The nutritional value of corn is outstanding among cereals. The fat content per 1 grams of corn is 3. 4. grams, which is 3.6 times that of polished rice flour. Its fat characteristics are: more than half of it is linoleic acid, and it contains substances such as sitosterol, lecithin and vitamin E, which are beneficial to prevent and treat arteriosclerosis and promote the function of brain cells. The protein content of corn is slightly higher than that of polished rice and white flour, and the cellulose content is 4-1 times that of the latter. Therefore, corn can stimulate intestinal peristalsis and prevent constipation. The carotene content of corn is five times higher than that of soybean. The calcium content per 1 grams of corn is as high as 22 mg, which is rare in cereals. Dietotherapy and health care
The corn is longevity food. Among the five famous longevity areas in the world, the residents in at least three areas take corn as their main food. Corn contains seven anti-aging agents: minerals calcium, magnesium, selenium, vitamins A and E, glutathione and unsaturated fatty acids, among which glutathione and selenium have strong antioxidant effects and are called bioactive longevity factors. The survey found that people who often eat corn not only have a low risk of hypertension and cardiovascular and cerebrovascular diseases, but also have a significantly lower risk of cancer than people who don't 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 invigorating the middle energizer. In China, many people regard corn as coarse food. In recent years, its nutritional and health care function has been paid great attention abroad. At present, the proportion of Chinese residents eating polished rice and white flour is too large, and the position of corn in the staple food is ignored by many families. Some nutritionists claim that coarse grains should account for half of the staple food of China people. The author suggests that among all kinds of coarse grains, Dalian people should choose corn first. In order to avoid frequent constipation, the elderly should eat more corn. The traditional method of eating corn in Dalian is to crush and grind corn, cook rice porridge or steam big cakes. The taste of corn is worse than that of polished rice and white flour. Therefore, it is advocated to mix corn with rice, adzuki beans, wheat flour or soybean flour for mixed eating, such as evaporating cakes, cooking rice porridge and baking snacks, which can not only improve the taste, but also improve the nutritional value. Corn can also be made into non-staple food. Stir-fry corn kernels with diced pork, shrimp, bitter gourd or cucumber, which has a special flavor. At present, some corn-based foods, such as popcorn, pancakes, corn soup, canned food, drinks, etc., have provided a great space for people to choose corn.
Fresh corn contains more bioactive substances and vitamins than old corn in Fang Chen. In August and September, local corn cobs came into the market, so you should eat more in due course. It should be noted that when eating corn cob, you should chew slowly and carefully eat the embryo tip attached to the corn cob, because there are the most beneficial substances in the embryo tip. Avoiding taboos
Corn is also called corn and rice. It is sweet in taste and flat in nature, and has the effects of regulating middle energizer, stimulating appetite, benefiting lung, calming heart, clearing damp heat and benefiting liver and gallbladder. It is suitable for urinary tract infection, chronic nephritis, urinary calculi, cholecystitis, hepatitis, spontaneous sweating and night sweats, hypertension, hyperlipidemia, chronic rhinitis, enteritis, etc.
Corn is rich in nutrition, including protein, fat, starch, vitamin B1, vitamin B2, vitamin B6, vitamin A, vitamin E, carotene, cellulose, calcium, phosphorus and iron. According to research, corn contains 4-5 times as much fat as polished rice flour, and is rich in unsaturated fatty acids, 5% of which are linoleic acid, which can inhibit the absorption of cholesterol. Corn oil is a good medicine, which can reduce blood cholesterol and soften arterial blood vessels for a long time. It is an ideal edible oil for patients with hypertension, coronary heart disease, obesity and the elderly.
Modern research shows that eating more corn can prevent the occurrence of hypertension, coronary heart disease and myocardial infarction, and has the function of delaying cell aging and brain function degradation. In some areas of China and western developed countries, corn was once excluded from the dinner table; Because corn is found to have good preventive and therapeutic effects on hypertension, coronary heart disease and arteriosclerosis, it is favored in many European and American countries and has become a popular health food.
As a high-quality food for hypertensive patients, corn is especially suitable for hypertensive patients with spleen deficiency and liver-hyperactivity and phlegm-turbidity, because of its remarkable functions of neutralizing the middle energizer, stimulating appetite, diuresis and clearing away damp-heat. In order to lower and stabilize blood pressure, patients with hypertension can not only eat more corn flour and corn oil, but also use corn beard decoction instead of tea. However, due to the lack of some essential amino acids, corn should not be eaten alone for a long time, but can be mixed with beans and wheat to improve its nutritional value.
Although the nutritional value of corn is high, it should not be partial to corn for a long time. People who eat corn alone for a long time will have vitamin P P deficiency, rough skin and hyperkeratosis.