The predominant fibers in corn are insoluble ones, such as hemicellulose, cellulose, and lignin ( 2 ).
Corn 101: Nutrition Facts and Health Benefits
Also known as maize (Zea mays), corn is one of the world’s most popular cereal grains. It’s the seed of a plant in the grass family, native to Central America but grown in countless varieties worldwide.
Popcorn and sweet corn are popular varieties, but refined corn products are also widely consumed, frequently as ingredients in processed food.
These include tortillas, tortilla chips, polenta, cornmeal, corn flour, corn syrup, and corn oil.
Whole-grain corn is as healthy as any cereal grain, as it’s rich in fiber and many vitamins, minerals, and antioxidants.
Corn is typically yellow but comes in a variety of other colors, such as red, orange, purple, blue, white, and black.
This article tells you everything you need to know about corn.
Here are the nutrition facts for 3.5 ounces (100 grams) of boiled yellow corn ( 1 ):
Carbs
Like all cereal grains, corn is primarily composed of carbs.
Starch is its main carb, comprising 28–80% of its dry weight. Corn also provides small amounts of sugar (1–3%) ( 1 , 2 ).
Sweet corn, or sugar corn, is a special, low-starch variety with higher sugar content, at 18% of the dry weight. Most of the sugar is sucrose ( 1 ).
Despite the sugar in sweet corn, it is not a high-glycemic food, ranking low or medium on the glycemic index (GI) (3).
The GI is a measure of how quickly carbs are digested. Foods that rank high on this index may cause an unhealthy spike in blood sugar.
Fiber
Corn contains a fair amount of fiber.
One medium bag (112 grams) of cinema popcorn boasts approximately 16 grams of fiber.
This is 42% and 64% of the Daily Value (DV) for men and women, respectively. While the fiber content of different types of corn varies, it’s generally around 9–15% of the dry weight ( 1 , 2 , 4 ).
The predominant fibers in corn are insoluble ones, such as hemicellulose, cellulose, and lignin ( 2 ).
Protein
Corn is a decent source of protein.
Depending on the variety, the protein content ranges from 10–15% ( 1 , 5).
The most abundant proteins in corn are known as zeins, accounting for 44–79% of the total protein content ( 6 , 7 ).
Overall, the protein quality of zeins is poor because they lack some essential amino acids ( 8 ).
Zeins have many industrial applications, as they’re used in the production of adhesives, inks, and coatings for pills, candy, and nuts ( 7 ).
SUMMARY
Corn is mainly composed of carbs and fairly high in fiber. It also packs a decent amount of low-quality protein.
The fat content of corn ranges from 5–6%, making it a low-fat food ( 1 , 5).
However, corn germ, an abundant side-product of corn milling, is rich in fat and used to make corn oil, which is a common cooking product.
Refined corn oil is mainly composed of linoleic acid, a polyunsaturated fatty acid, while monounsaturated and saturated fats make up the rest ( 9 ).
It also contains significant amounts of vitamin E, ubiquinone (Q10), and phytosterols, increasing its shelf life and making it potentially effective at lowering cholesterol levels (10, 11 ).
SUMMARY
Whole corn is relatively low in fat, though corn oil — a highly refined cooking oil — is sometimes processed from corn germ, a side product of corn milling.
Corn may contain a fair amount of several vitamins and minerals. Notably, the amount is highly variable depending on the corn type.
In general, popcorn is rich in minerals, whereas sweet corn is higher in many vitamins.
Popcorn
This popular snack boasts several vitamins and minerals, including:
- Manganese. An essential trace element, manganese occurs in high amounts in whole grains, legumes, fruits, and vegetables. It’s poorly absorbed from corn due to this vegetable’s phytic acid content ( 12 ).
- Phosphorus. Found in decent amounts in both popcorn and sweet corn, phosphorus is a mineral that plays an important role in the growth and maintenance of body tissues.
- Magnesium. Poor levels of this important mineral may increase your risk of many chronic illnesses, such as heart disease ( 13 , 14 ).
- Zinc. This trace element has many essential functions in your body. Due to the presence of phytic acid in corn, its absorption may be poor ( 15 , 16 ).
- Copper. An antioxidant trace element, copper is generally low in the Western diet. Inadequate intake may have adverse effects on heart health ( 17 , 18 ).
