What whole grains can corn kernels be eaten with

Corn is a coarse grain, which is beneficial to the lungs and heart, spleen and appetizer, laxative, anti-cancer, cholesterol lowering, preventing atherosclerosis, strengthening the brain, promoting metabolism, diuresis and other effects. So, you can eat corn regularly. Eat corn several times a week in your diet.

Corn contains dietary fiber, which has the effect of laxative and spleen-strengthening effects. Therefore, patients with constipation can often eat a little fresh corn or corn flour. However, people with hyperacidity may want to stop in moderation and not consume too large amounts each day.

Although corn has the effect of strengthening the spleen and appetizing, it should be eaten in small quantities for children and patients with weak stomachs.

Corn is yellow, so the amount of provitamin A contained in it, that is, carotene, will be richer, and after the nutrients enter the body, it can make dark vision stronger, which is more comfortable when looking at things at night. Vitamin A can also make the mucous membrane smoother, and it can also play a great role in beauty. Corn is also a coarse grain in grains, which is rich in dietary fiber, so people who regularly consume corn have a certain experience, intestinal peristalsis will be more intense, which is very helpful for preventing constipation, promoting stool excretion and maintaining intestinal microecology.

It is often said that ** is valuable, jade is priceless, and the effect of corn is relatively strong in terms of supplementing provitamin A and dietary fiber, and the effect of yellow into the spleen and strengthening the spleen.

Corn is also called royal rice, also called corn, Siamese rice, bud reed, maize, jade millet, big maize, cob, bud rice, bud grain, jade ling, jade wheat, thin wheat, jade sorghum, royal rice, royal wheat, jade beans, six grains, reed millet, pearl rice, red wheat, barley buns, golden beans, jade valley.

Corn is recognized as the world's "best crop", and its cellulose is 4-10 times higher than that of milled rice and refined flour. Cellulose can accelerate intestinal peristalsis, so the efficacy and role of corn are: it can eliminate colorectal cancer factors, reduce cholesterol absorption, and prevent coronary heart disease.

Corn was a food that emperors often ate. Nowadays, some large restaurants and supermarkets sell palace nests, which are very expensive. In the past, Tianjin people loved to eat boiled fish and paste, which is a delicious meal, but unfortunately there are not many people eating it now.

However, if you use simple corn flour to steam the nest head, then the steamed nest head is very hard. You can mix soybean flour, or peanut flour, and broad bean flour into corn flour, so that the steamed nest is fragrant and soft. It's a pity that many people don't like to eat wotou, and even some southerners don't know what wotou is, which is a pity.

There are two types of corn flour, one is yellow and the other is white, among them, yellow corn flour is of better quality. When buying yellow corn flour, you should pay attention to two questions: the first is to twist the corn flour with your fingers to see if yellow dye is added, if your fingers are dyed yellow, then this is fake corn flour.

The second is to taste the corn flour with your tongue, whether it is bitter or not, if the tongue feels bitter, then this is the powder ground from moldy corn kernels.

Our farmers used to eat corn, so they rarely got sick, but since 1962, when our farmers switched to eating rice and wheat, the incidence of various diseases has increased dramatically. It is said that Japan imports a large amount of corn from China every year, and the United States imports a large amount of corn from Mexico every year. People in these countries are smart and know that eating whole grains is good for their health.

However, China has to import a large amount of wheat from the United States and Canada; This cannot but say that there is something wrong with the Chinese diet.

Coarse grains are relative to the fine grains such as polished rice and white flour that we usually eat, mainly including corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans, such as soybeans, green beans, red beans, mung beans, etc. Various whole grains contain different nutrients, oats are rich in protein; Millet is rich in tryptophan, carotene, iron, and B vitamins; Beans are rich in high-quality protein and fat; Sorghum is rich in fatty acids, as well as iron.

Compared with coarse grains, refined white rice and refined white flour lose some nutrients in the grain processing process, and the most serious is the loss of vitamin B1 and inorganic salts. Coarse grains are easy to process, and many nutrients that are not found in fine grains are preserved. In terms of nutrient composition, coarse grains are relatively low in protein, rich in starch, cellulose, inorganic salts, and B vitamins.

