Summer is the season for corn production. Sweet and juicy corn is not only a common supporting role in the cuisine, but also often appears in vegetable sales areas. However, from the perspective of plant classification, corn actually belongs to the "cereal" of the Grape family, and is listed as one of the three largest grains in the world, along with rice and wheat. Especially in Central and South America and some African countries, it is a daily staple food. However, corn japonica (i.e., a species that is not yet mature) is also eaten as a vegetable because it is circulated in the form of green vegetables. It is a special ingredient that categorizes grains and vegetables.

Corn is rich in vitamins and phytochemicals, protecting you and me health

From a nutritional perspective, corn can be said to be an ingredient that combines the dual advantages of grains and vegetables. A corn weighing about 150 grams, containing about 134 calories of heat, close to a slice of 60 grams toast (149 calories) or a 100 grams of pheasant (170 calories), is a staple food replacement with higher energy density.

In addition to carbohydrates, corn also contains vitamin B1 that can help convert sugars into energy, which is comparable to brown rice. Its protein content is also higher than white rice, and it contains the amino acid "Tianmen Patacic acid" that has anti-fatigue effect, dietary fiber that helps the kidneys and health, the essential fatty acid of human linoleic acid, and leaf and corn husk that protect the eyes from ultraviolet and blue light. It is an important food for energy replenishing and protection in summer.

Cook as early as possible after purchase, and retaining the sweet flavor

The sweetness of corn will drop rapidly with the passage of time after harvest, so it is recommended to cook as quickly as possible after purchase. The best way to heat is microwave. You only need to keep 1 to 2 layers of thin skin and heat it for 500W for 5 to 6 minutes. This is not only convenient, but also can retain the sweetness of corn more completely.

If you choose the boiling method, you can put the corn with the same thin skin into a flat bottom pot, add water to halfway and add a small amount of salt. Boil it from cold water and boil it for about 3 minutes after the water boils, which can maintain the crisp taste and aroma of the corn.

Recommended by nutritionists! Simple and delicious "corn cooked food" recipe

Corn can be used as a staple food substitute and is rich in vegetable nutrients. Especially the germ part near the base of the grain, it is also a concentration of nutrients and flavor. Nutritionists recommend adding the core of the whole corn and the corn kernels to cook and cook it into a "corn cook".

The method is very simple. First cut the fresh corn to the appropriate length, use a knife or spoon to remove the corn kernels, and then put them in the electric pot and cook them. Each cup of rice can add 1 teaspoon of sake, 1/2 teaspoon of soy sauce or salt to taste. This will not only increase the amount of rice, but also make the rice that has been stored for a long time sweeter and more delicious.

Make good use of corn to create a healthy and vibrant diet

Corn can not only be used as a staple food substitute, but also increase the nutrient density of rice. It also helps to increase the feeling of footwork when consumed as a pungent person. Especially contains vitamin B1 and Tianmen Patacic acid, which can promote energy and reduce fatigue, which are good nutrients suitable for hot summer use. It is recommended that everyone put corn into their daily diet at any time to add points for health.