Sweet corn
Sweet corn boasts a number of vitamins, including:
- Pantothenic acid. Also called vitamin B5, this acid is found to some extent in nearly all foods. Thus, deficiency is rare.
- Folate. Also known as vitamin B9 or folic acid, folate is an essential nutrient, especially important during pregnancy ( 19 ).
- Vitamin B6. B6 is a class of related vitamins, the most common of which is pyridoxine. It serves various functions in your body.
- Niacin. Also called vitamin B3, niacin in corn is not well absorbed. Cooking corn with lime can make this nutrient more available for absorption ( 2 , 20).
- Potassium. An essential nutrient, potassium is important for blood pressure control and may improve heart health ( 21 ).
SUMMARY
Corn is a good source of many vitamins and minerals. Popcorn tends to be higher in minerals, while sweet corn tends to be higher in vitamins.
Corn contains a number of bioactive plant compounds, some of which may boost your health.
In fact, corn boasts higher amounts of antioxidants than many other common cereal grains ( 22 ):
- Ferulic acid. This is one of the main polyphenol antioxidants in corn, which contains higher amounts of it than other cereal grains like wheat, oats, and rice ( 22 , 23).
- Anthocyanins. This family of antioxidant pigments is responsible for the color of blue, purple, and red corn (23, 24).
- Zeaxanthin. Named after corn’s scientific name (Zea mays), zeaxanthin is one of the most common plant carotenoids. In humans, it has been linked to improved eye health ( 25 , 26 ).
- Lutein. One of the main carotenoids in corn, lutein serves as an antioxidant, protecting your eyes from oxidative damage produced by blue light ( 25 , 26 ).
- Phytic acid. This antioxidant may impair your absorption of dietary minerals, such as zinc and iron ( 16 ).
SUMMARY
Corn provides higher amounts of antioxidants than many other cereal grains. It’s especially rich in eye-healthy carotenoids.
Popcorn is a special variety of corn that pops when exposed to heat.
This happens when water, trapped in its center, turns to steam, creating internal pressure, which makes the kernels explode.
A highly popular snack, popcorn is one of the most common whole-grain foods in the United States.
In fact, it’s is one of the few whole grains consumed on its own as a snack. More frequently, whole grains are consumed as food ingredients, such as in breads and tortillas ( 27 ).
Whole-grain foods may have several health benefits, including reduced risk of heart disease and type 2 diabetes ( 28 , 29 ).
However, regular popcorn consumption has not been linked to improved heart health ( 27 ).
Even though popcorn is healthy on its own, it’s often eaten with sugary soft drinks and frequently loaded with added salt and high-calorie cooking oils, all of which may harm your health over time ( 30 , 31 , 32 ).
You can avoid added oils by making your popcorn in an air popper.
SUMMARY
Popcorn is a type of corn that pops when heated. It’s a popular snack food that’s categorized as a whole-grain cereal. To maximize its benefits, make homemade popcorn without oils or additives.
Regular whole-grain intake may have a number of health benefits.
Eye health
Macular degeneration and cataracts are among the world’s most common visual impairments and major causes of blindness ( 33 ).
Infections and old age are among the main causes of these diseases, but nutrition may also play a significant role.
Dietary intake of antioxidants, most notably carotenoids like zeaxanthin and lutein, may boost eye health ( 25 , 34 , 35 ).
Lutein and zeaxanthin are the predominant carotenoids in corn, accounting for approximately 70% of the total carotenoid content. However, their levels are generally low in white corn ( 26 , 36 , 37 ).
Commonly known as macular pigments, these compounds exist in your retina, the light-sensitive inner surface of your eye, where they protect against oxidative damage caused by blue light ( 38 , 39 , 40 ).
High levels of these carotenoids in your blood are strongly linked to a reduced risk of both macular degeneration and cataracts ( 41 , 42 , 43 ).
Observational studies likewise suggest that high dietary intake of lutein and zeaxanthin may be protective, but not all studies support this ( 44 , 45 , 46 ).
One study in 356 middle-aged and older adults found a 43% reduction in the risk of macular degeneration in those with the highest intake of carotenoids, especially lutein and zeaxanthin, compared to those with the lowest intake ( 45 ).
