Nutritional value of corn
Vitamin content is very high. The vitamin content in corn is very high, 5 to 10 times that of rice and wheat, and the nutritional value of special corn is higher than that of ordinary corn.
Plant fiber content is rich. The rich plant cellulose contained in corn has the property of stimulating gastrointestinal peristalsis and accelerating fecal excretion, which can prevent and control constipation, enteritis and intestinal cancer. Can bind and impede the absorption of excess glucose, play a role in inhibiting the rise in blood sugar after meals; cellulose can also inhibit fat absorption, reduce blood lipid levels, prevent and improve the occurrence of coronary heart disease, obesity, gallstones.
Rich in selenium and magnesium. Corn contains selenium and magnesium have anti-cancer effect, selenium can accelerate the decomposition of peroxides in the body, so that malignant tumors do not get the supply of molecular oxygen and inhibited. Magnesium on the one hand can also inhibit the development of cancer cells, on the other hand, can prompt the body to discharge waste, which is also important for cancer prevention.
Contains glutathione. Corn also contains a longevity factor - glutathione, which in the participation of selenium, the generation of glutathione oxidase, has the function of restoring youth and delaying aging.
Contains zeaxanthin. Corn contains zeaxanthin, can prevent the production of age-related macular degeneration. According to a 1994 study conducted by Harvard Medical School and many research centers, a higher intake of zeaxanthin can reduce the incidence of age-related macular degeneration.
Rich in carotenoids and niacin. Corn contains carotene, absorbed by the body can be converted into vitamin A; corn also contains niacin, the content is much higher than rice. Niacin plays an important role in the metabolism of proteins, fats and sugars, and can help us maintain the normal function of the nervous system, digestive system and skin. A lack of niacin in the human body may cause mental symptoms such as hallucinations, hallucinations, and insanity, digestive symptoms such as stomatitis, lingual inflammation, and diarrhea, as well as skin mange.
Rich in linoleic acid. Corn is rich in unsaturated fatty acids, especially linoleic acid content of up to 60% or more, linoleic acid can reduce cholesterol, prevent its deposition on the inner wall of blood vessels, thereby reducing the occurrence of atherosclerosis, the prevention of hypertension, cardiovascular and cerebral vascular disease has a positive effect.
In the meantime, again to understand the types of corn and purchase methods.
The common types of corn
Sweet corn in the current species "fruit-type sweet corn", its protein and vitamin content than ordinary corn 1-2 times higher than the selenium content of 8-10 times higher than the 17 amino acids contained in 13 higher than ordinary corn, and easy for the human body to digest and absorb. If you do not want to eat raw can also be cooked, its total sugar amount of 33.6%, is about double the general fruit, than watermelon is also 30% higher, due to the sweet corn sugar content is relatively high, and most of them are sucrose, glucose, easy to cause elevated blood glucose, so it is not recommended to have diabetes people eat.
Sticky corn protein content is relatively high, rich in vitamin A, vitamin B1, etc., which is very high in branched-chain starch, also not suitable for diabetic patients.
Old corn is high in crude fiber and very low in soluble sugar, making it a good choice for weight-loss people and diabetics.
How to pick corn?
1, look at the leaves: leaves tender green, no yellow leaves, no dry leaves, upright is relatively fresh; if it is wilted, it means that the picking time is longer.
2, look at the fracture: if the fracture has a rust-like, certainly not fresh, if black, it is more indicative of this corn is a problem.
3, look at the corn husk. Exposed in the outside of the corn husk, is dry; slightly pull open a bit of bracts, see the inside of the corn husk showing inherent color (some green, some white), no wilting, is relatively fresh.
4, look at the corn kernels: corn particles are not collapsed, full of light, gently pinched with a fingernail, able to splash water. If it is old, it will be shriveled and collapsed, the center of the empty.
In addition, diabetic patients can take cornhusk to help lower sugar, cornhusk taste sweet, sex flat, no side effects on the human body, cornhusk contains many ingredients are beneficial to the human body, which play a role in lowering blood sugar are mainly saponins, flavonoids, chromium. Saponin is the main component of lowering blood sugar; flavonoids and has a strong antioxidant capacity, can prevent diabetic complications; chromium is a component of the glucose tolerance factor, which helps insulin to strengthen the function, so cornhusk is an important remedy for diabetic patients to lower blood sugar. However, the principle of corn husk hypoglycemic research is not thorough enough, can not use corn husk as an absolute hypoglycemic substances, can only be used as an auxiliary hypoglycemic treatment.
There are many ways to eat corn, you can bake it or make it into popcorn. It is recommended that you cook and eat, so as to maximize the nutrition of corn is not destroyed.
Remind everyone to pay attention to, no matter what kind of corn you choose, do not buy too much at a time, eat as much as you can buy, because once the corn has passed the shelf life, it will produce aflatoxin (carcinogenic), accidentally eaten on the human body to a certain degree of harm.