How nutritious is corn?
Corn has high nutritional value and is easy to digest. Before the introduction of rice, it was the main food of the aborigines; in China, it is also The main food crop for northern people. According to the analysis of nutritionists, corn contains vitamin A, vitamins B1 and B2, protein, fat, especially tryptophan and methionine, which are indispensable to the human body (the content of these two nutrients in corn is higher than that in rice). However, after rice became the main food crop, the main use of corn has shifted to feed, especially as feed for birds.
Corn is an annual herbaceous plant with spike-shaped cone-shaped inflorescences. The husk is red, orange, yellow, white, purple, black and other colors. The fruit is round and yellow-white. After shelling, it is called corn. Called millet. Its nutritional value is extremely high, containing 9.7 grams of protein, 3.5 grams of fat, 72.8 grams of carbohydrates, 1.6 grams of crude fiber, 29 mg of calcium, 240 mg of phosphorus, 1.9 mg of sodium, 239 mg of potassium, 93.1 mg of magnesium, and iron per 100 grams. 4.7 mg, chlorine 4.9 mg, vitamin B2 0.12 mg, vitamin C 10 mg, niacin 1.6 mg, calories 1515.6 kilojoules, corn contains higher protein, fat and various vitamins than the rice we often eat. The proteins of corn include glutenin, gliadin, globulin, etc. The seed protein contains a large amount of glutamic acid, proline, alanine, etc., and the fat contains unsaponifiables, solid fatty acids, liquid fatty acids, etc., which can be seen Corn is rich in nutrients.
Corn is sweet, salty, and cool in nature. It has the functions of clearing away heat from deficiency, replenishing deficiency and damage, and strengthening the spleen and stomach in human medicine. It is mainly used to treat symptoms such as weak spleen and stomach, lack of appetite, dry mouth and polydipsia, indigestion in children, and postpartum physical weakness in women.
In some Eastern countries, corn and sesame are used as magical foods for health and longevity. As early as 2,500 years ago, the Greek philosopher Cleopatra praised and encouraged his disciples to eat millet as their staple food.
In expert research, nutrition and health indicators of various staple foods such as corn, rice, and flour were compared. It was found that corn contains 5 to 10 times more vitamins than rice and flour. The large number of nutrients contained in corn also surprised experts: including carbohydrates, protein, fat, carotene, riboflavin, vitamins, etc. Professor Lachmann, a German nutritionist in charge of the research, pointed out that among the more than 50 most effective health-care anti-aging agents today, corn contains seven: calcium, vitamin E, glutathione, magnesium, selenium, and multivitamins. and fatty acids.
Calcium has the effect of lowering blood pressure. If you take one gram of calcium every day, your blood pressure can be reduced by 9% in six weeks; carotene can be converted into vitamin A, which has anti-cancer effects; natural vitamin E promotes cell division. , delay aging, prevent skin lesions, and reduce vascular sclerosis and brain decline. Eating more corn can also destroy brain cells and enhance memory.
Europeans have summarized many of the best ways to eat corn: first, corn cakes, which are made by mixing garlic powder, black pepper, celery, etc. into corn flour and adding tomato sauce to make a salty snack; second, corn porridge ; The third is to add corn grains to salad. ,