The nutritional value of corn (corn is rich in nutrition)
Corn is called cob in the north and corn in the south. The development of modern technology has cultivated a wide variety of fragrant corn, sweet corn, waxy corn, tender corn and even black corn.
Corn is rich in nutrients, and its protein and fat are higher than those of rice and flour wheat. Half of the fat is linoleic acid, lecithin, vitamins A and E, etc. Linoleic acid can lower cholesterol, prevent cholesterol from depositing on the inner wall of blood vessels, and have a positive effect on preventing high blood pressure and cardiovascular and cerebrovascular diseases.
American scientists have discovered a kind of linoleic acid (CLA) in whole milk produced by cows fed corn oil, which can prevent melanoma, breast cancer, colon cancer, ovarian cancer, prostate cancer, etc. , because this linoleic acid can remove oxygen free radicals in cells, protect DNA (deoxyribonucleic acid) from damage, and prevent cell mutation from inducing cancer. In addition, glutathione contained in corn also has anti-cancer effects. Corn germ is especially rich in vitamin E, which can enhance metabolism, regulate nerve and endocrine functions, and enrich subcutaneous tissue. The skin is full of elasticity and luster. Nutritionists pointed out that if the food is composed of 2/3 rice and 1/3 corn, the utilization rate of protein can be increased from 58% to 71%, which is the so-called protein complementary effect.
It is better to eat fresh corn that is half-cooked, too tender, and has too much water. Too old starch increases white matter, reduces white matter, and tastes bad. Wash and cook the corn, it is better to drink soup when you are thirsty. If it can be cooked with corn silk, the effect of lowering blood pressure will be more significant.