What is the nutritional value of corn and what is the nutritional value of corn?

Corn is rich in vitamin C, which has the effects of longevity, beauty, eyesight, prevention of high blood pressure and coronary heart disease.

1. Longevity, corn also contains a variety of essential amino acids, which can promote the normal metabolism of human brain cells and help eliminate ammonia in brain tissue. The germ and pollen of corn contain a large amount of vitamin E, which can enhance people's physical strength and endurance, and middle-aged and elderly people often eat corn products to delay aging.

2. Beauty, the nutrients contained in the corn germ tip can enhance the body's metabolism and adjust the function of the nervous system. It can play a role in making the first delicate and smooth, inhibiting and delaying wrinkles.

3. According to a study done by Harvard Medical School and many research centers in the United States in 1994, a higher intake of progesterone and zeaxanthin can reduce the probability of suffering from age-related macular degeneration by 43%. Corn contains progesterone and zeaxanthin, especially the latter is abundant, so corn can be said to be an excellent supplement food for eye aging.

4. To prevent hypertension and coronary heart disease, corn has the effect of regulating appetizing, lowering blood lipids and lowering serum cholesterol. Central American Indians are less susceptible to high blood pressure, which is related to their primary consumption of corn. More than 50% of the fat contained in jade rice is linoleic acid, and it also contains sitosterol, lecithin, vitamin E and rich vitamins B1, B2, B6, etc., so corn oil can reduce serum cholesterol and prevent the occurrence of hypertension and coronary heart disease.

Traditional Chinese medicine believes that corn is flat and sweet, has appetizing, spleen-invigorating, dehumidifying, diuretic and other effects, and is mainly used to treat diarrhea, indigestion, edema, etc. According to the nutritional analysis, corn contains sugars, proteins, carotene, progesterone, zeaxanthin, phosphorus, magnesium, potassium, zinc, etc.

Now people's daily diet is based on rice and white noodles as the staple food, ignoring the consumption of corn, the traditional staple food of the Chinese, which is wrong.

Corn has a high nutritional value, containing protein grams, fat grams, carbohydrate grams, calcium 22 mg, phosphorus 120 mg, iron mg, carotene mg, vitamin mg, vitamin mg, niacin mg, and trace elements selenium, magnesium, etc. 52% of the fat contained in corn is unsaturated fatty acids, which is 4 5 times that of polished rice and refined flour. The lecithin, sitosterol, vitamin C, etc. contained in it can reduce serum cholesterol, prevent the occurrence of hypertension, coronary heart disease, myocardial infarction, and delay cell aging.

Corn contains more trace elements such as selenium and magnesium, as well as rich in lysine, lignin and glutathione, which is known as the carcinogenic chemical "handcuffs", so it is an anti-cancer food. It contains more fiber, which can promote excretion and also has a significant effect on preventing bowel cancer and **.

Corn should be given an important position in people's daily diet, which is of great benefit to human health.

What is the most nutritious part of corn? Don't waste any more.

Corn is rich in vitamin C, vitamin B6, niacin and other ingredients, which have the effects of longevity and beauty, prevention of constipation, enteritis, and intestinal cancer. The nutrients contained in corn germ tip can enhance human metabolism, adjust nervous system function, and can also make ** delicate and smooth, inhibit and delay the production of wrinkles. The protein in corn flour does not have the ability to form gluten elasticity, and the gas holding capacity is poor, so it needs to be mixed with flour to make various fermented snacks.

Broken rice made from corn is called corn residue, which can be used to cook porridge and stew rice. Extremely tender corn that is not yet ripe is called a corn shoot and can be used to make dishes.

The nutritional content of corn is relatively comprehensive, generally containing protein, fat, sugar, calcium, and phosphorus. 21%, iron, also contains carotene, vitamins B1, B2 and nicotinic acid as well as sitosterol, lecithin, vitamin E, lysine, etc. It has great potential to develop highly nutritious and biologically functional foods, which are suitable for long-term consumption.

The specific nutritional values are as follows.

1. Eat. Corn is one of the most important food grains in the world, and about one-third of the world's population now uses corn as the main food, of which corn accounts for 50% of the food composition of Asians, more than 90%, 25% in Africa, and 40% in Latin America. The protein content of corn is higher than that of rice, the fat content is higher than that of flour, rice and millet, and the calorie content is higher than that of flour, rice and sorghum, but the disadvantage is that the particles are large, the taste is poor, and the viscosity is that in areas with low living standards, corn is an important 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.

Tanida Dream (Natural Grain Food Advocate) Answer:

Corn is a common cereal crop that is not only delicious but also rich in various nutrients that bring many benefits to human health. Here's a closer look at the nutritional value of corn.

Carbohydrates: Corn is mostly made up of carbohydrates, and they are one of the most important sources of energy in the body**. Therefore, consuming a moderate amount of corn can replenish the energy and calories needed by the body.

Dietary fiber: Corn is rich in dietary fiber, especially soluble dietary fiber, which is very beneficial. These fibers can promote gastrointestinal peristalsis and help prevent digestive problems such as constipation and bowel cancer.

Vitamins: Corn is rich in various vitamins, including vitamins A, B1, B2, C, E, K, etc. Among them, corn contains higher concentrations of lutein and squalene, which have strong antioxidant capacity and can protect cells from free radical damage.

Minerals: Corn contains a variety of minerals such as potassium, magnesium, zinc, iron, phosphorus, calcium, etc. These substances are essential for the normal metabolism of the body.

Plant-based protein: Cornmeal contains a lot of plant-based protein, which can replace meat to provide the nutrients the body needs. In addition, plant-based proteins can also provide the body with the amino acids needed for cell repair and regeneration.

Low in fat: Compared with other foods such as meat and dairy products, corn is relatively low in fat, which has the advantage of controlling total calorie intake and fat intake, and is more suitable for people who reduce fat intake.

In conclusion, corn is a nutritious and healthy food, and when eaten in moderation, it can provide the body with the nutrients it needs in all aspects. At the same time, steaming, boiling, steaming dumplings, frying and other methods can be made, but it is also necessary to pay attention to its calorie and fat content, control the amount of food according to the actual situation of the individual and cooperate with healthy exercise to maintain the figure and health.

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.

It is worth noting that the nutritional value of special corn is higher than that of ordinary corn, and the moisture, active substances, vitamins and other nutrients of fresh corn are also much higher than that of old corn.

Types of Corn:

1) Sweet corn.

It is usually divided into regular sweet corn, fortified sweet corn, and super sweet corn. Sweet corn has strict requirements for production technology and harvest date, and the shelf life is short, and the various types of sweet corn bred in China can basically meet the market demand.

2) Waxy corn.

Its production technology is much simpler than that of sweet corn, there are almost no special requirements compared with ordinary corn, the harvest period is more flexible, the shelf life is relatively long, and there is no need for special storage and processing conditions. In addition to fresh food, waxy corn is also an important raw material for starch processing industry. China's waxy corn breeding and production are developing very fast.

3) High oil corn.

The oil content is high, especially the content of unsaturated fatty acids such as linoleic acid and oleic acid reaches 80%, which has the effect of reducing cholesterol in serum and softening blood vessels.