Can eating corn have the benefits and disadvantages of a miracle? Is it better to have young or old

1. Corn contains more crude fiber, which is 4 10 times higher than that of polished rice and fine noodles.

2. Corn also contains a lot of magnesium, which can strengthen the peristalsis of the intestinal wall, and eating too much will affect digestion. Too much fiber can lead to acute symptoms such as intestinal blockage and dehydration.

3. Long-term overeating of coarse grains will affect absorption, make the human body lack many basic nutrients, and lead to malnutrition.

According to expert research, corn has the highest nutritional value and health benefits among all staple foods.

In the year-long study, experts compared the nutritional value and health benefits of a variety of staple foods such as corn, rice, and flour. The results found that the vitamin content in corn is very high, 5-10 times that of rice and flour.

At the same time, the large amount of nutraceutical substances contained in corn also surprised experts. In addition to containing carbohydrates, proteins, fats, and carotene, corn also contains nutrients such as riboflavins and vitamins. These substances have great benefits in preventing diseases like heart disease, cancer, etc.

Studies have also shown that specialty corn has a higher nutritional value than regular corn. For example, the protein, vegetable oil and vitamin content of sweet corn is 1-2 times higher than that of ordinary corn; The content of selenium, the "element of life", is 8-10 times higher; Of the 17 amino acids it contains, 13 are higher than those of ordinary corn. In addition, the moisture, active substances, vitamins and other nutrients of fresh corn are also much higher than that of old and mature corn, because the nutrient content of corn will decline rapidly during storage.

How to eat corn to be the most nutritious? Experts suggest that corn is better cooked than raw. Although corn loses some of its vitamin C by cooking, it gains more nutritious antioxidants.

Whether fried or boiled, corn releases more nutrients. At the same time, cooked corn also releases a phenolic compound, lysine, which has certain curative effects on diseases such as cancer. After high-temperature cooking, the activity of antioxidant free radicals in corn increases, and oxygen free radicals can cause oxidative damage in the body and increase the risk of disease.

At present, many restaurants have a variety of delicacies such as: pine nut corn, polenta, bacon corn, corn cob bone broth, boiled old corn and other delicacies, today I recommend a family polenta for you. Make full use of the characteristics of corn that are too hard to eat directly after corn is old, and the corn kernels are peeled off and processed and fired.

Here's how:

1. Peel off the overripe fresh old corn kernels from the cob and wash them with water;

2. Use a home mixer to add a small amount of water to the peeled corn kernels to break them up, the shape of the broken corn kernels is about 1 4 size, and put them in a container to wait for firing. (Generally, 3 old corn can meet the food consumption of 4 people);

3. Put water in the soup pot, pour all the broken corn kernels into it, burn it over high heat, and simmer over low heat until the corn kernels are soft and the water is viscous;

Effect: 1. Color: The color of the fired corn porridge is golden, and it is as sticky as starch hooking through the thickener;

2. Fragrant: The fired corn porridge exudes a strong corn fragrance, which fully retains its delicious and original flavor;

3. Taste: The sweetness of its own is more catchy than putting sugar in it, and the tender corn grains are slightly chewy in the mouth, so you might as well give it a try.

Old corn is good, and old corn is rich in calcium, phosphorus, magnesium, iron, selenium, vitamin A, B1, B2, B6, E and carotene.

If you want to talk about nutrition, the new corn should be higher.