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Corn on the cob

Fresh corn on the cob provides a good source of vitamins A, B1, B2, niacin and minerals such as iron, copper, phosphorus and magnesium. But nutrients are only at their strongest in freshly-picked corns, as the sugars quickly start to turn to starch and the nutrients leak out freshly-picked corns only take about 3 minutes to boil, but by the time they reach the shops this has generally increased to 6-8 minutes.

Look for corns that are fully-clothed in their silky threads and with covering leaves that are grass-green and slightly damp. See 'Corn on the Cob; Medicinally'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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