Rice is one of the most common staple foods for energy supply, which contains a lot of carbohydrates, protein and trace elements, and can provide people with rich nutrients. But its heat is relatively high, but it can be slightly lower than noodles.
The calorie of a corn is not high. A piece of corn weighs about 200 grams and contains about 400 calories. A bowl of rice weighs about 200 grams and contains about 600 calories, so a piece of corn is only two-thirds of a bowl of rice. From the point of carbohydrate, the carbohydrate in corn is much higher than that in rice. Corn contains more calcium ions, and corn is rich in crude fiber.
The dietary fiber content of corn is much higher than that of rice, and the vitamin and mineral content of corn has no special advantage. The dietary fiber content of corn is relatively high.
Matters needing attention in buying waxy corn:
1, look at the appearance of the fresh ear of waxy corn, the bracts are tight and bright green, the corn must be kept intact, and the cut on the handle of the ear is fresh; Tear off a little bract to observe the corn stigma, the outside is dry and black, the corn stigma inside is fresh and bright green, the corn kernels are arranged neatly, and the grains are full and shiny.
Waxy corn with such characteristics is fresh corn; On the contrary, the bracts are shriveled, the color is white and yellow, and the corn grains are shriveled and dull. This kind of waxy corn has been picked for a long time.
2. Put the waxy corn ear on the palm of your hand and hold it hard. The bracts are very tight and full, and you can feel the elasticity of the corn kernels. If the bracts are loose or the seeds are hard, it means that waxy corn is too tender or too old.
3. Put the waxy corn ear on the palm of your hand and hold it hard. The bracts are very tight and full, and you can feel the elasticity of the corn kernels. If the bracts are loose or the seeds are hard, it means that waxy corn is too tender or too old.
4. Break off the ear of corn, and observe the length of corn grain from the cross section, that is, the grain depth. The thin corn axis in the middle is the best, followed by the shallow and thick corn axis.