Nutritional value and efficacy of corn flakes

What is the nutritional value of corn? Corn is one of the three major food crops in the world and is recognized as a golden food in the world. It is native to Peru in South America. It was planted as early as 7,000 years ago. It is the only food crop for local Indians and is regarded as a gift from the "corn goddess". From 65438 to 0942, after Columbus discovered the new continent, he regarded corn as a sacred object and called it "Indian seed", which spread all over the world. Corn was introduced to China in the 6th century/kloc-0. At that time, foreigners appeared in front of Emperor China and regarded the ear of corn as a tribute, while China people regarded it as "Huangmai". Corn has quickly become a worldwide food crop because of its fast maturity, high yield, strong cold tolerance and high nutritional value. Especially in the last century, with the development of food science and technology and the enhancement of people's awareness of healthy eating, the significance of corn nutrition has been paid more and more attention. The American Food Association regards corn as "the jewel in the crown"; Japan regards corn as a "national treasure"; Yu Ruomu, a famous nutritionist in China, bluntly said; "Corn is longevity food, and it is fully qualified as a staple food"; The World Health Organization (WHO) also calls corn an ambassador for the balance of human diet. Eating raw can satisfy hunger. The earth provides three staple foods for human survival: corn, wheat and rice, which are rich in nutrients that rice and wheat can't match. See the World Health Organization (WHO) nutritional composition table of three cereals for details: per 100g protein dietary fiber, carotene, vitamin A, vitamin B, vitamin B2, vitamin E, selenium, iron, calcium and lysine, corn, 8.7g, 6.4g100ug17mg0.38mg0.13mg6.5438+0.59mg3.