It is recommended that people who are losing weight eat a small amount of old corn (coarse grain corn).
The characteristics of these three kinds of corn are analyzed as follows:
1, waxy corn (also called sticky corn) contains more starch.
As far as the most common waxy corn on the market is concerned, it is mostly white, with a relatively high content of protein, rich in vitamin A, vitamin B 1 and other nutrients.
The starch content of waxy corn is as high as 70%~75%, and almost all of them are amylopectin. This starch makes waxy corn sticky and soft to eat. Compared with ordinary hard corn, it tastes softer and is very suitable for people with bad teeth. At the same time, it is precisely because of the high content of amylopectin (a polysaccharide) that diabetics should eat as little as possible.
2. Sweet corn has a high sugar content.
Sweet corn tastes sweeter and smoother than ordinary corn because it contains more water-soluble sugar. The sugar content of ordinary corn is only 4%, ordinary sweet corn can reach 6%, and super sweet corn can double on this basis.
Because sweet corn contains more sucrose and glucose, it is easy to cause blood sugar to rise, so it is not recommended for diabetics to eat.
3. Which makes you fatter, sweet corn or waxy corn?
This question is clear. Sweet corn and waxy corn have high sugar content and starch content, and if you eat too much, you will get fat.
Sweet corn contains more sucrose, fructose, glucose and water-soluble polysaccharide, which is sweeter than sticky corn. Among the starches contained in sweet corn, amylose accounts for 27%, and the rest is amylopectin. It is often said in life that amylopectin is not easy to be digested, roughly because the molecular weight of amylopectin is larger than that of amylose, the molecular structure space is large, and it is easy to contact with enzymes and react easily. However, amylose is arranged neatly, which is easy to produce hydrogen bonds and van der Waals forces. And it is not easy to react.
People who are losing weight suggest that sweet corn and waxy corn should not be eaten or eaten less.
5. Old corn (coarse grain corn) has high crude fiber content, which is beneficial to lose weight, but its taste is not good.
Old corn is mostly yellow, with high crude fiber content and low soluble sugar content, which is a good choice for dieters and diabetics.
In addition, diabetics can take corn silk to help lower blood sugar. Corn silk tastes sweet and flat, and has no side effects on human body. Corn silk contains a variety of ingredients that are beneficial to human body, among which saponins, flavonoids and chromium are the main effects of lowering blood sugar. Saponins are the main components for lowering blood sugar. Flavonoids also have strong antioxidant capacity and can prevent diabetic complications; Chromium is a component of glucose tolerance factor, which is helpful to strengthen the function of insulin.
Therefore, corn stigma is an important prescription for diabetic patients to lower blood sugar. However, the mechanism of corn stigma has not been thoroughly studied. Corn stigma can not be used as an absolute hypoglycemic substance, but only as an auxiliary hypoglycemic treatment.
Extended data
Nutritional components of corn
The nutritional components of corn are comprehensive, generally containing protein 8.5%, fat 4.3%, sugar 73.2%, calcium 0.022%, phosphorus 0.2 1%, iron 0.00 16%, and carotene, vitamin B 1, B2, nicotinic acid, sitosterol and so on. , vitamin e, lysine, etc.
The latest research points out that corn contains a carcinogen-glutathione. Bitter nutritionists at home and abroad give high evaluation to corn, and think that glutathione contained in corn has carcinogenic effect, which can combine with many carcinogens in human body and make these substances lose carcinogenicity; The cellulose contained in corn is a kind of carbohydrate that human body can't absorb, which can reduce the concentration of carcinogens in human intestine and the accumulation of humic substances of intestinal endocrine toxins, thus reducing the incidence of colon cancer and rectal cancer. Lignin contained in corn can increase the activity of "macrophages" in human body by 2~3 times, thus inhibiting the occurrence of cancer; Corn also contains a lot of minerals, and magnesium in food has obvious anti-cancer effect. Japanese geneticists have confirmed that Yulai bran can reduce the carcinogenicity of dinitrcycloalkenes and heterocyclic amines formed when frying grilled fish and meat by 92%. ?
Generally, the calories of a corn will be 200 to 350 calories. Sticky corn mainly contains sucrose, while ordinary corn mainly contains starch. The human body consumes energy all the time, and energy is provided by thermogenic nutrients in food. Nutrients that can produce calories in food are protein, fat, sugar and carbohydrate. They are oxidized to generate heat for the body to maintain life, grow and develop and exercise. When there is too much heat supply, the excess heat will be stored as fat. After a long time, the body will get fat.
reference data
Baidu encyclopedia-corn