The efficacy, function and nutritional value of corn are often used to make soup in Guangdong. The biggest function of this medicine is to improve the physical condition. Nothing can cure all diseases. If you insist on eating, its efficacy and role will be more obvious. The efficacy, function and nutritional value of corn teach you to keep in good health correctly.

Efficacy and function of corn and its nutritional value 1 efficacy and function of corn

1, lose weight

Eating can eliminate the hunger of obese people, but the calorie content after eating is very low, which is also one of the substitutes for losing weight.

2. Anti-cancer

Plant cellulose can accelerate the discharge of carcinogens and other poisons, and eating more corn can also inhibit the side effects of anticancer drugs on the human body.

3. Reduce blood pressure and blood lipids

Rich calcium can lower blood pressure, promote cell division, lower serum cholesterol and prevent it from depositing on blood vessel wall. Therefore, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Central American Indians are not prone to high blood pressure because they mainly eat corn.

4. Improve memory and resist aging.

Stimulate brain cells, enhance people's brain power, memory and metabolism, and regulate nervous system function. It can make skin soft and smooth, inhibit and delay the generation of wrinkles, and resist eye aging.

5. Vision

People who often use their eyes should eat more yellow corn to relieve macular degeneration and vision loss. Lutein and zeaxanthin can absorb harmful light entering the eyeball by virtue of their powerful antioxidant effect.

6. Promote gastrointestinal peristalsis

Can be used for preventing and treating constipation, enteritis, and intestinal cancer.

Nutritional value of corn

1, with high vitamin content.

The vitamin content in corn is very high, which is 5~ 10 times that of rice and wheat, while the nutritional value of special corn is higher than that of ordinary corn.

2. Plant cellulose is rich.

Corn is rich in plant cellulose, which has the characteristics of stimulating gastrointestinal peristalsis and accelerating fecal excretion, and can prevent and treat constipation, enteritis and intestinal cancer. Can bind and hinder the absorption of excessive glucose, and play a role in inhibiting the increase of blood sugar after meals; Cellulose can also inhibit fat absorption, reduce blood lipid levels, and prevent and improve the occurrence of coronary heart disease, obesity and gallstones.

3, rich in selenium and magnesium

Selenium and magnesium contained in corn have anti-cancer effects. Selenium can accelerate the decomposition of peroxides in vivo, so that malignant tumors can be suppressed without molecular oxygen supply. On the one hand, magnesium can inhibit the development of cancer cells, on the other hand, it can promote the excretion of waste in the body, which is also of great significance for cancer prevention.

4. It contains glutathione

Corn also contains a longevity factor-glutathione. With the participation of selenium, glutathione oxidase is produced, which has the functions of restoring youth and delaying aging.

5, containing zeaxanthin

Zeaxanthin contained in corn can prevent age-related macular degeneration. According to the research done by Harvard Medical School and many research centers in the United States during 65438-0994, higher intake of zeaxanthin can reduce the probability of age-related macular degeneration.

6, rich in carotene and niacin.

Carotene contained in corn can be converted into vitamin A after being absorbed by human body; Corn also contains nicotinic acid, which is much higher than rice. Nicotinic acid plays an important role in the metabolism of protein, fat and sugar, which can help us maintain the normal functions of nervous system, digestive system and skin. If the human body lacks nicotinic acid, it may cause symptoms such as mental hallucination, auditory hallucination and insanity, and symptoms such as angular stomatitis, glossitis and diarrhea in the digestive system, as well as skin dermatitis.

7. Rich in linoleic acid

Corn is rich in unsaturated fatty acids, especially linoleic acid, which can reduce cholesterol and prevent it from depositing on the inner wall of blood vessels, thus reducing the occurrence of arteriosclerosis and playing a positive role in preventing hypertension and cardiovascular and cerebrovascular diseases.

Purchase of corn

When choosing corn, it is best to choose seven or eight ripe ones, which are too tender and have too much water; Too old, in which starch increased and protein decreased. Choose corn, which can be kneaded by hand, has fine white meat, can be steamed or boiled, and has the best taste and nutrition. Too much pulp is too tender; If there is no pulp, it means that the corn is old.

Corn storage

To preserve corn, you need to remove the skin and bristles, clean it, dry it, wrap it in plastic wrap and put it in the refrigerator.

Corn is easy to get moldy when it is wet, and it produces aflatoxin, so it should be stored in a cool and dry place.

How to eat corn

1, the nutrition of cooked or steamed corn is easier to absorb.

2. When eating corn, you should eat the embryo tips of corn kernels together, because many nutrients are concentrated here.

3. Corn is especially suitable for diabetics, because it is rich in dietary fiber, and blood sugar will not rise rapidly after eating it.

4, but people with bad stomachs should not eat more. Corn kernels can be used as corn soup, or "coarse grains can be refined". Steaming corn flour, making some cakes, or making corn porridge are all good choices.

5. Corn is damp and moldy to produce aflatoxin, which has carcinogenic effect and should be banned from eating.

Efficacy, function and nutritional value of corn.

Alias: corn, pearl rice, bonzi, corn, corn.

Taboo crowd: patients with abdominal distension and urinary incontinence should not eat it.

Suitable for people: the general population can eat it. It is especially suitable for patients with constipation, hypertension and arteriosclerosis.

Basic introduction of corn

Corn is the seed of maize, also known as maize, maize, maize, pearl rice and so on. Mexico and Peru, native to Central America, were introduced to China in the 6th century/kloc, and have been cultivated for more than 400 years. At present, it is planted all over the country, especially in northeast, north and southwest provinces. Hard-grained corn is widely planted in Northeast China, while horse-toothed corn suitable for milling is planted in North China, and its quality is not as good as hard-grained corn. There are many varieties of corn, which are divided into food feed varieties, vegetable varieties (including waxy varieties, sweet varieties and corn buds), processed varieties (sweet corn and corn buds) and popcorn varieties (special varieties for popcorn). Corn is a good health care product in coarse grains, and eating corn is quite beneficial to human health.

The germ of corn is very large, accounting for 10%- 14% of the total weight, which contains a lot of fat, so oil can be squeezed from the germ of corn. Because corn contains more fat, it is easy to rancid and deteriorate during storage. Corn can be ground into rice. Corn flour has no grade, only thickness. Corn flour can be made into wowotou, silk cake and so on. Protein in corn flour does not have the ability to form gluten elasticity, and its gas-holding performance is poor. It needs to be mixed with flour before making various fermented snacks. Broken rice made of corn is called corn residue, which can be used to cook porridge and stew rice. Immature tender corn is called "corn bud" and can be used for cooking.