It is suggested that diabetics eat more coarse grains, But many people only know corn when they mention coarse grains. Corn is indeed high in fiber and starch. Both [coarse] and [grain], but it lacks some essential amino acids for human body, and the quality of protein is relatively low, so it cannot only eat corn as grain for a long time. In particular, one cannot just eat corn shreds or corn dregs to cook porridge, because there is no corn embryo, try to eat complete particles.
Can’t you eat corn with high blood sugar?
This is a very common problem.
The answer is: It depends on the variety of corn. Waxy corn (sticky corn) is not suitable for diabetics because waxy corn is rich in amylopectin, while sticky amylopectin has a higher postprandial blood sugar response. Incidentally, most sticky grains have a higher postprandial blood sugar response.
However, there are many varieties of sweet corn, among which fruit corn belongs to super sweet corn with high soluble sugar content, which is not suitable for diabetics. However, the sugar index (GI) of boiled ordinary sweet corn is 55, and it is appropriate to eat no more than 75 ~ 100g a day, which is probably more than half of the corn with relatively small roots.
Corn with tomatoes and beef in vegetables and stews is a better choice in winter than monotonous boiled corn and roasted corn.
Making Steps
Raw materials: 200g of beef tenderloin, 300g of sweet corn (about 138g of edible part), 275g of two smaller tomatoes, 50g of half carrot, appropriate amount of scallion, ginger and garlic, 10g of half spoon oil, 1.5 g of less than half spoon salt (2g of small salt control spoon) and appropriate amount of vinegar.
Cooking utensils: deep-mouth non-stick pan
Detailed steps:
1. Wash beef tenderloin and cut it into small pieces, boil it in cold water, remove floating foam, and take it out; Cut tomatoes and carrots into pieces, cut corn into segments, cut scallion into segments, and slice ginger and garlic.
2. Pour oil into the hot pan, add scale and garlic and stir-fry until fragrant; Add beef and stir-fry until it basically changes color.
3. Add tomato pieces and stir-fry until the tomatoes come out of water;
4. Add carrot pieces;
5. Finally, add corn, add a proper amount of boiled water to cover the ingredients, and add a small amount of vinegar;
6. Cover the pot and cook over medium heat for 20 minutes, during which time it can be turned over continuously. Add salt before leaving the pot.
Nutrition Tips
1. Calories and nutrition
This pot of beef stew with corn and tomato has 552 kilocalories (accounting for 27.6% of NRV, the same below) and contains 29.9 g (10.0%) of carbohydrate, 54.6 g (90.0%) of protein and 14.1 g (23.5%) of fat. It can be filled in 3-4 bowls and is suitable for sharing with family members.
This pot of beef stew with corn and tomato contains vitamin A 584 micrograms of RE (retinol equivalent) (73.0%), vitamin B1 0.43 mg (30.5%), vitamin B2 0.55 mg (39.6%), vitamin C 79 mg (79%), calcium 55 mg (6.9%), iron 12.1 mg (80.9%), zinc 15.72 mg (104.8%), potassium 539 mg (69.1%), magnesium 51 mg (47.4%) and dietary fiber 3.0 mg (25.6%).
2. Ingredients
(1) Beef
Beef not only provides high-quality protein, but also is rich in iron. It is a very high-quality meat.
Add vinegar to the beef stew, It’s not just the taste. Vinegar can make beef soft and rotten. It is more suitable for middle-aged and elderly friends with bad teeth and mouth. For friends who do not have hyperacidity and gastric ulcer problems, adding more vinegar can delay the gastric emptying speed after meals, delay the intake of glucose in intestinal tract, inhibit endogenous glucose generation, and further help reduce blood lipid and help lose weight.
(2) Tomato
Besides corn, tomatoes are also rich in dietary fiber. Cooked tomatoes, especially when eaten with meat, have a significantly higher absorption rate of lycopene than raw tomatoes.
Photograph: Zhao Zhu Xuezi