The average corn takes about 25 minutes to cook, and is cooked 15 minutes after opening the pot.

Corn can be eaten 15 minutes after the pot is opened, so that the corn has a heart-sweet flavor, the taste is just right, but a lot of old corn will need to be cooked for a longer period of time, because it is not easy to be cooked, so it needs to be steamed for a long time, so that the old corn mellow flavor will be emitted. Gastrointestinal discomfort, you can eat some corn to neutralize the stomach and intestines, but also a good tonic.

From the point of view of anti-free radicals, the United States Cornell University in the "Journal of Agricultural and Food Chemistry" study showed that at 115 degrees Celsius, sweet corn were heated for 10 minutes, 25 minutes and 50 minutes found that its anti-free radical activity in turn rose 22%, 44% and 53%, that is, the longer the heating of corn, the better the anti-aging effect.

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Nutritional value of corn

Corn contains vitamin A and vitamin E and glutamic acid. Animal experiments have proved that these ingredients have anti-aging effects.

Unsaturated fatty acids corn embryo pressed corn oil contains a large number of unsaturated fatty acids, of which linoleic acid accounted for 60%, can remove harmful cholesterol in the blood, to prevent atherosclerosis. The nutrients contained in corn germ tips have the ability to enhance human metabolism and adjust the function of the nervous system.

African women engaged in agricultural labor to corn as a staple food, they suffer from intestinal cancer is very low, visible corn has cancer prevention. In addition, the amount of corn carotene is more than five times the amount of soybeans, carcinogens also have an inhibitory effect.

Nutrients corn contains lysine, trace elements selenium, has the role of tumor prevention.

B vitamins corn is also rich in B vitamins, niacin, etc., is effective in maintaining healthy skin.

Corn has a high nutritional value, per 100 grams of corn containing 12 micrograms of folic acid, three times as much as rice; potassium is 238 to 300 mg, 2.45 to 3 times as much as rice; magnesium is 96 mg, three times as much as rice; and contains glutathione, β-carotene, lutein, zeaxanthin, selenium, vitamin E and a variety of antioxidants. In addition, every 100 grams of corn provides nearly 300 mg of calcium, almost as much as is contained in dairy products.