Corn is a common food that is loved by the majority of people. Not only does it taste good, but it's also nutritious. Corn is rich in vitamins, starch, minerals and trace elements needed by the human body, and moderate consumption has a promoting effect on the body.
For the average person, regular consumption of sweet corn, especially too much, may cause certain blood sugar fluctuations. However, the human body is able to regulate and stabilize blood sugar levels on its own, so moderate consumption of sweet corn does not trigger abnormal blood sugar fluctuations. In addition, sweet corn is eaten as a multigrain with the staple coarse grains to help stabilize blood sugar.
To be clear, there is no food that lowers blood sugar, and corn is no exception. Although corn contains polysaccharides, unsaturated fatty acids, vitamin E, linoleic acid (60%), magnesium, glutathione, and other substances, these substances have various benefits for the human body. But the most well-known effect is that it helps control cholesterol levels in the blood and improves the effect of insulin. It is because of this effect that some people mistakenly believe that corn can lower blood sugar levels.
Corn protein is not rich in lysine and tryptophan, while methionine is abundant. In contrast, whole wheat flour is also low in protein lysine but rich in methionine. Whereas, soy foods contain lower levels of protein in methionine, but are relatively high in lysine and tryptophan. Therefore, when we mix these three different ingredients together to make food, such as steamed steamed buns or baked cakes, the nutritional value is far greater than that of a staple food made with a single ingredient.
This is because different ingredients contain different amino acids in proteins, and by mixing them, you can get a more complete and balanced nutrition. However, although cornmeal is also a coarse grain, it is not as nutritious as whole-wheat bread. This is because the cornmeal we usually eat has the corn germ removed.
Corn germ is rich in nutrients but is often extracted to make corn oil. The cornmeal with the germ removed is mainly carbohydrate and cellulose, and the protein content is relatively low.
Corn silk is a kind of Chinese medicinal material, which is the flower column and stigma of the grass plant maize. Corn whiskers are annual cultivated plants with thick, erect stalks, and usually unbranched. At the basal nodes, aerial roots often grow, and the leaves are relatively broad. Corn stalks are collected when they are peeled and harvested in the fall, and then treated to remove impurities and can be used fresh or dried for raw use.
The sexual taste of corn silk is sweet, it has the effect of benefiting the liver, gall bladder, kidney and other meridians, and also has the benefits of diuresis and promoting the metabolism of excess water in the body.
Although some people may find it slimy and uncomfortable, its nutritional value cannot be ignored, and it is rich in minerals such as potassium, sodium, calcium, iron, copper, cobalt, zinc, manganese, magnesium and chromium, which play an important role in human health.
However, it should be noted that drinking water boiled with corn silk, or porridge or stewed soup made with corn silk is limited in the amount of nutrients in the soup. In order to perform its physiological functions, it may be necessary to control the amount of water, the time to soak corn silk and the time to drink it when boiling water.
However, there are no clear studies that tell us how much water and corn silk should be used and how long it will take to exert its effects;This needs to be decided based on the individual's physical condition and needs. At the same time, it is necessary to avoid excessive consumption to avoid adverse effects on the body.