Prevention of diverticular disease
Diverticular disease (diverticulosis) is a condition characterized by pouches in the walls of your colon. The main symptoms are cramps, flatulence, bloating, and — less often — bleeding and infection.
Popcorn and other high-fiber foods were once believed to trigger this condition ( 47 ).
However, one 18-year study in 47,228 men suggests that popcorn may, in fact, protect against diverticular disease. Men who ate the most popcorn were 28% less likely to develop diverticular disease than those with the lowest intake ( 48 ).
SUMMARY
As a good source of lutein and zeaxanthin, corn may help maintain your eye health. What’s more, it doesn’t promote diverticular disease, as previously thought. On the contrary, it seems to be protective.
Corn is generally considered safe. However, some concerns exist.
Antinutrients in corn
Like all cereal grains, whole grain corn contains phytic acid (phytate).
Phytic acid impairs your absorption of dietary minerals, such as iron and zinc, from the same meal ( 16 ).
While usually not a problem for people who follow a well-balanced diet, it may be a serious concern in developing countries where cereal grains and legumes are staple foods.
Soaking, sprouting, and fermenting corn can reduce phytic acid levels substantially ( 16 , 49 , 50 ).
Mycotoxins
Some cereal grains and legumes are susceptible to contamination by fungi.
Fungi produce various toxins, known as mycotoxins, that are considered a significant health concern ( 51 , 52 ).
The main classes of mycotoxins in corn are fumonisins, aflatoxins, and trichothecenes. Fumonisins are particularly noteworthy.
They occur in stored cereals worldwide, but adverse health effects have mostly been linked to the consumption of corn and corn products — especially among people who depend on corn as their main dietary staple (53).
High consumption of contaminated corn is a suspected risk factor for cancer and neural tube defects, which are common birth defects that may result in disability or death ( 54 , 55 , 56 , 57 ).
One observational study in South Africa indicates that regular consumption of cornmeal may increase the risk of cancer of the esophagus, the tube that carries food from the mouth to the stomach ( 58 ).
Other mycotoxins in corn may also have adverse effects. In April 2004, 125 people died in Kenya from aflatoxin poisoning after eating homegrown corn that had been improperly stored ( 59 ).
Effective preventive strategies may include fungicides and proper drying techniques.
In most developed countries, food safety authorities monitor the levels of mycotoxins in foods on the market, with food production and storage strictly regulated.
Corn intolerance
Gluten intolerance or celiac disease is a common condition caused by an auto-immune response to gluten in wheat, rye, and barley.
The symptoms of gluten intolerance include fatigue, bloating, diarrhea, and weight loss ( 60 ).
For most people with celiac disease, the symptoms disappear on a strict gluten-free diet. However, in some people, the symptoms seem to persist.
In many cases, celiac disease may persist because of undeclared gluten in processed food. In other cases, a related food intolerance may be to blame.
Corn contains proteins known as zein that are related to gluten.
One study showed that corn zein caused an inflammatory reaction in a subgroup of people with celiac disease. Nevertheless, the reaction to zein was much smaller than that of gluten ( 61 ).
For this reason, scientists have hypothesized that corn intake may, in rare cases, be the cause of persistent symptoms in some people with celiac disease ( 62 ).
Corn has also been reported to be a symptom trigger in people with irritable bowel syndrome (IBS) or FODMAP intolerance ( 63 ).
FODMAPs are a category of soluble fiber that are poorly absorbed. High intake can cause digestive upset, such as bloating, gas, and diarrhea, in some people.
SUMMARY
Corn contains phytic acid, which may reduce mineral absorption. Mycotoxin contamination may also be a concern in developing countries. Finally, corn’s soluble fiber (FODMAPs) may cause symptoms for some people.
Corn is one of the most widely consumed cereal grains.
As a good source of antioxidant carotenoids, such as lutein and zeaxanthin, yellow corn may promote eye health. It’s also a rich source of many vitamins and minerals.
For this reason, moderate consumption of whole-grain corn, such as popcorn or sweet corn, can be an excellent addition to a healthy diet.
Corn Nutrition Facts and Health Benefits
Barbie Cervoni MS, RD, CDCES, CDN, is a registered dietitian and certified diabetes care and education specialist.
Updated on September 30, 2022
Medically reviewed
Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more.
Jonathan Valdez, RDN, CDCES, CPT is a New York City-based telehealth registered dietitian nutritionist and nutrition communications expert.
