13. Corn: A Versatile Low-Potassium Staple
Among the grains, corn stands out as a low-potassium option for those managing their potassium intake. A medium ear of corn holds approximately 323 milligrams of potassium, a suitable amount for a low-potassium diet. But what makes corn a standout choice isn’t merely its nutrient composition; it’s the food’s global culinary reach and versatility.
From the vast cornfields of North America to the remote terrains of Africa, corn’s influence as a staple food is unquestionable. It presents a world of possibilities in the kitchen, with its mildly sweet flavor and delightful crunch. It can be roasted on the cob, grilled for a smokey touch, boiled, or steamed.
The detached kernels can add a delightful crunch to salads, a pleasing texture to soups, or a pop of sweetness in stir-fries. The culinary creativity with corn extends to cornmeal, a flour variant derived from ground corn. Cornmeal paves the way for other delicious, comforting dishes like cornbread, polenta, and grits.(*)
