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A high-tech agricultural enterprise integrating R & D, production, processing and sales of space rice, corn, wheat, rape, perilla and other seeds

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Nutrition in corn, you know?

Basic introduction of corn
Corn is the seed of maize, also known as corn, corn, corn, pearl rice and so on. Originated in Mexico and Peru in Central America, it was introduced into China in the 16th century and has been cultivated for more than 400 years. At present, it is planted all over the country, especially in the northeast, north and southwest provinces. Hard-grain corn is widely planted in Northeast China, while horse-tooth corn suitable for milling is planted in North China, with inferior quality to hard-grain corn. There are many types of corn varieties, according to the purpose, there are grain forage varieties, vegetable varieties (including waxy type, sweet type, corn shoot type), processing varieties (sweet corn, corn shoot), popcorn varieties (popcorn special varieties) and so on. Corn is a health product in coarse grains, and eating corn is quite beneficial to human health.
The embryo of corn is particularly large, accounting for 10%-14% of the total weight, which contains a lot of fat, so it can be extracted from the corn embryo. Because corn contains more fat, so corn in the storage process of rancid. Corn can be milled and made into rice. There is no grade of corn flour, only the thickness of the difference. Corn flour can make steamed corn bread, silk cake, etc. The protein in corn flour does not have the ability to form gluten elasticity, and has poor gas holding performance. It needs to be blended with flour to make various fermented snacks. Broken rice made from corn is called corn residue, which can be used for cooking porridge and braising rice. Very tender corn that has not yet matured is called "corn shoots" and can be used to make dishes.
 
Efficacy and role of corn
1. Lose weight
After eating, it can eliminate the hunger of obese people, but the calorie content is very low after eating, and it is also one of the substitutes for weight loss.
 
2. Anti-cancer
Plant cellulose can accelerate the discharge of carcinogens and other poisons, and eating more corn can also inhibit the side effects of anti-cancer drugs on the human body.
 
3. Lowering blood pressure and lowering blood fat
Rich calcium can reduce blood pressure, promote cell division, reduce serum cholesterol, and prevent its deposition in the blood vessel wall. Therefore, corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. The susceptibility of Central American Indians to high blood pressure is associated with their primary consumption of corn.
 
4. Increase memory, anti-aging
Stimulate brain cells, enhance people's brain power, memory and human metabolism, adjust the function of the nervous system. It can make the skin tender and smooth, inhibit and delay wrinkles, and can fight against eye aging.
 
5. eyesight
People who often use their eyes should eat more yellow corn to relieve macular degeneration and vision loss. Lutein and zeaxanthin can absorb harmful light entering the eyeball by virtue of their powerful antioxidant effects.
 
6. Promote gastrointestinal peristalsis
Can prevent constipation, enteritis, intestinal cancer and so on.
 
Nutritional value of corn
1. Vitamin content is very high
The vitamin content in corn is very high, 5 to 10 times that of rice and wheat, and the nutritional value of special corn is higher than that of ordinary corn.
 
2. Rich in plant cellulose
The rich plant cellulose contained in corn has the characteristics of stimulating gastrointestinal peristalsis and accelerating fecal excretion, which can prevent constipation, enteritis, intestinal cancer and so on. It can restrain and hinder the absorption of excessive glucose, and inhibit the increase of blood sugar after meals; cellulose can also inhibit fat absorption, reduce blood lipid levels, prevent and improve the occurrence of coronary heart disease, obesity, and gallstones.
 
3. Rich in selenium and magnesium
The selenium and magnesium contained in corn have anti-cancer and anti-cancer effects. Selenium can accelerate the decomposition of peroxides in the body, so that malignant tumors cannot be inhibited by the supply of molecular oxygen. On the one hand, magnesium can also inhibit the development of cancer cells, on the other hand, it can promote the excretion of waste from the body, which is also of great significance for cancer prevention.
 
4. Containing glutathione
Corn also contains a longevity factor-glutathione, which, with the participation of selenium, generates glutathione oxidase, which has the function of restoring youth and delaying aging.
 
5. Containing zeaxanthin
Corn contains zeaxanthin, can prevent the generation of age-related macular lesions. According to a 1994 study conducted by Harvard Medical School and many research centers, higher intake of zeaxanthin can reduce the risk of age-related macular lesions.
 
6. Rich in carotene and niacin
The carotene contained in corn can be converted into vitamin A after being absorbed by the human body; corn also contains nicotinic acid, which is much higher than rice. Niacin plays an important role in the metabolism of protein, fat and sugar, and can help us maintain the normal function of the nervous system, digestive system and skin. If the lack of niacin in the human body, may cause mental hallucinations, auditory hallucinations, mental confusion and other symptoms, digestive angular stomatitis, glossitis, diarrhea and other symptoms, as well as the skin of the leprosy.
 
7. Rich in linoleic acid
Corn is rich in unsaturated fatty acids, especially the content of linoleic acid is as high as 60%. Linoleic acid can reduce cholesterol and prevent it from depositing on the inner wall of blood vessels, thereby reducing the occurrence of arteriosclerosis and preventing hypertension. Cardiovascular and cerebrovascular diseases have a positive effect.
 
The purchase of corn
When selecting corn, it is best to choose seven or eight mature ones, which are too tender and have too much water. Too old, the starch in it increases and the protein decreases. The corn can be pinched by hand. It has pulp and white color. It can be steamed or boiled. It has the best taste and nutrition. Too much pulp is too tender. If there is no pulp, the corn is old.
 
Storage of Corn
To preserve corn, you need to remove the skin and hair, clean it, dry it, wrap it in plastic wrap and put it in the refrigerator for refrigeration.
Corn damp easy moldy, produce aflatoxin vegetative material, preservation should be placed in a cool and dry place.
 
Edible method of corn
Cooked or steamed corn is easier to absorb nutrients.
2. When eating corn, the embryo tip of the corn kernel should be eaten together, because many nutrients are concentrated here.
3. Corn is especially suitable for diabetic patients to eat, because of its rich dietary fiber, eat blood sugar will not rise rapidly.
4. However, people with poor intestines and stomach should not eat more. Corn kernels can be used to make corn soup, or coarse grains can be "finely made". It is a good choice to use corn flour steamer steamed corn-bread, make several pastry cakes, or boil porridge with stick noodles.
5. Aflatoxin is produced by damp, mildew and deterioration of corn, which has carcinogenic effect and should be taboo.

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