What’s better – desi bhutta or American sweet corn?
By NCVC Staff | Published on Oct 11, 2023
What could be better than sinking your teeth into a hot and juicy bhutta during the monsoon season? The mere thought of it makes our mouths water. We all remember those roadside vendors fanning the burning coal, releasing the irresistible aroma of smoky bhutta or makkai, tempting us to stop and buy one.
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But nowadays, the desi bhutta has become a rarity, and American sweet corn, whether steamed on the cob or served in a cup, has taken over. Unlike the desi white bhutta, sweet corn is yellow in color and belongs to a different variety of maize, effectively pushing the desi corn out of the market.
If you’re someone who misses the desi white corn, you know the unforgettable taste it holds. But what exactly sets white corn apart? Is there any real difference between desi white corn and American sweet corn?
Discovering the Nutritional Battle
We decided to dig into this matter ourselves, and what we found was surprising. The desi bhutta is actually more nutritious than its American counterpart, offering unique benefits and flavors that shouldn’t be overlooked.
Desi Bhutta vs American Sweet Corn
It wasn’t too long ago that desi white makka, the most common variety of corn, was everywhere on the streets. Unfortunately, it has become increasingly hard to find. Celebrity nutritionist Rujuta Diwekar recently emphasized the fact that Indians are slowly leaving behind our desi varieties of foods, despite their superior taste and health benefits. She stated, “Chemical and fertilizer intensive farming of just one type of corn prospered, while the desi varieties and diversities of corn and their farming practices wilted.”
She further added, “Now, from Kashmir to Kanyakumari, MP to Arunachal, everyone eats the American corn.”
Why Desi White Makka Reigns Supreme
Let’s explore why desi white makka is considered the best variety of corn:
White corn is not just a grain crop; it’s also considered a vegetable and a fruit. Its white color is a result of recessive alleles known as 2Y alleles. These alleles do not produce carotenoids, the plant pigments responsible for red, orange, and yellow colors. As a result, desi white makka retains its distinct white color and produces white kernels.
Surprisingly, white corn contains a significant amount of sugar and water in its kernels, making it sweeter and juicier compared to yellow corn. In terms of nutrition, white corn doesn’t disappoint either. It is low in fat and an excellent source of potassium, phosphorus, magnesium, vitamin B1, and vitamin B6. These qualities make desi makka a highly sought-after variety of corn.
So, instead of blindly following fads, why not indulge in the joy of going back to the desi bhutta? Roast it to perfection and sprinkle it with a dash of nimbu, namak, and laal mirch for an unforgettable experience. Don’t let the allure of American sweet corn distract you from the nutritional wonders of desi white corn.