Sweet corn consumed straight off the cob is nutritionally superior to highly processed corn derivatives because processed forms often strip away which essential component?
Answer
The beneficial fiber structure.
The difference in nutritional value between minimally processed sweet corn (like fresh or frozen kernels) and highly processed corn products (such as flours or syrups) is significant, largely due to fiber removal. In the creation of processed corn ingredients, the structure containing the beneficial dietary fiber is often stripped away during refining. This removal concentrates the starch and sugar content without providing the balancing advantages of fiber. Since fiber slows down sugar absorption and supports gut health, its absence in processed forms leads to a less balanced energy contribution and loss of digestive benefits.
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