Better nutrition for corn
Recently, a study by the German Nutrition and Health Association showed that in the staple food, the nutritional value and health effect of corn are very high.
Preventable heart disease and cancer experts have compared the nutritional value and health effects of various staple foods such as corn, rice, and flour.
It was found that the vitamin content in corn was very high, several times that of rice and flour.
At the same time, the large amount of nutrition and health substances in corn also surprised experts.
In addition to glucose, protein, traces, and carotene, corn also contains riboflavin and other nutrients.
These substances have great benefits in preventing diseases such as heart disease and cancer.
Studies also show that the nutritional value of specialty corn is higher than that of ordinary corn.
For example, the content of protein, vegetable oil and vitamins in sweet corn is 1-2 times higher than that of ordinary corn; the content of selenium is 8-10 times higher; of the 17 amino acids contained in it, there are more than 13 types of ordinary corn.
In addition, the moisture, actives, vitamins, and other nutrients of fresh corn are much higher than those of mature corn, because the corn nutrient content will decrease rapidly during storage.
Experts with 7 “anti-aging agents” point out that among the 50 most effective nutritional and health substances currently proven, corn has been found to contain 7 of these substances-calcium, glutathione, vitamins, magnesium, selenium,Vitamin E and fatty acids.
It has been determined that every 100 grams of corn can provide nearly 300 milligrams of calcium, which is almost the same as that contained in dairy products.
Rich in calcium can lower cholesterol.
In addition, the carotene contained in corn can be converted into vitamin A after being absorbed by the human body, which has anti-cancer effect; plant cellulose can accelerate the excretion of carcinogens and other poisons; natural vitamin E can promote cell division and delay aging, Reduce serum hypertension, prevent skin lesions, but also reduce arteriosclerosis and brain function decline.
Researchers point out that corn contains lutein to fight eye aging.
In addition, eating more corn can inhibit the interaction of anticancer drugs on the human body, stimulate brain cells, and enhance human brain power.
How to eat corn with the tricks?
Nutritionists suggest that cooked corn is better than raw.
Although lubricating caused corn to lose some of its vitamin C, antioxidants were obtained that exceeded nutritional value.
Absolutely fried or boiled, corn will release more nutrients.
At the same time, cooked corn also releases a phenolic compound, lysine, which has a certain effect on diseases such as cancer.
After high-temperature cooking, the activity of corn’s antioxidant free radicals increases, and oxygen free radicals can cause oxidative damage to the body and increase the risk of disease.
Europeans have summarized a number of scientific methods for eating corn. There are three main methods: first, tortillas, replacing garlic flour, black pepper, celery, etc. in corn noodles, and using tomato soup to mix and crush corn tortillas, which can reduce them;It is corn porridge; third, it is made of corn soup and salad, which is delicious and nutritious.
But experts remind that once the shelf life of corn has passed, it is easy to be affected by moisture and mold to produce toxins.
Therefore, everyone must pay attention to the shelf life before buying canned corn in the store.