin (B2)                  : 0.115 mg (10%)

Niacin (B3)                        : 5.464 mg (36%)

Pantothenic acid (B5)         : 0.954 mg (19%)

Vitamin B6                         : 0.3 mg (23%)

Folate (B9)                         : 38 μg (10%

Choline                              : 31.2 mg (6%)

Vitamin E                           : 1.01 mg (7%)

Vitamin K                          : 1.9 μg (2%)

Mineral

Calsium                              : 29 mg (3%)

Iron                                    : 3.19 mg (25%)

Magnesium                         : 126 mg (35%)

Manganese                         : 3.985 mg (190%)

Phosphorus                        : 288 mg (41%)

Potassium                           : 363 mg (8%)

Sodium                               : 2 mg (0%)

Zinc                                    : 2.65 mg (28%)

Other constituents

Water                                 : 13.1 g

Selenium                            : 70.7 ug

Benefits of Peanuts for Weight Loss

Peanuts are one of the tropical plants that grow in clumps that have tall 30 – 50 cm. Peanuts are a plant food in the form of shrubs native to South America.

Peanuts can be consumed directly after boiling or processed into food ingredients, such as cakes, jam, sweets, bread, or oil. Peanut oil is also rated relatively healthier than cooking oil in general because it contains not a single saturated fat content is high.

Nutritional value

Peanuts are rich in essential nutrients. In a 100 g serving, peanuts provide 570 calories and are an excellent source (defined as more than 20% of the Daily Value) of several B vitamins, vitamin E, several dietary minerals, such as manganese (95%), magnesium (52%) and phosphorus (48%), and dietary fiber. They also contain about 25 g protein per 100 g serving, a higher proportion than in many tree nuts.

A common cooking and salad oil, peanut oil is 46% monounsaturated fats (primarily oleic acid), 32% polyunsaturated fats (primarily linoleic acid), and 17% saturated fats (primarily palmitic acid). 

Benefits of peanuts

In particular, for those who were undergoing diet, beans can be beneficial to become friends. The study found that people who frequently eat nuts instead helped to lose weight, than not. 

Some benefits of peanut:

a) Lower Cholesterol
No saturated fat content which exists in the peanuts can lower the bad cholesterol in the human body.

b) Good for pregnant women
Folic acid in nuts needs to be consumed for a pregnant woman, much less starred pregnancy. The content, providing a deterrence against an infant born in conditions of disability.

c) Reduce the sense of depression
On the benefits of peanuts also contains essential amino acid content with the content of tryptophan, which can stimulate hydroxytryptamine controlling mood remains good.

d) Source of Energy for the body
Peanuts are also said to be a source of energy so that people who are on a diet will not be noticeable limp although only routinely consume peanuts.

e) Gall stones
Each one ounce of ground nuts or two tablespoons of peanut butter each week can lower the risk of gallstones or gallbladder disease by up to 25%.

f) Colon cancer
In ground nuts contain antioxidants that can eradicate foreign substances in the body, including cancer cells that could endanger the health of the human body. Nuts can reduce the risk of bowel cancer, especially in women. Eat at least 2 scoops of peanut butter twice a week can reduce the risk of colon cancer in women by up to 58% in men and up to 27%.

g) Keep your Weight
Women who ate nuts or peanut butter at least twice a week tend to be more prone to obesity than those who don't. Eating peanut butter every morning with a slice of bread, will provide opportunities for less experienced weight gain.

h) Prevent heart disease
Consumption of peanuts on a regular basis and in the amount recommended, really help maintain heart health. Optimize by not frying peanuts, but serve with boiled or steamed.

Side Effects Of Peanut

Although peanuts contain very many benefits to human health, to certain people thus became a disaster. Due to excessive intake of nuts can cause heartburn, and allergies.

If anyone has allergies peanuts, it could be that person also have allergies to all kinds of nuts. You are advised to avoid all products are peanuts, peanut oil, processed products include equipment used to cultivate peanuts.

In General, people who have peanut allergies will experience a reaction within minutes after touching or eating peanuts or products made from peanuts. 

In the reaction that is not severe, it will usually cause itching and abdominal pain. However, in severe conditions, usually begin with a tingling sensation in the mouth and then followed by swelling of the face, throat and mouth. This can lead to difficulty breathing, asthma attacks, shock even death.

Source:

1. https://manfaat.co.id/manfaat-kacang-tanah
2. https://en.wikipedia.org/wiki/Peanut

Benefits Mung Bean (Vigna Radiata)

Mung Bean (Vigna Radiata) provides a healthy food intake for the body. Many kinds of nuts are there putting green beans into one of the nut with a substance which is very good for health. For the vegetarian green beans very popular because it is a fairly complete nutritional content.

