There are not a few friends who like to eat corn.
Yellow, white and purple in various colors, crisp, glutinous and hard in various tastes, and sweet and not sweet in taste, the corn family is really dazzling.
Taking advantage of the weekend when you are free to cook, Dr. Shi Jun, who studies plants, will talk about the health benefits of corn and have some tips for cooking corn to tell you.
Add some of it when cooking corn, it tastes terribly good.
Add some salt! But not too much.
When boiling corn, add a little salt to it after the water boils. A little salty taste can highlight the sweet taste of corn itself. After entering, the taste will be better!
In addition, adding a little baking soda to the water when cooking can make corn more nutritious. Why? As will be explained below.
Before boiling corn, soak it for about 20 minutes and then cook it over high heat. Cooking with thin clothes can preserve a unique fragrance of grain.
Sweet corn (bright yellow) and old corn need to be boiled for another 8 minutes or so after boiling in water, sticky corn (white) usually needs to be boiled longer, and boiled for at least 10 minutes after boiling in water.
After cooking, remember to take out the corn and drain the water. Soak in water for a long time, the taste and mouthfeel of corn will become bad.
Corn nutrition is quite good, and a balanced diet is more important.
Like wheat and rice, corn, as the grain of plants, also contains a large amount of nutrients for seed germination.
Starch is the most common ingredient in this. In fresh corn, carbohydrates account for 74% of dry matter, accompanied by 9.4% of protein, which is basically equivalent to or slightly exceeding rice and wheat.
Because of its rich nutrition, corn was already used as its staple food by the Mayans in America as early as 3,000 years ago.
However, compared with rice and wheat, corn has a congenital disadvantage-nicotinic acid contained in corn grains cannot be released without being treated with alkaline solution. This is also the reason why a little baking soda is added when boiling corn mentioned earlier.
However, it doesn’t matter if you don’t add it. In the Chinese diet, the food composition is quite rich, and nicotinic acid in corn can be obtained from other foods.
Is corn a coarse grain? Not that thick
Many people regard corn as a coarse grain, but we need to pay attention to the fact that corn is far from a perfect food.
Here, it is especially necessary to remind friends with diabetes.
Fresh sweet corn has a sugar-raising index of about 55, which is lower than that of rice that is often eaten. However, various corn products, such as corn flour and cornflakes, have a sugar-raising index of more than 70, which is a food with faster blood sugar-raising.
Therefore, don’t be fooled by the slightly rough taste of various corn products. You must pay attention to controlling your intake to avoid poor blood sugar control.
Corn varieties also have different effects on blood sugar. Theoretically, sticky corn is more likely to raise blood sugar than sweet corn.
In addition, the processing method will also affect the blood sugar raising ability of corn. Corn porridge, which is deeply crushed and boiled for a long time, digests and absorbs quickly, and the blood sugar raising effect is also very fast.
For diabetic friends, the following points should be paid attention to when eating corn and corn products:
- Control the amount of corn eaten; Selecting non-waxy corn; The corn residue is made of large particles, and the cooking time is shorter.
Boiled corn stigma can lower blood pressure and blood lipid?
No!
The so-called corn stigma is actually the pollen tube of corn. As a part of plant reproductive organs, corn stigma does contain complex chemical components, such as flavonoids, amino acids, minerals and some amino acids.
However, at present, it is difficult for these substances to directly act on the metabolic system of the human body.
Whether it is effective in human beings is still unknown. Not to mention the few animal experiments themselves have many problems such as too small a sample size and no subsequent repeated experiments.
In short, there is still no definite evidence for the effect of boiled corn stigma on reducing the three highs. Drink a little, but don’t delay normal medication because of this.
Is sweet corn, purple corn and flower corn genetically modified?
Sweet corn has a very long history of planting, and purple corn and flower corn are also genetic changes of corn itself, which has nothing to do with transgenic technology itself.
Moreover, China has not approved the commercial cultivation of this kind of genetically modified corn, so it is unlikely to buy genetically modified sweet corn on the market.
To sum up, corn is quite nutritious and delicious, but don’t expect to use corn stigma boiling water to control the three highs, and diabetics should pay attention not to eat too much.
If you make pine nuts, corn, corn flipping and other dishes, remember to reduce the staple food.
Also, the next time you cook corn, remember to use the tips provided by Dr. Shi Jun.
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