Among all staple foods, corn has the highest nutritional value and health care function. Corn is rich in a variety of nutrients, and the carotene contained in it can be converted into vitamin A after being absorbed by the human body, which has the function of preventing cancer.
Eating more corn can also stimulate brain cells and enhance people's brain power and memory. Corn germ is rich in a variety of unsaturated fatty acids, which has the functions of protecting cerebrovascular and reducing blood lipid. Glutamate is high in content, which can promote the metabolism of brain cells and has a brain-strengthening effect.
Extended data:
People who shouldn't eat corn:
1. People who lack elements such as calcium and iron. Because coarse grains contain phytic acid and dietary fiber, they will combine to form precipitation, which will hinder the body's absorption of minerals.
2. People with digestive diseases. If you have cirrhosis, esophageal varices or gastric ulcer, eating a lot of coarse grains is easy to cause venous rupture and ulcer bleeding.
3. Growing teenagers. Due to the special requirements of growth and development for nutrients and energy, as well as physiological requirements for hormone levels, coarse grains not only hinder the absorption and transformation of cholesterol into hormones, but also hinder the absorption and utilization of nutrients.
References:
People's Network-Why can eating corn improve memory and strengthen brain? Why do you eat more of these three foods?
References:
People's Network-Who shouldn't eat corn? Matters needing attention in eating corn