Scientists at Cornell University have reported that canned corn may be healthier than corn on the cob because the heating processes involved in canning the vegetable raises the levels of naturally occurring compounds that help fight disease.
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Rui Hai Liu, MD, PhD, assistant professor of food science and lead author of the study, which is reported in the 14 August issue of the Journal of Agricultural and Food Chemistry, explained that heat processing enhances levels of antioxidants and phenolics (a naturally occurring type of phytochemical found in many fruits and vegetables).
Processing at 115°C for 25 minutes elevated total phenolics by 32%. Ferulic acid, the predominant phenolic compound in sweet corn, was up by 550%.
The study overturns “conventional wisdom that processed fruits and vegetables have lower nutritional value than sweet fresh produce,” said Liu.
Sweet corn is the second most popular processed vegetable in the US. The first is tomatoes.
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