2. Sweetcorn
Super versatile, sweetcorn can be eaten straight from the cob, cold in salads and sandwiches or warm as a side dish. Rich in carbohydrates, despite its sweet taste, and indeed its name, sweetcorn has a low Glycaemic Index (GI) meaning that it releases its sugars slowly into the bloodstream.
This means that we don’t experience a sugar ‘high’ then followed by the inevitable low that means we’re craving more sugar (and possibly even reach for the nearest chocolate bar). Instead, the sugars are released slowly, sustaining stable energy levels, keeping us fuller for longer and less likely to feel hungry as quickly as we might after eating a high sugar food with a high GI.
Summary:
One cup of sweetcorn contains 20g of carbohydrates. Sweetcorn releases its sugars slowly, meaning that our energy and hunger levels are more likely to remain stable.