Verywell / Alexandra Shytsman
Table of Contents
Table of Contents
Corn is a staple in cuisines all around the world. In the United States, nothing says summertime quite like corn on the cob. While plenty of people enjoy corn, many don’t realize it’s a very nutritious option.
Corn provides thiamin and other vitamins and minerals; one corn on the cob contains 88 calories. This budget-friendly and easy-to-find grain is also a good source of carbohydrates and is higher in protein than you might expect.
Corn Nutrition Facts
One medium-sized ear of corn (6 3/4″ to 7 1/2″ long) provides 88 calories, 1.4g of fat, 19g of carbohydrates, and 3.3g of protein. Corn is a good source of thiamin and also provides vitamin C, E, and A, some fiber, and potassium. This nutrition information is provided by the USDA.
Carbs
There are 19 grams of carbohydrates in one ear of corn. Of those carbohydrates, fiber makes up 2 grams and natural sugars make up 6.4 grams. Corn is considered moderate on the glycemic index scale with a rating that falls between 56 and 69.
Note that if you consume corn with butter, fiber, or protein-containing foods, the glycemic effect will be substantially different than consuming it alone. Fats, fiber, and protein will slow the release of sugars into the bloodstream. The GI is a measure of foods eaten plain, in isolation, and does not have much bearing on foods eaten in meals.
Fats
Corn is naturally low in fat, with 1.4 grams per medium-sized ear. The majority of fat in corn is from heart-healthy monounsaturated or polyunsaturated fats.
Protein
Corn has just over 3 grams of protein per ear. Compared to most vegetables, corn is higher in protein. That’s because corn is technically not a vegetable at all, but rather a whole grain.
Vitamins and Minerals
Corn is a good source of thiamin, providing 13% of the daily value (DV) or 0.16mg. Corn also contains the nutrients potassium, iron, zinc, magnesium, phosphorus, and selenium. It also provides folate, vitamins C and E, and vitamin A in the form of beta carotene.
Calories
One corn on the cob provides about 88 calories when consumed with no toppings. Of course, adding butter will also add calories and other nutrients, such as fat. One cup of corn (off the cob) provides about 125 calories.
The calories of a boiled ear of corn vs grilled will not differ unless you introduce another food item in preparation, such as salt, butter, oil, or some other toppings. It’s possible that some of the vitamins and minerals could be lost in the boiling liquid, however.
Summary
Corn is a naturally low-fat food that provides about 88 calories per ear. Most of the calories come from carbohydrates, but corn also provides about 3.3 grams of protein. Corn also provides some fiber and is a good source of thiamin.
Health Benefits
Corn offers several health benefits beyond its vitamin and mineral content. Depending on the color, corn is rich in various antioxidants and beneficial plant compounds that protect against disease.
Reduces Risk of Type 2 Diabetes
Polyphenols are beneficial plant compounds in whole grains, fruits, vegetables, and nuts. Purple corn owes its color to a type of polyphenol called anthocyanin, which has been shown to improve insulin regulation and glucose.
Including a variety of colorful, plant-based foods in your meal plan, like purple corn, is a proactive way to prevent the onset of type 2 diabetes. Consider the carbohydrate count if you have diabetes and want to incorporate purple corn into your diet.
May Help Prevent Colon Cancer
Corn is a good source of fiber that promotes the growth of “good bacteria” in the gut. These bacteria produce short-chain fatty acids to help prevent colon cancer. Eating fresh corn, popcorn, and other whole-grain corn products will ensure you get the most fiber out of your corn consumption.
Supports Weight Management
The most filling snacks are those high in protein and fiber, like popcorn. One cup of air-popped and unbuttered popcorn provides 31 calories, 1 gram protein, and 1 gram of fiber.
Popcorn is a whole grain snack that’s minimally processed, especially when you make it fresh. Since snacks comprise about a third of most people’s daily intake, choosing snack foods wisely can significantly impact body weight.
Protects Eyesight
Corn contains lutein and zeaxanthin, the forms of vitamin A that are especially beneficial for eye health. Because these compounds become concentrated in the retina, they are associated with preventing age-related macular degeneration.
The combination of lutein and zeaxanthin, along with vitamin C, vitamin E, copper, and zinc (also found in corn), has been shown to protect against this common cause of vision loss.
