The content of unsaturated fatty acids, especially linoleic acid, in corn is as high as 60%. It cooperates with vitamin E in corn germ, which can reduce the concentration of cholesterol in blood and prevent it from depositing on the blood vessel wall. It can dilate blood vessels and improve the blood circulation of coronary arteries. Corn can be regarded as a kind of food that everyone often eats and likes to eat in daily life. It tastes sweet and rich in nutrients, and the contents of carbohydrates, protein, oligosaccharides and vitamins are outstanding.
Corn, as a plant seed, contains a lot of nutrients, among which the most content is carbohydrate, namely starch, which accounts for about 75% of its dry weight, and the content in protein is about 9%, which is equivalent to rice and white flour. In addition, corn also contains more dietary fiber and cellulose, which can promote gastrointestinal peristalsis, shorten the residence time of food residues in the intestine, and make harmful substances excreted in time to avoid the occurrence of rectal cancer. Corn is also a good diet food.
Corn tastes sweet and has rich nutritional value. A lot of information says that corn is good for diabetics, but it must be noted that for people who love sugar, corn should be used in moderation as a staple food. Eating corn scientifically does have a certain conditioning effect on diabetes. Corn used to be our staple food, especially in rural areas. Now that living standards have improved, people eat very little and become miscellaneous grains. Corn is called corn here. We used to eat tender corn, fried corn flour, steamed corn flour, mixed noodle soup and corn rice, which rarely caused strange diseases.