Boiling corn porridge can put alkali, but in moderation.

Niacin, a B vitamin in corn, is in a bound state and is not easily absorbed by the body. If you add alkali to release it, the food is easier to cook.

Lies in a special role of alkali, it can improve the affinity of most proteins and water. For example, when soaking all kinds of seafood, if you add a little alkali, it absorbs more water and is full after soaking. For all kinds of food, add a little alkali, the proteins will be easier to absorb water dissolved into the soup, so that the starch particles are also easier to spread, after cooking porridge taste is more viscous.

Nutritional value of corn porridge:

Corn porridge nutritional composition is more comprehensive, generally containing protein, fat, fiber, calcium, phosphorus, iron, selenium, magnesium, but also contains carotene, vitamins B, B2 and niacin, niacin and gluten steroids, lecithin, vitamin E, lysine, glutathione, zeaxanthin, etc., while corn porridge is rich in fiber.