There are a number of good reasons why more of us should eat white corn as a rice substitute. For one, it will help minimize the importation of millions of tons of rice every year from countries like Thailand and Vietnam. It could help save precious dollars for the country.
For another, it could mean better health for the white corn eaters. UP Los Baños researchers like Dr. Artemio Salazar, Dr. Wilma Hurtada and Felicito Rodriguez say that the so-called Quality Protein Maize (QPM) makes for better nutrition and health. They say that white corn of the QPM type contains more protein, more lysine and tryptophan than rice. It also contains more antioxidants, more dietary fiber and minerals. (They hasten to add, however, that the ordinary white corn lacks the essential amino acids, lysine and tryptophan. Fortunately, though, there are QPM white corn varieties that are now available to farmers for planting.)
The Los Baños experts also point out that white corn is one food that has low glycemic index (GI). That’s because white corn is harder to gelatinize and slower to digest. Being so, white corn can lessen the risk of diabetes. That’s because the carbohydrates in corn break down slowly, releasing glucose gradually into the blood stream, according to the researchers.