Promotes Heart Health
Corn provides several nutrients that offer proven cardiovascular benefits. The fiber in corn and other whole grains helps reduce cholesterol levels.
Potassium is well-known to keep blood pressure levels down, and corn contains about 6% of the daily value set by the FDA. Potassium is a “nutrient of public health concern” because not everyone consumes adequate amounts of it daily.
Corn also has a decent amount of magnesium, about 9% to 12% of adult needs. Consuming adequate amounts of magnesium in the diet reduces the risk of stroke and ischemic heart disease. Eating fresh corn, popcorn, or even canned corn (without added salt) can help protect your heart from long-term damage.
Allergies
Food allergies to corn and environmental allergies to corn pollen are possible. Corn allergies are difficult to diagnose, but an elimination diet is often used to determine whether symptoms improve when corn is no longer consumed. Corn allergies are typically triggered by corn protein, so protein-free corn products like high-fructose corn syrup don’t necessarily need to be avoided because of an allergy.
Symptoms of corn allergies may include hives, diarrhea, difficulty breathing, and a weak pulse. If you suspect an allergy to corn, see an allergist for a professional evaluation.
Adverse Effects
Corn is one of the most genetically modified plants in the food supply. Genetically modified crops have altered DNA for various traits, such as resisting herbicide or increasing yield. One percent of the corn grown in the U.S. is sweet corn, and most are not genetically modified. Sweet corn can be found in frozen form, canned, or fresh. Genetically modified corn isn’t used for human consumption but for livestock feed, fuel for cars, and oil used to make sunscreen and water bottles.
High fructose corn syrup is a sweetener derived from corn syrup. It’s made by extracting corn kernels and treating them with an enzyme to make a thick, viscous syrup.
Although considered safe as other sweeteners by the FDA, high fructose corn syrup is prevalent in processed foods. It is associated with an increased risk of diabetes and other health conditions. Just as with other added sweeteners, you are limiting your intake of high fructose corn syrup is best.
Varieties
There are four basic types of corn: dent corn, flint corn, popcorn, and sweet corn. Dent corn is also known as field corn. It’s used for livestock feed and in food products. Flint corn is similar to dent corn but comes in various colors. It is considered ornamental corn and is commonly displayed for decoration. Popcorn has a tough outer shell and soft, starchy center that steams and explodes when heated.
Sweet corn is higher in starch and sugar. It’s picked while still immature and tender. Sweet corn comes in white, yellow, or a combination of kernel colors. When you buy corn on the cob, it’s sweet corn.
When It’s Best
Fresh corn is in season during the summer months, from July through September. Choose corn that has firm, plump kernels. Skip any cobs with signs of mold, insects, or decay. You can find fresh corn in the stalks or already shucked.
Corn products, including canned and frozen corn, are available during any time of the year. Canned corn often comes in a cream sauce or added sugar or salt. Check the ingredients label to see what’s in your product. Corn-based products like popcorn, cornmeal, corn starch, corn flour, corn grits, and porridge are available in grocery stores throughout the year.
Storage and Food Safety
Sweet corn is best eaten shortly after it’s picked. The longer it sits, the less sweet it tastes. You can store corn in the refrigerator with the husks on or off. Raw corn that’s been removed from the husk should be used within one or two days. Keep cooked corn in the refrigerator for up to five days.
Corn can also be frozen or canned at home. Use dry or preserved corn products by the dates specified on the product label.
How to Prepare
Corn is usually cooked, but raw corn is edible too. Cut the kernels off the cob and add them to salads or other favorite dishes for a sweet crunch.
Shucked corn (meaning the skins and husks have been removed) can be grilled, boiled, microwaved, or steamed. If you prefer, leave the husks on for roasting or grilling and remove them before eating.
Corn is naturally sweet and doesn’t need very much added flavoring to taste good. Keep corn recipes simple to enjoy the natural flavor and nutrition that this whole grain offers.
19 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
- Corn, sweet, yellow, raw. FoodData Central. U.S. Department of Agriculture.
- Harvard Health Publishing. Choosing good carbs with the glycemic index.
