The nutritional value of waxy corn

The nutritional value of Waxy Corn

The content of nutrients in waxy corn is higher than that of ordinary corn, containing 70-75% of starch, more than 10% of protein, 4-5% of fat, 2% of multivitamin, protein in grains, VA, VB1, VB2 is more than rice, and the content of fat and VB2 is the highest. Yellow corn also contains carotenoids, such as rice and wheat. The molecular weight of waxy corn starch is more than 10 times smaller than that of ordinary corn, and the edible digestion is more than 20% higher than that of ordinary corn.

The benefits of eating Glutinous Corn

Chinese medicine believes that glutinous corn can "solid in appetizers, lipid-lowering meridians." It has been determined that it can provide nearly 300 milligrams of calcium per 100 grams of corn, which is almost the same as that contained in dairy products. The abundant calcium can be used to lower blood pressure. If you take 1 gram of calcium a day, blood pressure can be reduced by 9% after 6 weeks. In addition, the carotenoids contained in corn can be converted into vitamin A after being absorbed by the body, which has anti-cancer effects; plant cellulose can accelerate the excretion of carcinogens and other toxic substances; natural vitamin E can promote cell division and delay aging. , lower serum cholesterol, prevent skin lesions, but also reduce arteriosclerosis and brain function decline. The researchers pointed out that corn contains lutein, zeaxanthin can resist eye aging. In addition, eating more corn can also suppress the side effects of anticancer drugs on the human body, stimulate brain cells, and enhance human brain power and memory.

Waxy corn is rich in vitamins

For the most common waxy corn and Sweet Corn on the market, the waxy corn is generally white, and the protein content is relatively high, and it is rich in vitamin A, vitamin B1 and other nutrients. Waxy corn starch content as high as 70% -75%, and almost all amylopectin. The starch makes the glutinous corn sticky and soft, and is softer and softer than ordinary hard corn. It is suitable for people with less bad teeth. At the same time, it is because of the very high content of amylopectin (a polysaccharide), so it is not suitable for diabetic patients.