Waxy corn, also known as sticky corn and waxy corn, is a subspecies of corn. Compared with common corn, waxy corn has higher nutritional value and its digestibility is 20% higher. Quality analysis shows that waxy corn contains protein 10.6% and amino acids about 8.3%, which is a high-protein and low-fat food. The proportion of water-soluble protein in grain is low, and the content of lysine is higher than that of common corn 10. Fresh waxy corn is more nutritious and palatable than ordinary corn and sweet corn, and contains many beneficial trace elements, especially iron, zinc and selenium. Because the endosperm of waxy corn is almost entirely composed of amylopectin, the molecular weight of amylopectin is less than that of amylose 10%, which is easily soluble in water and easily digested and absorbed by monogastric animals such as humans, and the edible digestibility is 20% higher than that of ordinary corn.
The nutritional analysis of sticky corn by scientists shows that sticky corn has the highest nutritional and health care function among all staple foods, and the contents of vitamins and protein are 5- 10 times that of rice and wheat. It contains 17 amino acids. It also contains seven kinds of calcium, glutathione, vitamins, magnesium, selenium, vitamin E and fatty acids, which is 8- 10 times higher than that of corn. Sticky corn also contains nutrients such as Ryan acid, vitamin A (carotene), vitamin C, vitamin B6 and lutein, and vitamin elements such as zinc and iron. Therefore, people eating the food processed by sticky corn can prevent heart disease, lower cholesterol, lower blood fat, relieve arteriosclerosis, resist cancer, resist eye aging, stimulate the regeneration of human brain cells, and enhance people's brain power and memory. Corn germ can enhance human metabolism, regulate nerves, make skin tender and smooth, and delay aging.
Eat more corn and have beautiful eyes: corn is the favorite vegetable of many people. In fact, corn is not a vegetable, because it contains a lot of starch and has higher calories than ordinary vegetables. Therefore, in nutrition, corn is listed as a staple food.
Chinese medicine believes that corn is flat and sweet, and has the functions of appetizing, strengthening the spleen, removing dampness and diuresis, and is mainly used for diarrhea, indigestion and edema. According to nutritional analysis, corn contains sugar, protein, carotene, lutein, zeaxanthin, phosphorus, magnesium, potassium and zinc.
Age-related macular degeneration (AMD) is a disease caused by eye aging, which can lead to visual impairment in severe cases. Many epidemiological studies have found that lutein and zeaxanthin can prevent age-related macular degeneration. Higher intake of lutein and zeaxanthin can reduce the risk of age-related macular degeneration by 43%. Corn contains lutein and zeaxanthin, especially the latter is rich, so corn can be said to be an excellent supplementary food to fight eye aging.
Carotene, lutein and zeaxanthin contained in corn are fat-soluble vitamins. Cooking and frying in oil can help absorb them, so it can play its health care role.
From the perspective of anti-free-radical, the research of Cornell University in the Journal of Agricultural and Food Chemistry showed that the anti-free-radical activity of sweet corn was increased by 22%, 44% and 53% after heating at 15 degrees Celsius for 0, 25 and 50 minutes, respectively.