Not genetically modified. Fruit corn was derived by Americans in 1844 through a cross between early yellow hard kernel corn and white sweet corn, so it belongs to one of the hybrid types.

Fruit corn is suitable for raw food a super sweet corn, green stick stage skin thin, juicy, crisp and sweet, can be eaten raw, thin skin a bite to break, fragrant juice overflowing with teeth and cheeks, eaten raw and cooked are particularly sweet, especially crispy, like fruit, so it is known as "fruit corn". There are many varieties of fruit corn, all with very high nutritional value.

Glutathione contained in corn and its role in cancer, it can be combined with a variety of carcinogens in the body, can make these substances lose carcinogenicity; corn contains cellulose is a kind of carbohydrate can not be absorbed by the human body, can reduce the concentration of carcinogens in the intestinal tract, and reduce secretion of toxin putrefaction in the intestinal tract of the accumulation of cancer, thereby reducing the incidence of colon cancer and rectal cancer;?

The lignin contained in corn can increase the vitality of "macrophage" in the human body by 2-3 times, thus inhibiting the occurrence of cancerous tumors.

Expanded Information:

Fruit corn belongs to the sweet corn. p>Fruit corn is a type of sweet corn that can be eaten either raw like a fruit or cooked. The protein and vitamin content of fruit corn is 1 to 2 times higher than that of ordinary corn, and the selenium content is 8 to 10 times higher, and it is easy to digest and absorb.

While the nutritional value is high, but at the same time it is also "high sugar" food, total sugar amounted to 30% or so, is about double the general fruit, and even higher than the watermelon's sugar content, most of which is sucrose, glucose, easy to cause elevated blood glucose, the general population should not be eaten often, and diabetic patients are best not to eat.

Sticky corn is soft and chewy, and many older people with bad teeth like to eat. But note that the content of branched-chain starch in glutinous rice is very high, the elderly should not eat more, especially those with diabetes, to eat as little as possible. Older corn is less palatable, but the crude fiber content is high and the soluble sugar content is very low, for the weight loss crowd, diabetics are a good choice.

Cooking corn, it is best to peel off the outermost thick skin of the corn, leaving the innermost two layers of thin skin, while the corn whiskers are washed clean, so that you can retain a unique corn fragrance, and easier to cook. Generally, corn can be cooked for about 8 minutes. When the corn is cooked, it is best to clip it out and drain it right away, otherwise the flavor of the corn will not be as strong.

It should be reminded that the soup cooked with corn husk and corn husk is called "dragon beard soup", suitable for diabetes, high blood pressure patients to drink. Corn husk taste sweet, sex flat, contains many ingredients are beneficial to the human body, which play a role in lowering blood sugar 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. 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.

Baidu Encyclopedia - Fruit Corn

People's Health - Fruit Corn, glutinous corn, greedy blood sugar will soar!