- Al Dhaheri AS, Al Ma’awali AK, Laleye LC, et al. The effect of nutritional composition on the glycemic index and glycemic load values of selected Emirati foods. BMC Nutr. 2015;1(1):4. doi:10.1186/2055-0928-1-4
- Siyuan S, Tong L, RuiHai L. Corn phytochemicals and their health benefits. Food Sci Human Wellness. 2018;7(3):185-95. doi:10.1016/j.fshw.2018.09.003
- Luna-Vital DA, Gonzalez de Mejia E. Anthocyanins from purple corn activate free fatty acid-receptor 1 and glucokinase enhancing in vitro insulin secretion and hepatic glucose uptake. PLoS ONE. 2018;13(7):e0200449. doi:10.1371/journal.pone.0200449
- Tufts University Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy. Harvesting the health benefits from corn.
- Njike VY, Smith TM, Shuval O, et al. Snack food, satiety, and weight. Adv Nutr. 2016;7(5):866-78. doi:10.3945/an.115.009340
- Popcorn, air-popped, unbuttered. FoodData Central. U.S. Department of Agriculture.
- National Institutes of Health Office of Dietary Supplements. Vitamin A: Fact sheet for health professionals.
- Temple N. Fat, sugar, whole grains and heart disease: 50 years of confusion. Nutrients. 2018;10(1):39. doi:10.3390/nu10010039
- National Institutes of Health Office of Dietary Supplements. Potassium: Fact sheet for health professionals.
- National Institutes of Health, Office of Dietary Supplements. Magnesium: Fact sheet for health professionals.
- American College of Allergy Asthma & Immunology. Corn allergy.
- U.S. Food and Drug Administration. GMO crops, animal food, and beyond.
- U.S. Food and Drug Administration. High fructose corn syrup questions and answers.
- Bray GA. Energy and fructose from beverages sweetened with sugar or high-fructose corn syrup pose a health risk for some people. Adv Nutr. 2013;4(2):220-5. doi:10.3945/an.112.002816
- The Popcorn Board. Different types of corn.
- Corn. SNAP-Ed Connection. U.S. Department of Agriculture.
- Purdue Extension FoodLink. Sweet corn.
By Barbie Cervoni MS, RD, CDCES, CDN
Barbie Cervoni MS, RD, CDCES, CDN, is a registered dietitian and certified diabetes care and education specialist, counseling patients with diabetes. Barbie was previously the Advanced Nutrition Coordinator for the Mount Sinai Diabetes and Cardiovascular Alliance and worked in pediatric endocrinology at The Steven and Alexandra Cohen Children’s Medical Center.
About Us
Family Medicine
In 2024 our team of doctors and nurses provide a comprehensive range of family planning services. Our doctors have expertise in antenatal care, preconception planning, and STD checks. Contraceptive advice including Mirena and Implanon insertion is available.
- Early detection of illness;
- Family planning;
- Promotion of healthy lifestyle;
- Skin cancer checks;
- Sports injuries;
- Weight reduction;
- Workers compensation and third party.
Children's Health
Baby Weighing Service. Babies can be booked with our Nurse for weighing, a doctors appointment is not required to use this service. Contact reception for a appointment to have your baby weighed.
Immunisations. At Tuggeranong Square children's immunisation is regarded an important part of your childs health care. Our doctors take immunising children very seriously. and to ensure all children are immunised Tuggeranong Square Medical Practice doctors BULK BILL for all childhood immunisations. Tuggeranong Square Medical Practice also ensures the Practice Nursing Staff are highly trained in childhood immunisations.
Women's Health
Our practice is dedicated to treating a wide spectrum of women’s health concerns. We offer pre-natal, antenatal and postnatal care, contraceptive options, pap screening, and preventative health care advice. We provide assistance, advice and support through all stages of life, recognising the many issues many women may face from adolescence through to the peri and post-menopausal period.
- Cervical Screening tests;
- Reproductive health. Including Mirena and Implanon insertion;
- Shared antenatal care.
Men's Health
We encourage men to present routinely to their GP to discuss all aspects of their health. We provide comprehensive advice and support for men to address the prevention and management of various health conditions. This may include assessments for cardiovascular risk, diabetes, cancer prevention, mental health assessments, STD screening, sports injuries and the importance of sleep as it relates to other areas of health.
- Preventative Healthcare. Including cardiovascular screening, mental health and cancer checks;
- Prostate examination.
