The difference in nutritional value between corn bran and bran
The difference in nutritional value between corn bran and wheat bran. Corn is a food that many people like to eat in our lives now. It is very common that everyone has certain questions about eating corn. Let’s learn about the difference in nutritional value between corn bran and bran. Differences in nutritional value between corn bran and corn bran 1
The main differences between bran, that is, wheat bran, and corn bran are as follows:
1. Different nutritional ingredients
1. Wheat bran: Contains a large amount of vitamin B, rich in fiber and vitamins.
2. Corn bran: Corn bran not only has a crude protein content of 19.3, but also contains various amino acids contained in raw corn. Among them: lysine 0.63, methionine 0.29, cystine 0.33, threonine 0.68, isoleucine 0.62, leucine 1.82, arginine 0.77, valine 0.93, histidine 0.56, tyrosine 0.50 , phenylalanine 0.70, tryptophan 0.14.
2. Different nutritional values
1. Wheat bran: Wheat bran is rich in dietary fiber, which is an essential nutritional element for the human body. It can increase the fiber content in food and improve overall health. In case of constipation, it can also promote the excretion of fat and nitrogen, which is of great significance in the prevention and treatment of common clinical fiber deficiency diseases.
2. Corn bran: Corn bran should not be used as the only protein feed source. Because the feed has a light weight, it has an impact on pig feed intake. It is generally limited to less than 10% of the entire feed dosage. The amount of corn bran in the feed of laying hens and breeder chickens should not exceed 10%. In addition, turkeys, breeding pigs, horses and pets can also be used as appropriate.
Extended information:
The structure of wheat bran is puffy, its palatability can be said to be impeccable, and its nutritional value is much higher than that of the same feed. , which is rich in phosphorus, vitamins, etc., and the crude protein content accounts for more than one-tenth, and is loved by the majority of farmers.
The king of usage in bran feed is wheat bran. For farmers, learn to make reasonable use of it and add an appropriate amount of wheat bran to the diets of cattle and sheep; but pay attention to In the hot summer, feeding more wheat bran appropriately during the feeding process can clear away heat and reduce fire, but the feeding amount must be controlled. Otherwise, wasting feed is a trivial matter, causing urethral stones, and the gain outweighs the loss. Differences in nutritional value between corn bran and wheat bran 2
What are the nutritional values ??of corn? What are the functions of corn
1. Nutritional value of corn
1. Corn is an excellent supplementary food for anti-eye aging
According to the 1994 U.S. Food and Drug Administration Studies conducted by Harvard Medical School and many research centers have shown that consuming higher amounts of progesterone and zeaxanthin can reduce the risk of age-related macular degeneration by 43%. Corn contains lutein and zeaxanthin, especially the latter. Therefore, American medical scientists also believe that corn is an excellent supplementary food for anti-eye aging.
Since the carotene, lutein, and zeaxanthin contained in corn are fat-soluble vitamins, cooking with oil can help absorption and promote nutritional effects. Therefore, when eating corn, you can fry it from time to time, such as making pine nut corn.
2. The longer you cook corn, the better the anti-aging effect
From the perspective of anti-free radicals, research from Cornell University in the United States in the "Journal of Agricultural and Food Chemistry" shows , after heating sweet corn for 10 minutes, 25 minutes and 50 minutes respectively at 115 degrees Celsius, it was found that its anti-free radical activity increased by 22, 44 and 53 points in sequence. In other words, the longer the corn was heated, the more , the better the anti-aging effect. Therefore, when cooking corn at home, it is best to cook it for a longer period of time.
2. The health-preserving effects of corn
From a dietary perspective, corn has a variety of functions, such as: appetizing, choleretic, laxative, diuretic, softening blood vessels, delaying cell aging, Anti-cancer, etc., suitable for dietary health care for diseases such as hypertension, hyperlipidemia, arteriosclerosis, habitual constipation in the elderly, chronic cholecystitis, difficulty urinating, etc.
1. Strengthens the spleen and stomach
Corn is a coarse grain in the north and a feed in the south. However, from the perspective of the origin of medicine and food, corn is sweet and flat in nature and taste, and it returns to the stomach and bladder meridian, and has the effects of strengthening the spleen and stomach, diuresis and dampness.
2. Anti-aging
Corn is known for its diverse ingredients. For example, corn contains vitamins A and E and glutamic acid. Animal experiments have proven that these ingredients have anti-aging effects.
3. Prevent constipation and arteriosclerosis
Corn is rich in fiber, which not only stimulates gastrointestinal motility and prevents constipation, but also promotes cholesterol metabolism and accelerates the elimination of toxins in the intestines. of discharge. Corn oil squeezed from corn embryos contains a large amount of unsaturated fatty acids, of which linoleic acid accounts for 60%, which can remove harmful cholesterol from the blood and prevent arteriosclerosis.
4. Cancer prevention
Corn is not only rich in vitamins, but also contains more than five times the carotene content of soybeans, which is also beneficial in inhibiting carcinogens.
5. Skin care
Corn also contains lysine and the trace element selenium. Its antioxidant effect is beneficial to preventing tumors. At the same time, corn is also rich in vitamins B1, B2, B6, etc., are effective in protecting nerve conduction and gastrointestinal function, preventing beriberi, myocarditis, and maintaining skin fitness.
