Boiled or Roasted Corn: Which Is Healthier? Doctor’s Advice

Corn is one of the most popular snacks during the monsoon season. It contains fibre, protein, B vitamins, minerals and antioxidants such as lutein and zeaxanthin. However, corn is also relatively high in carbohydrates, so the quantity consumed and the way it is prepared are important.

Boiled corn can be a healthy option as it does not require additional oil or butter. It may also be easier to digest for people with a sensitive digestive system. Dry-roasted corn without oil or butter is another suitable option. However, it should not be roasted until it becomes heavily burnt or blackened.

Note: People should avoid adding excessive salt, butter and packaged chat masala. Too much salt may be a concern for people with high blood pressure, while excess butter can increase calories and fat intake. Lemon juice and naturally flavoured seasonings with limited salt can be better alternatives.

For people with diabetes, corn does not necessarily have to be completely avoided. Since it contains carbohydrates, portion control is important. Eating it along with foods containing protein or healthy fats can make the snack more balanced.

During the rainy season, people should also be careful when buying corn from roadside vendors. Choose freshly prepared corn from clean surroundings and avoid food exposed to dust, flies or potentially contaminated water.

Note: People with IBS, frequent gas or digestive discomfort should consume corn in moderation and monitor how their body responds. Those with diabetes, digestive disorders or other health conditions should follow their doctor’s or dietitian’s advice.