How to eat corn How to eat corn is the most nutritious?
In the season of corn harvest, walking down the street, often smelling the scent of boiled corn at a corner.
Waxy corn, sweet corn, old corn; white, purple, yellow; several corns are more nutritious?
How to eat the best?
Nutritionists have unanimously recognized that in the staple food, the nutritional value and health effects of corn are very prominent.
The vitamin content in corn is very high, several times that of rice and flour.
In addition to containing glucose, protein, traces, carotene, corn also contains a variety of minerals, vitamin E, riboflavin and other nutrients.
Corn is rich in unsaturated fatty acids, especially linoleic acid, which is more than 60%. It synergizes with vitamin E in corn germ to reduce the concentration of cholesterol in the blood and prevent it from depositing on the blood vessel wall.
These substances have great benefits in preventing diseases such as heart disease and cancer.
Corn also contains a long-lived factor, glutathione, which, in the presence of selenium, produces glutathione oxidase, which has a function of delaying aging.
Different colors of corn, the health benefits are slightly different from different colors of corn, the health benefits are slightly different, mainly because they contain different pigment diversity.
Compared with white corn, purple corn contains more anthocyanins, so it has antioxidant and anti-aging effects.
Yellow corn contains carotene and zeaxanthin, which is good for maintaining eye health.
Different flavors of corn have different nutritional values.
Sweet corn is sweet and delicious, and it is loved. The above kind of “fruit-type sweet corn” can be eaten like a fruit.
The protein, trace and vitamin content of this sweet corn is 1-2 times higher than that of ordinary corn, and the selenium content is 8-10 times higher. Among the 17 kinds of amino acids contained, there are more than 13 kinds of common corn.
However, sweet corn has a high sugar content, most of which is sucrose and glucose, which may cause blood sugar to rise.