The vitamin content in corn is very high, which is 5- 10 times that of rice and wheat. Among all staple foods, corn has the highest nutritional value and health care function. High-nutrient substances such as riboflavin contained in corn are very beneficial to human body.

Efficacy and function of corn

First, 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.

Second, prevent cancer and fight 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.

Third, lower 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.

Fourth, 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.

Fifth, improve your eyesight. 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.

Sixth, promote gastrointestinal peristalsis. Can be used for preventing and treating constipation, enteritis, and intestinal cancer.

Extended data:

The difference between all kinds of corn

Color: Purple corn is antioxidant, and yellow corn protects eyes. According to color, corn has purple, white, yellow, red and so on. The health care effects of corn are slightly different with different pigments: purple corn and red corn contain more anthocyanins, so the antioxidant and anti-aging effects are slightly better; Yellow corn contains carotene and riboflavin, which is good for maintaining vision health; The health care effect of white corn is poor, but it has the advantage of not going bad easily. It should be noted that colored corn on the market is a hybrid variety, not a genetically modified food.

Taste: Sweet corn is a vegetable and sticky corn is a grain. According to taste, there are sweet corn, sticky corn and old corn. The taste of corn is mainly determined by its starch content, while the amylopectin content in sticky corn is relatively high, so the taste is sticky and waxy. Need to be reminded that sticky corn can increase sugar faster, and diabetics should eat less. Hard old corn has high amylose and crude fiber content, which is the first choice for dieters. Generally speaking, sticky corn and old corn have high starch content, which belong to grain and can be used to replace staple food. Sweet corn contains a lot of water, vitamin C and soluble sugar, but its starch content is relatively low, so it is regarded as a vegetable containing starch.

References:

People's Network-The health care efficacy and function of corn What's the difference between different kinds of corn?

Baidu encyclopedia-corn