Major benefits of eating corn frequently. Introduction to several ways to eat corn





Original Title: 6 Benefits of Eating Corn Frequently

　　Corn, also known as corn, corn cob, corn, pearl rice, etc., was originally produced in South America and was later spread to all parts of the world.


There are many types of corn. According to the purpose, there are varieties for food, vegetable varieties (including waxy, sweet, and bamboo shoots), processed varieties (sweet corn, bamboo shoots), and popcorn varieties ( Popcorn special varieties) and so on.


　　 Corn nutrition:


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


　　 Corn medicinal effects:


　The lutein and zeaxanthin contained in corn can effectively combat eye aging.


　　 In traditional Chinese medicine, corn silk is also called "dragon silk", which is flat in nature and has a wide range of preventive and health care uses for the human body. Longxu tea has the effects of cooling blood and purging heat, can remove the dampness and heat in the body, and can also dilute hydration and reduce swelling. In gynecology, it can also be used for habitual miscarriage, pregnancy swelling, and breast milk obstruction.


Corn oil can lower the blood cholesterol content of the human body, and has auxiliary effects on coronary heart disease and arteriosclerosis.


　　 Corn consumption taboo:


　　 Moldy corn can produce carcinogens, so moldy corn must not be eaten.


　　Patients with skin diseases should not eat corn.


　　 Several ways to eat corn:


1. Boiled corn: This is the easiest and most commonly used one, but different corn can be cooked in different ways. Fresh sweet corn, it is best to boil it with the coat, so that the aroma will not escape. The glutinous corn is best to be soaked in water and boiled so that it can be boiled soft and waxy, one by one is cooked brightly, and when it is old, it should be boiled until it has a slight crack. In the pot, steam the water to dry. The best way to eat old corn was to cook it with sweet potatoes on the stove when I was young. It has a little bit of browning. The fragrance seems to be only in memory, because there is no stove now. There is no firewood, the most important thing is that I don’t have the feeling of burning a stove.


2. Soaked corn with rice: Sometimes there is half a corn left and can’t be eaten, just break it off one by one, cook with the rice, boil it for a while, don’t be too rotten, so that the rice has the fragrance of corn and the rice has rice in the corn. The taste, drinking a bowl of rice in the morning, the light fragrance can bring a beautiful day.


3. Corn and egg custard: Bring the broken corn kernels to a boil with an appropriate amount of water, and boil for half an hour on a slow fire to make the soup sticky, then beat an egg in, mix well, and boil it slowly. Minutes, a pot of nutritious corn soup is out. If you like to eat sweets, you can also add some sugar. It is best to use a small casserole to stew. Watching the water slowly thicken, I feel that the heart is gradually softened. Sometimes, a good mood is cooked like this!


4. Corn paste: Corn paste is made from corn flour, which can be eaten in restaurants. It can contain vegetables, tofu, or sausage. But I recently had corn paste, except for water and corn. Powder, nothing. The original taste has an endless aftertaste. Boil the water, and then slowly sprinkle in the corn flour, mixing while sprinkling, this corn paste must be cooked better than we usually eat It's thin, like porridge, you can drink it directly with your mouth, snorting, snoring, one click, heh, and another order of kimchi. Although simple, it is also extremely delicious. It can be comparable to the intensity of Pizza Hut's corn.


5. Corn soy milk: From a nutritional point of view, corn is the easiest to absorb soy milk, so when making soy milk, put some corn kernels in the water, or squeeze it with beans, so that it becomes a supermarket. There is corn juice for sale.


Corn (Zea mays L.) is an annual herbaceous plant of the Gramineae family [1], also known as corn, corn cob, corn, pearl rice, etc. 


Corn has strong drought tolerance, cold tolerance, barren tolerance and excellent environmental adaptability, and has high nutritional value. As a high-yield food crop in China, corn is an important source of feed for animal husbandry and breeding, and it is also one of the indispensable raw materials for food, medical and health, and chemical industries. [3] Corn also has many biological activities, such as anti-oxidation, anti-tumor, lowering blood sugar, improving immunity, and bacteriostasis, etc., and it has broad development and application prospects. 


Latin name

Zea mays Linn.



More

Morphological characteristics

Form


Corn

Annual tall herb. The culms are erect, usually unbranched, 1-4 meters high, with aerial prop roots at the base nodes. The leaf sheath has transverse veins; the tongue is membranous, about 2 mm long; the leaf blades are flat and wide, linear-lanceolate, and the base is round and ear-shaped, glabrous or pilose, with thick midribs and slightly rough edges. The terminal male panicle is large, the main axis and raceme axis and the axillary are all finely pilose; the male spikelets are twinned, up to 1 cm long, and the spikelet stalks are one long and one short, 1-2 mm and 2 mm long respectively. 4 mm, pilose; two glumes nearly equal length, membranous, about 10 veins, ciliated; lemma and palea hyaline membranous, slightly shorter than glumes; anthers orange-yellow; about 5 mm long. The female inflorescence is enclosed by a large number of broad sheath-like bracts; female spikelets are twinned, arranged in 16-30 longitudinal rows on a thick ordinal axis, two glumes of equal length, broad, veinless, and ciliated; lemma and palea Transparent membranous, pistil with very long and thin linear style. Caryopsis are spherical or oblate. After maturation, the glumes and palea are exposed. Their size varies with different growth conditions. They are generally 5-10 mm long and slightly wider than their length. The length of embryo is 1 to 2 of the the caryopsis ,2 to 3.Chromosome 2n=20, 40, 80. Flower and fruit period in autumn. [4]


Physical properties


Flowers

The physical properties of corn are composed of indexes such as kernel color, kernel shape, seed coat gloss, kernel length, kernel width, 100-kernel weight, particle size, kernel uniformity, and solid percentage. According to corn kernel shape, hardness and different uses, corn is divided into ordinary corn (hard kernel type, intermediate type, dent type, hard partial horse type, horse partial hard type) and special corn (high lysine corn, high oil corn) , Sweet corn, pop corn, waxy corn). The shape and size of corn vary depending on the variety. Generally, corn is 8-12mm long, 7-10mm wide, and 3-7mm thick. If the difference between corn grains is too large, it will be difficult to clean and break the corn during processing.