The nutritional value of sweet corn is 1. The fat of sweet corn is 70 {BF} linoleic acid, and the content of phosphorus and vitamin b 1 ranks first in cereals.
2. There are about 80 kinds of minerals in the embryo, with low calcium content and low protein content. Sweet corn contains more carotene and almost no vitamins D and K. ..
3. There is more vitamin E in fat-soluble vitamins.
4. It can lower human cholesterol.
5. Modern research has confirmed that sweet corn is rich in unsaturated fatty acids, especially linoleic acid, which is over 60 {BF}. Synergistic effect with vitamin E in sweet corn germ can reduce blood cholesterol concentration and prevent it from depositing on blood vessel wall. Therefore, sweet corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension.
6. Sweet corn contains minerals such as protein, fat, starch, vitamin B 1, vitamin B2, vitamin A, carotene, cellulose, calcium, phosphorus, iron, etc., and it is a good health care product in coarse grains.
7. Sweet corn is rich in vitamin C and has the effect of prolonging life. The nutrients contained in the embryo tip of sweet corn can enhance the metabolism of human body, regulate the function of nervous system, make skin tender and smooth, inhibit and delay the generation of wrinkles, and have corresponding regulating effect on acne skin.
The efficacy and function of sweet corn is 1. Sweet corn has the functions of regulating appetite, benefiting lung and calming heart, clearing damp heat, benefiting liver and gallbladder, and delaying aging.
2. Sweet Corn Among all staple foods, corn has the highest nutritional value and health care function.
3. The vitamin content in sweet corn is very high, which is 5- 10 times that of rice and wheat.
4. Sweet corn contains a lot of nutrients and health care substances.
5. Sweet corn contains carbohydrates, protein, fat and carotene.
Sweet corn is especially suitable for spleen and stomach qi deficiency, qi and blood deficiency, malnutrition, arteriosclerosis, hyperlipidemia, coronary heart disease, cardiovascular disease, obesity, fatty liver, cancer, memory loss, habitual constipation, chronic nephritis edema and middle-aged and elderly people.
Sweet corn should be eaten with snails, otherwise it will be poisoned. Avoid eating with oysters and hinder the absorption of zinc.
Suitable: With pigeon meat, it can prevent neurasthenia. Eating with eggs can prevent high cholesterol. Eating with pine nuts can prevent cancer.
Delicious recipes of sweet corn, sweet corn and milk sugar
Ingredients: one sweet corn, 250ml milk, and appropriate amount of brown sugar.
Method:
1, sweet corn is washed and mashed into mud, put into a pot and boiled in edible water for 30 minutes;
2. Filter the juice, add milk and red soup, and eat after boiling.
Efficacy: tonify spleen and stomach, tonify deficiency and reduce blood fat, and is suitable for fatty liver and arteriosclerosis.
Corn cherry tomato salad
Materials: cherry tomatoes (20); Sweet corn (1); Coriander (2).
1, the cherry tomatoes are washed and cut in half;
2. Wash and peel the corn and blanch it in boiling water;
3. Take out the sweet corn and dry it; Chop coriander;
4. Put the corn, cherry tomatoes and coriander into a large bowl and mix well with vinegar;
5. Add some salt and pepper and mix well.
Sweet corn yam horseshoe cake
condiments
Horseshoe powder (60 grams); Clear water (300g); White sugar (70g); Sweet corn (500g); Chinese yam (300g).
1. Steam a section of yam, peel it and cut it into small grains, and peel the corn directly;
2. Firstly, 200g of water is added into the water chestnut powder, and the water chestnut powder is evenly stirred to form the original powder slurry;
3. Add sugar and100g of water into the pot, and stir it into sugar water while boiling on low heat;
4. Then add sweet corn kernels to cook, add yam kernels, and pour in a small amount of raw flour slurry to thicken;
5. Then pour all the cooked corn and yam syrup into the raw flour slurry and mix it evenly into semi-cooked flour slurry;
6. Take a flat plate, brush a small amount of cooking oil and pour the slurry;
7. Cover and steam for about 10 minutes to become translucent.
8. When it gets cold, draw it on the edge of the plate with a knife, reverse the mold, and cut it into small pieces to share!
Shrimp and pineapple rice
condiments
Pineapple (1); Shrimp (appropriate amount); Rice (1 bowl).
condiments
Sweet corn (appropriate amount); Mung beans (appropriate amount); Carrots (in moderation).
1, take out the pineapple meat and dice it, and soak it in salt water for later use;
2. Put oil in a hot pan, stir-fry chives and ginger, then add shrimps and stir-fry them quickly, and drain the oil for later use;
3. Stir-fry the green beans, sweet corn and carrots;
4. Add rice, add a little curry powder and mix well;
5. Add pineapple soaked in salt water and stir fry;
6. Finally, add the cooked shrimps and stir well. Add salt, sugar and chicken essence to taste and put them in a pineapple bowl.