Waxy corn, sweet corn . so many corns, are you eating right?

Waxy corn, sweet corn . so many corns, are you eating right?

What kind of corn do you like to eat?
Waxy corn, sweet corn, old corn, fruit corn . so many corn on the market, what’s the difference?
Which corn has the highest nutritional value?
Let ‘s take a look at which kind of corn is more suitable for you.
  各种玉米的营养价值  甜玉米糖分含量高  甜玉米之所以尝起来比普通玉米的口感更甜、更嫩滑,是因为它含有更多的水溶性糖,普通玉米的糖分含量只有4%,普通The content of sweet corn can reach 6%, and super sweet corn can be doubled on this basis.
This kind of corn has high sweetness, so pay attention to the amount of food.
  Waxy corn is rich in vitamins. As for the most common waxy corn and sweet corn on the market, waxy corn is mostly white, and the protein content is relatively high. It is rich in vitamin A, vitamin B1 and other nutrients.
Waxy corn starch content is as high as 70% to 75%, and almost all are amylopectin.
This kind of starch makes glutinous corn sticky and soft. Compared with ordinary durum corn, it tastes softer and is more suitable for people with poor teeth.
At the same time, it is because of the high content of amylopectin (a polysaccharide) that it is not suitable for diabetics.
  Old corn has high crude fiber content. Old corn is mostly yellow, with high crude fiber content and low soluble sugar content. It is a good choice for people who lose weight and those with diabetes.
  In addition, diabetic patients can take corn to help reduce sugar, corn must be sweet and flat, and has no side effects on the human body. Corn must contain many ingredients that are beneficial to the human body. Among them, saponin and flavonoids are mainly used to lower blood sugar.,chromium.
Saponin is the main component that lowers blood sugar; flavonoids have strong antioxidant capacity, which can prevent complications of diabetes; chromium is a component of glucose tolerance factor, which helps insulin strengthen functions.
  Therefore, corn must be an important remedy for diabetic patients.
However, the principle of reducing blood sugar in corn has not been thoroughly studied. Corn must not be used as an absolute hypoglycemic substance, and it can only be used as an auxiliary hypoglycemic treatment.
  Fruit corn is easy to absorb and digest. Now a kind of sweet corn is more popular on the market. Because of its thin skin and juicy, crispy taste, it can be eaten directly in the mouth. Like fruit, it is also called “fruit corn”.
Most of the fruit corn is yellow, its starch content is low, the content of protein and vitamins is 1 to 2 times higher than that of ordinary corn, and the selenium content is 8 to 10 times higher, and it is easier for the human body to digest and absorb.
  However, the fruit corn has a higher sugar content, with a total sugar content of 33.
6%, about twice as high as the average fruit.
Because sweet corn contains more sucrose and glucose, which can easily cause blood sugar to rise, it is not recommended for people with diabetes.

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