1, different moisture

(1) Raw roasted corn: In the process of raw roasted corn, the moisture of corn is easily evaporated, so the moisture of raw roasted corn will be less.

(2) Cooked corn: Corn always absorbs water during the cooking process, so even if it is finally cooked, it will still have some water, and the water will be more than raw roasted corn.

2, the fragrance is different

(1) raw roasted corn: raw roasted corn is sweeter and more fragrant because it has less water and is easy to attract fragrant juice.

(2) Cooked corn: It will absorb water when cooked, which is relatively not so sweet. Only the original fragrance of corn is saturated with water when cooking, and it is difficult to enter the fragrance after baking.

Extended data

The effects of eating roasted corn are:

1, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension.

2. Vitamin E contained in corn can also promote cell division and delay aging. Corn also contains a longevity factor: glutathione. With the participation of selenium, glutathione oxidase is produced, which has the functions of restoring youth and delaying aging.

3. Selenium and magnesium contained in corn have anti-cancer effects. Selenium can accelerate the decomposition of peroxides in vivo, so that malignant tumors can be suppressed without molecular oxygen supply. On the one hand, magnesium can inhibit the development of cancer cells, on the other hand, it can promote the excretion of waste in the body, which is also of great significance for cancer prevention. Glutamic acid contained in it has a certain brain-strengthening effect.

Baidu encyclopedia-roasted corn

People's Network-Different colors of corn have different effects and functions.