Introduction to corn (fresh) knowledge: Corn is the seed of the grass plant maize.

It is native to Mexico and Peru in Central America. It was introduced to my country in the 16th century and has a cultivation history of more than 400 years.

At present, it is cultivated all over the country, especially in Northeast, North and Southwest provinces.

Hard-kernel corn is commonly grown in Northeast China, while dent-shaped corn, which is suitable for milling, is mostly grown in North China, and its quality is inferior to hard-kernel corn.

Corn is a good health-care product among whole grains, and eating corn is quite beneficial to human health.

The embryo of corn is particularly large, accounting for 10%-14% of the total weight, and contains a large amount of fat, so oil can be extracted from the embryo of corn.

Because corn contains a lot of fat, corn is prone to rancidity during storage.

Corn can be ground into flour and rice.

There are no grades of cornmeal, only thickness.

Corn flour can be used to make steamed buns, silk cakes, etc.

The protein in corn flour does not have the ability to form gluten elasticity and has poor air-holding properties. It needs to be mixed with flour to make various fermented snacks.

The broken rice made from corn is called corn residue, which can be used to cook porridge and stew rice.

The extremely tender unripe corn is called "corn shoots" and can be used to make dishes.

Nutritional analysis of corn (fresh): 1. The fiber content in corn is very high, which has the characteristics of stimulating gastrointestinal motility and accelerating fecal excretion, and can prevent and treat constipation, enteritis, intestinal cancer, etc.; 2. The vitamin E contained in corn is:

It can promote cell division, delay aging, lower serum cholesterol, prevent skin lesions, and can also reduce arteriosclerosis and brain function decline; 3. Researchers pointed out that the lutein and zeaxanthin contained in corn can fight eye aging. In addition, many

Eating corn can also inhibit the side effects of anti-cancer drugs on the human body, stimulate brain cells, and enhance people's brainpower and memory; 4. According to foreign medical data, the incidence of cancer is generally lower in areas where corn is the staple food, which may be due to its rich content.

Magnesium, selenium, etc., inhibit the growth of tumors.

In particular, corn also contains a lot of glutamic acid. Glutamic acid has a brain-building effect. It can help and promote brain cells to breathe. During physiological activities, it can remove waste from the body and help eliminate ammonia in the brain tissue.

Therefore, eating regularly can strengthen the brain.

Supplementary information about corn (fresh): 1. When eating corn, you should eat all the embryonic tips of the corn kernels, because many of the nutrients of corn are concentrated here; 2. Corn protein lacks tryptophan, and eating corn alone is prone to sclerosis.

, so areas where corn is the staple food should eat more legumes; 3. Corn becomes damp, moldy, and deteriorates to produce aflatoxin, which is carcinogenic and should be contraindicated.

People suffering from Sj?gren's syndrome, diabetes, and menopausal syndrome are those with yin deficiency and excessive fire. They should not eat popcorn, as eating it can easily cause fire and damage yin.

4. Sweet corn is a member of the corn family. It can be used as a fruit and vegetable. In addition to being sweet, fragrant, crisp and tender, it also has very high nutritional value.

Sweet corn is widely grown in European and American countries and has become an indispensable vegetable for people.

Its grains are light yellow or milky white, with larger embryos. The grains in the milk-ripening stage are soft and delicious, and their protein content is higher than that of ordinary corn. It is rich in vitamins B1, B2, C, E and β-carotene, and its mineral content is also high.

Higher; sweet corn contains 2 to 20 times more water-soluble polysaccharides than ordinary corn, and its sugar content includes sucrose, glucose, maltose and plant honey.

5. The main types of sweet corn are: ordinary sweet corn, with a sugar content of about 8%, which is mostly used for paste or whole kernel processing and canning, and also used for quick freezing; super sweet corn, with a sugar content of more than 20% and thicker peel.

It is mostly used for whole grain processing and canning, quick freezing or pod ear marketing; strengthened sweet corn has a sugar content of 12% to 16%, which is suitable for both fresh eating and canning processing.

Corn (fresh) is suitable for people: everyone can eat it, especially suitable for patients with spleen and stomach qi deficiency, insufficient qi and blood, malnutrition, arteriosclerosis, hypertension, hyperlipidemia, coronary heart disease, cardiovascular disease, obesity, fatty liver, and cancer.

It is suitable for memory loss, habitual constipation, chronic nephritis and edema, and for middle-aged and elderly people.

Therapeutic effects of corn (fresh): Corn is neutral in nature, sweet and light in taste; it returns to the spleen and stomach meridians.

It can benefit the lungs and calm the heart, strengthen the spleen and appetite, diuretic and relieve stranguria; it has certain effects on preventing cancer, lowering cholesterol, and strengthening the brain.

Corn (fresh) food is incompatible: avoid eating corn with snails, otherwise it will be poisonous; try to avoid eating with oysters, otherwise it will hinder the absorption of zinc.

Guidance on how to cook corn (fresh): It is better to eat corn when it is cooked. Although cooking causes the corn to lose part of its vitamin C, it gains more nutritional value and higher antioxidant activity.

At the same time, corn should not be eaten alone for a long time.