What nutrients are in bread, corn and rice?

Corn contains a lot of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose, etc.

It has a variety of health care effects such as lowering blood pressure, lowering blood lipids, anti-arteriosclerosis, preventing intestinal cancer, beautifying and maintaining beauty, delaying aging, etc., and is also a suitable product for diabetics.

Cornmeal completely retains the nutrients and conditioning functions of corn, and improves the shortcomings of coarse grain flour food with poor taste and indigestion.

Cornmeal is rich in nutrients. In the United States and some other developed countries, corn has been listed as the number one health food among cereal foods and is known as the "first crop".

It has been found that corn contains a large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose, etc., which has a variety of health care effects such as lowering blood pressure, lowering blood lipids, anti-arteriosclerosis, preventing bowel cancer, beautifying and nourishing the skin, and delaying aging.

Nutrients:

Corn is recognized as the "best crop" in the world, and its content of fat, phosphorus and vitamin B2 ranks first among cereals. Cornmeal contains linoleic acid and vitamin E, which can reduce cholesterol levels in the body, thereby reducing the occurrence of arteriosclerosis. Cornmeal contains more calcium and iron, which can prevent high blood pressure and coronary heart disease.

Modern medical research has shown that cornmeal is rich in glutathione, an anti-cancer factor that can combine with a variety of foreign chemical carcinogens in the human body, making it lose its toxicity and then excreted through the digestive tract.

Coarsely ground cornmeal contains a lot of lysine, which inhibits tumor growth. Cornmeal also contains the trace element selenium. Selenium can accelerate the decomposition of oxides in the human body and inhibit malignant tumors.

Corn flakes are a new type of convenience food, the raw material used is corn coarse flour or fine flour, which contains almost all the nutrients of cornmeal.

The nutritional value of cornmeal is very high, in the grain, its fat content is second only to soybeans, 500 grams of cornmeal contains 20 grams of fat, and the fat it contains is unsaturated fat, which helps the normal metabolism of fat and cholesterol in the human body, and has a certain prevention and treatment effect on cardiovascular diseases. 500 grams of cornmeal contains 45 grams of protein, which is 75 grams more than rice. It also has a higher content of calcium, phosphorus, iron, and other components than rice.

Corn is also rich in starch. 500 grams of cornmeal can produce 1834 kcal, which is the highest among cereals. Corn contains more glutamic acid, which has a brain-strengthening effect, can promote cell metabolism, and helps to eliminate ammonia in brain tissue.

The lecithin content in corn is high, which has the effect of increasing memory and preventing arteriosclerosis. The magnesium in corn can inhibit the development of cancer, help vasodilation, strengthen the peristalsis of the intestinal wall, increase bile and promote the elimination of body waste. Corn contains more crude fiber, which has a certain prevention and control effect on constipation.

Therefore, eating more cornmeal is beneficial to the human body.

The common denominator is that the main ingredient is starch, but white flour and rice do not have the fiber and vitamins found in cornmeal.

What is the nutritional value of corn?

Corn is one of the world's three major food crops and is recognized as the world's top food. Native to Peru in South America. It was cultivated as early as 7,000 years ago, and it was the only food crop for the local Indians, and was regarded as a gift from the "goddess of maize".

In 1942, after Columbus discovered the New World, he regarded corn as a divine product and called it "Indian seed", which spread all over the world. Corn was introduced to China in the 16th century, when foreigners met the Chinese emperor and took the ears of corn as a tribute, and the Chinese regarded them as "imperial wheat". Because of its fast maturity, high yield, strong cold tolerance, and high nutritional value, corn quickly became a worldwide food crop.

Especially in the past century, with the development of food science and technology, and people's increasing awareness of health and diet, more and more attention has been paid to the significance of corn nutrition. The American Food Association hailed corn as the "pearl in the crown"; Japan considers corn a "national treasure"; Yu Ruomu, a famous Chinese nutritionist, said bluntly; "Corn is a longevity food and is fully qualified as a staple food"; The World Health Organization (WHO) has also called corn a balanced ambassador of the human diet.

Eating raw can satisfy the three major staple grains provided by the earth for human survival: corn and wheat, and the rich nutrients of corn in rice are incomparable to rice and wheat. For details, please refer to the World Health Organization (WHO) list of the three major cereals:

Name per 100g: Protein, Dietary Fiber, Carotene, Vitamin A, Vitamin B, Vitamin B2, Vitamin E, Selenium, Iron, Calcium, Lysine.

Corn 100ug 17mg 34mg 296mg can be eaten directly steamed It can be stewed with pork ribs in soup, or peeled off corn kernels for stir-fry or boiled porridge

Corn is rich in crude fiber, at the same time, there are also rich B vitamins, which can meet the needs of the human body, at the same time, the crude fiber of corn can make the human body feel full, and after eating it naturally, it will not want to eat others, so as to avoid excessive energy and fat. Naturally, the effect of ** is achieved.

So it's best not to eat too much a day, corn can help gastrointestinal peristalsis, can help defecation, but too much, increase the burden of the gastrointestinal tract, resulting in excessive nutrients in the body with peristalsis to be eliminated, it has a bad effect, so it is recommended that 2 a day is enough. Pay attention to the intake of controlled amounts.

2.Plants are rich in cellulose.

3.Rich in selenium and magnesium.

4.Contains glutathione.

5.Contains zeaxanthin.

6.Rich in carotene and niacin.

7.Rich in linoleic acid.

Corn is an annual gramineous plant, also known as bud grain, cob, six grains, etc. According to research, every 100 grams of corn contains 196 kilocalories, crude fiber, protein, fat, carbohydrates, minerals and vitamins. Corn contains more crude fiber, which is 4-10 times higher than that of polished rice and refined flour.

Eating corn (staple food) often will lead to malnutrition, not good for health, if it is eaten as a snack, because corn is a coarse grain, it will naturally help gastrointestinal peristalsis, good for health, as for **, it must have little 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.