Yes, corn falls under the category of coarse grains. In addition to corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dried legumes, such as soybeans, green beans, red beans, mung beans, etc., are coarse grains, which are relative to the fine grains such as polished rice and white flour that we eat.

It is a whole grain, but it has great benefits for the human body, and eating more is beneficial.

Belong to coarse grains!

The thickness is a good ......Helps with digestion!

Corn, millet, sorghum, are all coarse grains.

Whole grains, of course. Corn steamed bread is mainly to fill hunger and supplement the nutrients in corn (vitamins, starch, etc.), and if you don't eat corn directly, it is less similar to the process of brushing the intestines with a board brush (the metaphor is not very good), because it is easy to destroy when ground into coarse fiber.

Corn is a coarse grain, which contains a lot of fiber, and it will not gain weight if eaten.

Corn is a coarse grain.

Maize, whose scientific name is maize, is an important crop domesticated and cultivated by humans and one of the most important food crops in the world. There are many types of corn, which can be divided into yellow, white, blue, red and other varieties according to color and use, among which yellow and white corn are the most common.

The stalk of corn is 2-4 meters high, the leaves are wide and the plum is long, and there are many small hard thorns on the leaves and stems. The fruit of corn is an ear with a long cylindrical shape, usually with 12-20 rows and about 60-100 grains per row. Corn seeds are rich in nutrients such as starch, protein, fat, fiber, vitamins and minerals, and are an important food for humans**.

As an important crop, corn is widely used in industrial production in addition to food, such as feed, ethanol, starch and corn oil. In addition to this, corn is also used as a biofuel, medicine and cosmetics.

In China, corn is widely cultivated in various regions and is one of the important crops in Chinese agriculture.

Precautions for buying corn

1. Appearance: First of all, we should pay attention to the appearance of corn, including the color, shape, size and gloss of the shell, etc., the surface is smooth, no cracks, no mildew, no moth, etc., and the appearance is complete, without damage or deformation.

2. Taste: Smell the smell of corn, if there is a peculiar smell or bad taste, it may not be fresh or has deteriorated.

3. Weight: When choosing which corn is in the shelter, you can measure the weight by hand, if it feels too light, it may not be fresh or has lost moisture.

4. Corn silk: open the husk of corn, observe the color of corn silk, if the corn silk is bright red or pink, it means that the corn is relatively fresh.

5. Storage conditions: When purchasing corn, you can ask about the storage conditions of corn, such as storage time, storage temperature, etc., to ensure the freshness and quality of corn.

Corn is a coarse grain.

Coarse grains are grains in which the germ, endosperm, and outer scales of the seed are preserved. Compared to fine grains (e.g., rice, wheat), coarse grains retain more fiber, vitamins and minerals because they are not processed without removing the husks, germ and scales.

The seeds of corn are made up of husks, germ, and endosperm. The germ is rich in vitamin E, B vitamins and fats, while the embryo milk is rich in carbohydrates, proteins, fibers, vitamins and minerals. These nutrients make corn a wholesome coarse food for good health.

Although corn is a coarse grain, different cooking methods and processing processes may have an impact on its nutritional value. To maximize the retention of corn's nutrients, it's best to choose fresh corn, cook it gently (such as steaming or roasting) and avoid over-processing.

Common types of whole grains

1. Barley: Barley is a coarse grain rich in dietary fiber, vitamins and minerals. It is commonly used to make food items like barley porridge, barley bread, cereal, etc.

2. Oats: Oats are a coarse grain rich in dietary fiber, protein and vitamins. It can be used to make food items such as oatmeal, oatmeal, and oatmeal bread.

3. Millet: Millet is a coarse grain rich in dietary fiber, protein and minerals. It is commonly used to make foods such as millet porridge, millet rice, and millet pasta.

4. Black rice: Black rice is a coarse grain rich in dietary fiber, antioxidants and minerals. It can be used to make food items such as black rice, black rice porridge, and black rice pastries.

5. Sorghum: Sorghum is a coarse grain rich in dietary fiber and antioxidants. It is commonly used to make food products such as sorghum rice, sorghum biscuits, and sorghum wine.

6. Buckwheat: Buckwheat is a pseudo-grain rich in dietary fiber, protein, and minerals. It is commonly used to make foods such as soba noodles, buckwheat porridge, and buckwheat cakes.