Years of research in many universities and research institutions in the United States show that children before the age of 3 often drink corn porridge, and their academic performance is obviously better than other children when they grow up.
Corn contains a lot of nutrients and health-care substances, besides carbohydrates, protein, fat and carotene, it also contains riboflavin. Compared with staple foods such as rice and wheat, the vitamin content in corn is 5 ~ 10 times higher than that in rice and wheat. Every100g of corn can provide nearly 300mg of calcium, which is almost the same as that in dairy products.
Corn contains a lot of glutamic acid, which can promote the metabolism of brain cells and has a certain brain-strengthening effect. There are also many vitamins in corn fat, which is beneficial to prevent cell oxidation and aging, and also beneficial to intelligence. In addition, the fatty acids in corn fat are mainly unsaturated fatty acids such as linoleic acid and oleic acid, which are also beneficial nutrients for intellectual development.
(2) Eat corn porridge regularly to prevent cancer, aging and heart disease.
In Rugao, Jiangsu, the famous hometown of longevity, there is a saying that "rice-based porridge is often drunk until the 1990 s" According to Rugao Longevity Research Institute, 74% of local centenarians have two meals of porridge a day, mainly corn porridge. The so-called "brain porridge" refers to corn residue porridge. When the corn is ripe, it will be ground into small particles, about the size of the sand in your hand, or it can be ground into very fine flour. When eating, boil the water, take a spoon in one hand, and sprinkle the grits evenly into the pot in the other, stirring evenly while sprinkling. "Rice-based" refers to mixing white rice with corn residue to cook porridge.
How much does this corn porridge have to do with longevity? Fu Jinru, honorary chairman of Tianjin Nutrition Society, told the reporter of Life Times that corn is a kind of coarse grains rich in various nutrients, which is a good adjustment and supplement to the current eating habits mainly based on polished rice and white flour. The German Association for Nutrition and Health Care made a nutritional analysis of many common staple foods, and found that the nutritional value and health care function of corn were the highest. It is found that the vitamin content in corn is very high, which is 5- 10 times that of rice and wheat. At the same time, corn also contains nutrients such as riboflavin and vitamins, which can effectively prevent heart disease and cancer.
Cooking corn residue into porridge can also help the human body replenish water. Physiological research shows that middle-aged and elderly people are most prone to chronic water shortage in the body. This not only reduces urine output, but also reduces skin function and sweat gland secretion, which affects the excretion of metabolites in the body and causes harmful substances to accumulate in the body.
Before cooking porridge, you can soak corn residue in water for a while in advance, which will cook well and save fire. If the digestive function is not good, you can also choose corn flour and put it into the pot after the water is boiled. "Rice-based" is actually a matter of matching coarse and fine grain. In addition to rice, you can also add some beans to porridge, which is more comprehensive in nutrition.