6. Hypoglycemic
Corn silk has certain choleretic, diuretic, and hypoglycemic effects. It is often used among the people as a diuretic, heat-clearing and detoxifying. For patients with chronic nephritis or nephrotic syndrome, you can use 50-60 grams of dried corn silk, add 10 times the water, boil over a slow fire, and take it orally three times a day. It is very beneficial to diabetic patients in lowering blood sugar, but the effect is slow, so regular drinking is the best option. should.
7. Laxative
Corn residue and corn stalks have a good laxative effect. Take 100 grams of corn residue, soak in cold water for half a day, simmer over slow fire, add sweet potato cubes, and cook together. Drinking porridge and eating sweet potatoes can relieve habitual constipation in the elderly.
3. How to make corn
1. Corn ribs soup
Ingredients: 2 corns, 500 grams of pork ribs, Onions, ginger, cooking wine, salt, and soy sauce are appropriate.
Method: Blanch the ribs, cut the corn into small pieces, cut the green onion into sections, and slice the ginger; put water in the casserole, put the ribs into the pot, put the green onion and ginger into the pot together, and drop in a little cooking wine , then add the corn segments and cook together; after cooking, remove the green onion and ginger slices, add a little salt and soy sauce to taste.
2. Egg corn soup
Ingredients: 160 grams of corn kernels, 2 eggs, 40 grams of mushrooms, 5 grams of starch, 100 ml of milk, 25 ml of cooking wine, 20 grams of peas , 4 grams of salt, 1 gram each of onion and ginger.
Method: Soak the fresh peas in hot alkaline water, then remove them and soak them in cold water; heat the wok, add oil and stir-fry with green onions, ginger and cooking wine; pour in the peas, mushrooms and winter bamboo shoots, After simmering for a while, add water, pour in corn, eggs, milk and salt. After the pot is boiled, add starch to thicken it.
3. Milky corn
Ingredients: 250 ml of milk, 1 corn, 5 grams of butter, 5 grams of white sugar.
Method: Cut the corn into small round segments, pour the milk, corn segments, butter and white sugar into the pot, bring to a boil over high heat, then reduce to low heat and cook slowly for 10 minutes. Differences in nutritional value between corn bran and bran 3
Nutritional value of corn
Corn is the seed of the annual herbaceous plant sorghum, also known as jade sorghum, banana, royal wheat, and western wheat. Wheat, corn, corn, corn, pearl rice, etc. It is cultivated throughout the country.
Nutritional ingredients
Corn contains starch, fatty oil, alkaloids, vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid, biotin, zeaxanthin, etc.
Nutritional value
1. Corn can help to stimulate the appetite and is suitable for chronic gastritis, indigestion, diarrhea and other diseases.
2. Corn has a diuretic effect and is often used in modern times as an auxiliary treatment for patients with urinary tract stones or chronic nephritis with persistent edema.
3. Corn is rich in fat and unsaturated fatty acids, which contribute to the normal metabolism of fat and cholesterol in the human body; it contains high amounts of lecithin, which is good for arteriosclerosis, coronary heart disease, myocardial infarction and blood circulation. It has a certain preventive and therapeutic effect on diseases such as disorders. Corn oil extracted from corn can prevent and treat arteriosclerosis and lower cholesterol, and can be used as an auxiliary treatment for patients with hypertension. In addition, because corn contains a large amount of B vitamins, it can increase appetite and is often used for poor appetite. Corn can still satisfy hunger and is the main source of energy for the body. It can also be used to make wine and press oil.
Dosage and Usage
Appropriate amount. Decoction, cook, or grind into fine powder to make cakes and steamed cakes.
Precautions
People with weak spleen and stomach are prone to diarrhea after eating. People with cold stomach should not eat too much.
Recipe reference
1. Diabetes: 500g of corn, decoct in 4 times.
2. Arteriosclerosis, coronary heart disease, myocardial infarction and blood circulation disorders: boil corn for regular consumption; or boil corn flour into paste and season with oil and salt for regular consumption.
3. Indigestion, diarrhea and dysentery: burn the corn and eat it; you can also use 2 parts of corn and 1 part of pomegranate peel, fry both into yellow powder and grind into powder, set aside. Take 10g each time, 2 times a day.
4. Chronic gastritis: 60g each of corn and white lentils, 15g papaya, boil in water and drink juice.
5. Urinary tract stones or chronic nephritis and edema: 1 part of corn, 3 parts of water, decoct the soup instead of tea; or decoct corn silk and take it.
6. High blood pressure and hyperlipidemia: Cooking with corn oil. Decoction of corn silk instead of tea.
7. Poor appetite: Stir-fry fresh corn with a small amount of bell pepper, add a little vegetable oil, salt and seasoning, and eat.
8. Hyperlipidemia and arteriosclerosis: Mix an appropriate amount of corn flour with cold water. After the japonica rice porridge is boiled, add corn flour and cook together to make porridge. Serve for breakfast and dinner.
9. Postpartum constipation: Take any amount of corn cobs (white soft cotton-like substance) in decoction.
10. Habitual miscarriage: Since pregnancy, take 1 corn tender coat (that is, the tender skin that is close to the corn kernel) every day, decoct it and drink it until the month of miscarriage (that is, the period of the last miscarriage) From the beginning, double the dosage and continue taking it until full term delivery.
11. Edema: 60g of corn, decoct in water and take. Avoid salt.