Corn is a familiar food crop, also known as pearl rice, cob, bud grain, etc. With the development of science and technology, there are more and more colors of corn, including black, white, yellow, mixed colors, etc. on the market
Some people may find that there is a fading phenomenon when eating black corn, thinking that it is a food safety problem of the corn itself. In fact, as long as you buy from regular channels, you don't have to worry about it at all, and the reason why it fades is precisely because black corn is rich in anthocyanins, and anthocyanins have water-soluble characteristics. Not only black corn, but also purple potatoes and blueberries are prone to color loss, which is normal.
Yellow corn is one of the most common, and it is rich in carotenoids, especially -carotene, which is a powerful antioxidant. In addition, yellow corn is also rich in vitamins B1, B2, B6 and folic acid.
White corn is rich in dietary fiber, vitamin C and starch, and its starch is almost all amylopectin, which is easily digested and absorbed by the body.
In fact, different colors of corn have their own unique characteristics, and we can choose according to our needs and tastes. The yellow corn and black corn with grass in the field are all picked in season, and the vacuum locks in for 4 hours, so no matter when you want to eat, it is as sweet and delicious as if you just picked it. Friends who like to eat corn can taste each color for a more comprehensive nutrition.