The nutritional value of corn is outstanding among cereals. The fat content per 100 grams of corn is 3.0 4.0 grams, 3 6 times as much as refined rice and white flour, and its fat is characterized by: more than half of linoleic acid, and has gluten steroids, lecithin, vitamin E and other substances that are beneficial to the prevention and treatment of vascular sclerosis and the promotion of brain cell function. Corn's protein content is slightly higher than refined rice and white flour, fiber content is 4 10 times the latter, therefore, corn has to stimulate intestinal peristalsis, to prevent constipation. The carotene content of corn is 5 times higher than that of soybeans. Each hundred grams of corn contains up to 22 mg of calcium, which is rare in cereals. Therapeutic health

Corn is longevity food. Residents of at least three of the world's five famous longevity regions eat corn as their primary food. Corn contains seven kinds of anti-aging agents: minerals calcium, magnesium, selenium, vitamins A, E, glutathione and unsaturated fatty acids, of which glutathione and selenium have strong antioxidant effects and are known as biologically active longevity factors. The survey found that people who often eat corn, not only the incidence of hypertension and cardiovascular disease is low, the risk of cancer is also significantly lower than those who do not eat corn, at least because corn contains more selenium and magnesium with anti-cancer and anti-cancer effects.

Chinese medicine believes that corn is flat and sweet, and has the effect of tonifying the middle and benefiting the qi. In China, many people regard corn as roughage, in recent years, its nutritional health effects are very much valued abroad. China's residents are now eating too large a proportion of refined rice and white flour, corn in the status of the staple food for many families to ignore. Some nutritionists advocate: in the Chinese people's staple food, coarse grains should account for half of the proportion. The author suggests: in a variety of coarse grains, Dalian people should prefer corn. In order to avoid frequent constipation, the elderly especially should eat more corn, food patches

Dalian traditional way to eat corn, corn is crushed and ground, boiled rice Chazi porridge to eat or steamed cakes to eat. The taste of corn is poorer than refined rice and white flour, so it is advocated that corn be mixed with rice, soybeans, wheat flour or soybean flour, such as evaporated cakes, boiled rice and corn porridge, baked snacks, not only to improve taste, but also to improve the nutritional value. Corn can also be made into side dishes, corn kernels with pork, shrimp, bitter melon or cucumber diced fried to eat, a different flavor. Now, some of the market to corn as raw materials for food, such as bud flower, pancakes, corn soup, canned food, drinks, etc., for people to choose to eat corn provides a lot of space.

Fresh corn contains biologically active substances and vitamins rich than the old corn, August and September, when the Dalian local production of corn on the cob market, should be timely to eat some. It should be noted that: eating corn on the cob should be chewed slowly, to carefully nibble and eat the tip of the embryo attached to the corn cob, because the tip of the embryo in the most beneficial substances. Bypass taboos

Corn is also known as the bag of grain, bag of rice. Its taste is sweet, sex flat, with the regulation of the stomach and stomach, benefit the lungs and heart, clearing dampness and heat and benefit the liver and gallbladder effect. It is suitable for urinary tract infection, chronic nephritis, urinary stones, cholecystitis, hepatitis, sweating, night sweating, hypertension, hyperlipidemia, chronic rhinitis, enteritis, etc..

Corn is more nutritious, containing protein, fat, starch, vitamin B1, vitamin B2, vitamin B6, vitamin A, vitamin E, carotene, cellulose, as well as calcium, phosphorus, iron and so on. According to research, corn contains fat for refined rice and flour 4-5 times, and rich in unsaturated fatty acids, 50% of which is linoleic acid, linoleic acid can inhibit the absorption of cholesterol. Corn oil is a good drug, long-term consumption can reduce blood cholesterol, soften the arterial blood vessels, is hypertension, coronary heart disease, obesity patients and the elderly ideal cooking oil.

Modern research shows that eating more corn can prevent hypertension, coronary heart disease, myocardial infarction, and has the role of delaying cellular aging and degeneration of brain function. In some parts of our country and the Western developed countries, corn was once excluded from the table; due to the discovery of corn on hypertension, coronary heart disease, atherosclerosis and other good prevention and treatment, currently in many European and American countries corn and highly favored, and has become a popular health food.

Corn as a high quality food for hypertensive patients, due to and in the middle, appetizing, diuretic, clearing dampness and heat of the role of significant, to the spleen deficiency and liver type, phlegm within the type of hypertension patients is particularly suitable. In order to reduce and stabilize blood pressure, hypertensive patients can not only eat more cornmeal, corn oil, can also be used to corn husk decoction tea. However, due to the lack of some essential amino acids, corn should not be eaten alone for a long time, can be mixed with beans, wheat, etc., in order to improve the nutritional value.

The nutritional value of corn is high, but not long-term corn. People who eat corn alone for a long time, will occur vitamin P P deficiency, skin roughness, hyperkeratosis and other manifestations.