Mung Bean (Vigna Radiata) is rich in a variety of essential nutrients in the body.
In Mung Bean (Vigna Radiata) there are fibers, i.e., which acts as a laxative and also helps protect the mucous membranes in the colon. Reduce time of exposure of toxic substances as well as bind chemicals cause cancer in the colon. Fibers in sufficient amounts have also been shown to reduce cholesterol levels in the blood.

In Mung Bean (Vigna Radiata) contains a number of vitamins A, sufficiently good levels. Promote healthy antioxidants such as polyphenols, flavonoids, lutein, zeaxanthin and beta carotene. These compounds Acts to protect the body from the attack of oxygen-derived free radicals and reactive oxygen species that play a role in premature aging.

The content of carotenoid, Zeaxanthin in food is an important ingredient in the nuts. These substances are selectively absorbed into the macula lutea the retina in the eye, which served as a UV light filtration.
 
Mung Bean (Vigna Radiata) contains a number of healthy minerals, minerals such as iron, calcium, magnesium, manganese, and potassium, which is very important for the metabolism of the body. Manganese is the antioxidant enzymes for cofactor, in a very powerful free radicals.

Mung Bean (Vigna Radiata) also contain good amounts of B vitamins, such as vitamin B6 (pyridoxine),-thiamine (vitamin B-1), and vitamin C. The consumption of foods rich in vitamin C.
 
At 100 grams of seeds of Mung Bean (Vigna Radiata), contain only 31 calories and 2.7 gram fiber. If you want to maintain weight or lose weight, Mung Bean (Vigna Radiata) raw can help fill the needs of healthy calories. Because they contain seeds, Mung Bean (Vigna Radiata) also have 1.83 grams protein. Although the Mung Bean (Vigna Radiata) has a sweet taste, but only contains about 3.26 g natural sugar per Cup. So make preparations of Mung Bean (Vigna Radiata) is quite good as a snack that is safe for diabetics.
 
Folic acid is especially important for pregnant women. Compound in Mung Bean (Vigna Radiata), can develop and maintain nervous system damage or defects of the brain on a prospective baby. Consume Mung Bean (Vigna Radiata) is highly recommended at the time was pregnant until nursing to increase folic acid, in order to avoid unwanted things in the future.
 
On the nuts such as Mung Bean (Vigna Radiata), very high protein source that is urgently needed to avoid the risk of babies born deformed. Complex carbohydrates in Mung Bean (Vigna Radiata) provide strength on expectant mothers in order not easily tired.
 

The growth of bone density is very good for the candidate. The content of phosphorus and calcium in Mung Bean (Vigna Radiata) helped its growth and of course strengthen the bones of pregnant women.
Benefits of Mung Bean (Vigna Radiata) as well as a source of vitamins B1 and B2, which optimizes the absorption of protein to prevent neural defects in the fetus and fetal growth itself.

If viewed from their subjects, very many benefits of Mung Bean (Vigna Radiata) for human health. Mung 
Bean (Vigna Radiata) is already widely used in the treatment as follows:
 
Prevent heart disease

Maintaining healthy skin
 
Preventing Colon Polyps
 
Preventing hemorrhoids
 
Regulate sugar levels
 
Lower cholesterol
 
Lower the risk of developing diabetes
 
Source of energy
 
Prevent cancer
 
Helps prevent premature aging
 
Good for the eyes
 
As an antioxidant
 
Prevent degeneration
 
Control of heart rate and blood
 
Ward Of Free Radicals
 
The intelligence of the fetus
 
Prevent defects of the fetus
 
Good for pregnant women
 
Fetal growth
 
Strengthen Bones
 
So that pregnant women are not easily tired
 
And others
 
In Indonesia eat Mung Bean (Vigna Radiata) is boiled in a way like cooking rice, or made into porridge. In the present is already a lot of innovating cultivate Mung Bean (Vigna Radiata), as the mixture to the cake and others.
 
The characteristics of Mung Bean (Vigna Radiata):
 

Rod
Plant Mung Bean (Vigna Radiata) has the stems upright with the high reaching 53 cm. Fronds sideways on the main stem, round and hairy. Has the color of the stems and branches of the Green and when the old stem turns into brownies.
 
Leaf
Plant Mung Bean (Vigna Radiata) has leaf three strands, stalk a pretty long. The plant has green leaves and yellowish if already wilted or want to fall.
 

Flowers
Plant Mung Bean (Vigna Radiata) has yellow flowers that will appear 28 – 33 days, composed, in bunches, and appear on the stem.
 
Peas or beans
Plant Mung Bean (Vigna Radiata) has a cylindrical pod with 6-15 cm long and are usually hairless. At the time of easy color pods are green, but if your old colored blackish or brownish.
 
Seeds
Plant Mung Bean (Vigna Radiata) has smaller nuts on appeal with other beans. The color mostly green beans are green or yellow shiny and green, Brown and Black.