How many nutrients are in corn? What nutrients are in corn?

Zhu Zhiwei of the Rice and Products Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture told reporters that there is no particularly big gap between these corns, only a slight difference in nutrients. For example, waxy corn has a higher protein content of more than 10% compared to regular corn and is rich in a variety of vitamins, such as vitamin A, vitamin B1, etc. The molecular weight of starch in waxy corn is more than ten times smaller than that of ordinary corn, which is easier to be absorbed and digested by the human body, and data show that the digestibility of waxy corn is 20% higher than that of ordinary corn.

Therefore, people with poor digestive function can eat more waxy corn.

However, although waxy corn is nutritious, it is not suitable for everyone, such as diabetics. Corn is one of the ideal foods for diabetics. Because corn contains low crude fiber and soluble sugar, for example, the sugar content in old corn is lower than that of ordinary rice, but the crude fiber content is 9 times that of rice.

Therefore, diabetics can eat some old corn appropriately. "But waxy corn and sweet corn are better not to eat. Sun Mengli, director of the second department of the nutrition department of the First Hospital of Peking University, reminded.

Sweet corn is rich in water-soluble polysaccharides, with a sugar content of 8%, and the sugar content of fortified sweet corn is higher, and most of them are sucrose and glucose, which can easily cause blood sugar to rise.

Waxy corn is not suitable for diabetics because of its high amylopectin content. Sun Mengli introduced that the higher the amylopectin content, the easier it is to convert into glucose. Once consumed by the patient, their blood sugar rises faster.

In addition to diabetics, you can usually eat more of these kinds of corn, especially for patients in the recovery period after illness. Because corn can improve the body's immunity and help patients recover their strength after illness. Fu Jinru, chairman of the Tianjin Nutrition Association, provided two dietary therapy methods:

First, the corn is crushed and boiled into porridge, which can be appetizing and calming, and has a health care effect on patients with hypertension and coronary heart disease. The second is to take 3 taels of corn silk and boil it into water, which can be used to prevent and treat urinary tract stones. (Life Times Yu Lei).

There are so many kinds of them, I can't say it.

Tanida Dream (Natural Grain Food Advocate) Answer:

Corn is a type of wheat whose seed part is made up of the husk, endosperm, and germination point. Corn contains a variety of nutrients, and here are the main types of them:

Carbohydrates.

Carbohydrates are the main component of the body's energy**, and corn accounts for tens of millions of monosaccharides and disaccharides, and every 100 grams of corn can provide 74 grams of carbohydrate content that can be quickly decomposed and utilized. This makes it one of the best ingredients to pick up enough energy to feed into your daily diet.

Protein. Corn also contains a lot of protein, and its production method does not require special tools such as knives or machinery as many people think, and it can be made without going through various processes to obtain a high protein content of Zen world. Each 100 grams of corn base contains grams of high-quality protein, and the glutamic acid and lysine in corn can have a complexation reaction with other cereal plants, so as to have a better nutritional and health effect on the human body.

Fat. Compared to other foods, corn has a low fat content of only about 1 gram per 100 grams, which makes it a basic daily food with its low-fat properties. At the same time, corn contains a lot of essential fatty acids such as trans fatty acids, linoleic acid and polyunsaturated fatty acids, which can maintain the normal growth and development of the body.

Cellulose. Coarse grains "Corn is also rich in a lot of dietary fiber. Because it contains fiber, it can improve the body's absorption and digestion of nutrients in other ingredients, and the microorganisms of the beneficial microecosystem rely on the fiber to grow and reproduce, thus bringing a higher level of metabolic health to the body.

The nutrients of corn are: generally containing protein, fat, sugar, calcium and phosphorus. 21%, iron, also contains carotene, vitamins B1, B2 and niacin, as well as sitosterol, lecithin, vitamin E, lysine, etc.

The cellulose contained in corn is a carbohydrate that is not absorbed by the human body, which can reduce the concentration of carcinogens in the human intestine and reduce the accumulation of putrefaction secreted toxins in the intestines, thereby reducing the incidence of colon cancer and rectal cancer;

The lignin contained in corn can increase the activity of "macrophages" in the human body by 2 to 3 times, thereby inhibiting the occurrence of cancerous tumors; Corn also contains a lot of minerals, and magnesium in food has a significant anti-cancer effect.

Corn contains 7 kinds of nutritional and health substances, including fat, lecithin, grain alcohol, vitamin E, carotene, riboflavin and B vitamins, and more than 50% of the fat contained in it is linoleic acid.

The vitamin content in corn is very high, 5 10 times that of rice and wheat, and the nutritional value and health care effect of corn are the highest among all staple foods. The riboflavin and other high nutrients contained in corn are very beneficial to the human body.

Corn contains vitamins, calcium, zeaxanthin and other nutrients.

Corn contains a lot of vitamins, which can make intestinal peristalsis faster, effective in enteritis and constipation, will not absorb too much glucose, and can also help reduce blood lipids. Corn is also very rich in calcium, and the calcium content is very close to that of dairy products.

Every 100 grams of corn contains 300 milligrams of calcium, which is almost the same as the calcium contained in dairy products. Abundant calcium can play a role in lowering blood pressure. If 1 gram of calcium is consumed per day, blood pressure can be reduced by 9% after 6 weeks.

Nutrition of corn:

Glutathione contained in corn is an anti-cancer factor that can combine with some other substances to make it lose its carcinogenicity. The carotene contained in corn can be converted into vitamin A after being absorbed by the human body, which has a certain anti-cancer effect. Corn contains more plant cellulose, which has the function of moistening the intestines and laxative.

It can accelerate the elimination of carcinogens and other toxins, thereby reducing the likelihood of colon cancer. Cornmeal that is coarsely ground contains a large amount of leucine and glutathione, which can inhibit the production of anti-cancer drugs on the human body.

The above content reference: People's Daily Online - Who can't eat corn? Nutritional value of corn.

Every 100 grams of corn contains grams of carbohydrates and grams of protein. Fat grams, phosphorus 120 mg, calcium 22 mg, iron mg.

It also contains vitamin E, B1, B2, B6, carotene, niacin, etc.

Corn oil is rich in vitamin E, vitamin A, lecithin, etc., and the fats in corn oil include palmitic acid, stearic acid, oleic acid, linoleic acid, etc., which are essential nutrients for various tissues of the body.

Corn contains more trace elements selenium and magnesium, and is also rich in lysine, lignin and glutacystine, which have anti-cancer effects, making corn an ideal anti-cancer food.

Corn has a relatively comprehensive nutritional composition, protein, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2, niacin, sitosterol, lecithin, vitamin E, lysine and other corn is one of the most important foods in the world. Today, about one-third of the world's population depends on corn as a staple food. The protein content of corn is higher than that of rice, the fat content is higher than that of flour, rice, millet, and the calories are higher than that of flour, rice, and sorghum.

But the disadvantage is that the particle size is large, the taste is poor, and the viscosity is low in areas with low living standards. Corn is an important food. In urban and developed areas, corn is an indispensable food for regulating taste.

With the development of corn processing industry, the edible quality of corn has been continuously improved; New corn foods, such as corn flakes, corn flour, corn residue, special corn flour, instant corn, etc. , produced, and can be further made into noodles, bread, biscuits, etc. Corn can also be processed into corn gluten, corn oil, monosodium glutamate, soy sauce, liquor, etc.